Accepted Manuscript

Individual and combined effects OF ultrasound, ozone and chlorine dioxide ON

strawberry storage life

Mehmet Seckin Aday, Cengiz Caner

PII: S0023-6438(14)00023-1
DOI: 10.1016/j.lwt.2014.01.006
Reference: YFSTL 3695

To appear in: LWT - Food Science and Technology

Received Date: 19 December 2012

Revised Date: 2 December 2013
Accepted Date: 9 January 2014

Please cite this article as: Aday, M.S., Caner, C., Individual and combined effects OF ultrasound, ozone
and chlorine dioxide ON strawberry storage life, LWT - Food Science and Technology (2014), doi:
10.1016/j.lwt.2014.01.006.

This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to
our customers we are providing this early version of the manuscript. The manuscript will undergo
copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please
note that during the production process errors may be discovered which could affect the content, and all
legal disclaimers that apply to the journal pertain.
 ACCEPTED MANUSCRIPT
1 INDIVIDUAL AND COMBINED EFFECTS OF ULTRASOUND, OZONE AND CHLORINE

2 DIOXIDE ON STRAWBERRY STORAGE LIFE

3 Mehmet Seckin Aday and Cengiz Caner

4 Department of Food Engineering, Canakkale Onsekiz Mart University, 17020, Canakkale, Turkey

*
5 Corresponding author: Cengiz Caner or Mehmet Seckin Aday

PT
6 Department of Food Engineering, Canakkale Onsekiz Mart University, 17020, Canakkale, TURKEY

RI
7 Telephone: 0-90-286 2180018 (ext.) 2172

SC
8 Fax: 0-90-2862180541

U
9 E-mail: mail: ccaner@comu.edu.tr or mseckinaday@comu.edu.tr
AN
10 ABSTRACT

11 The objectives of this study were to determine the effectiveness of ultrasound and the chemical
M

12 sanitizers ozone and chlorine dioxide, alone and in combination, on strawberry storage life. Fruits
D

13 were treated with 0.075 mg/L ozone, 6 mg/L chlorine dioxide and ultrasound at 30 Watt, combination
TE

14 of ultrasound plus ozone and combination of ultrasound plus chlorine dioxide for 5 minutes and stored

15 for up to 4 weeks at 4 0C. All treatments inhibited mold growth during storage. However, individual
EP

16 ozone treatment causes bleaching of the fruit. Ultrasound treatments with ozone and chlorine dioxide

17 were more beneficial for quality factors such as pH, total soluble solids, electrical conductivity and
C

18 texture compared with the individual treatment or untreated fruit. Also, nondestructive near infrared
AC

19 spectroscopy in transmission and reflectance modes gave promising results for evaluating the sugar

20 and water content of the fruit. Overall our findings suggest that combinations of ultrasound plus ozone

21 and chlorine dioxide could be used for prolonging shelf life of strawberries.

22 Keywords: Ultrasound, ozone, chlorine dioxide, strawberry, shelf life.

1
 ACCEPTED MANUSCRIPT
23 1. Introduction

24 Strawberry is a popular and attractive fruit due to its high visual appeal and desirable flavor.

25 However, strawberries are highly susceptible to mechanical injury, physiological disorders, fungal

26 activity and water loss (Romanazzi, Feliziani, Santini & Landi, 2013). Short postharvest life limits its

27 fresh market potential and consumer access.

PT
28 Modified atmosphere technology (MAP) is a postharvest technology to prolong the shelf life of

29 fresh fruit and vegetables. In this technique, high concentration of CO2 and low concentration of O2

RI
30 are often used to slow down the product respiration in package (Kader, Zagory, Kerbel & Wang,

SC
31 1989). Use of aqueous and gaseous sanitizers in food industry is another method to improve the

32 quality of fruit and vegetables. Chlorine, one of the most commonly used disinfectant in the food

U
33 industry, has some adverse effects such as generation of toxic by-products (Huang, Xu, Walker, West,
AN
34 Zhang & Weese, 2006). Sy, Murray, Harrison and Beuchat (2005) showed that aqueous sanitizers can

35 cause problems due to the residual moisture which lead to the growth of molds. Moreover, Sapers
M

36 (2001) underlined that sanitizing agents are insufficient to provide enough microbiological safety,

37 individually. Therefore, alternative strategies have to be developed to keep strawberry fresh for a
D

38 longer storage and marketing life while preserving its desired texture and flavor in a good shape.
TE

39 Ozone as an alternative to chlorine has better efficacy against many types of microorganism, while

40 leaving no toxic residues on fruit and vegetables (Khadre, Yousef & Kim, 2001). Many attempts have
EP

41 been made to extend shelf life of carrot, lettuce and peach with ozone treatment (Chauhan, Raju, Ravi,

42 Singh & Bawa, 2011; Olmez & Akbas, 2009; Palou, Crisosto, Smilanick, Adaskaveg & Zoffoli,
C

43 2002). Chlorine dioxide is another alternative to chlorine. It does not generate harmful byproducts
AC

44 (Keskinen, Burke & Annous, 2009), has higher biocidal effectiveness (Du, Han & Linton, 2003).

45 Successful results were obtained by using chlorine dioxide to maintain quality of strawberry (Shin,

46 Song & Song, 2012; Vandekinderen et al., 2009). Another approach to maintain quality of fruit and

47 vegetables is to use ultrasound during treatment (Cao et al., 2010a; Cao, Hu & Pang, 2010b). It’s use

48 improves the microbial safety of the products through cavitation phenomenon of formation, growth

2
49
ACCEPTED MANUSCRIPT
and collapse of bubbles in liquids (Brilhante São José & Dantas Vanetti, 2012). However, these

50 techniques alone are not enough to keep the fruit and vegetables fresh (Sagong et al., 2011). The

51 objective of this study was to determine the effect of ozone, chlorine dioxide and ultrasound alone or

52 in combination such as ultrasound with ozone and chlorine dioxide on strawberry.

53 2. Material and methods

PT
54 2.1. Material

RI
55 Strawberry was harvested by hand at ripe stage (dark-full red) of maturity from a local producer

56 in Yenice, Canakkale (Turkey). Fruit were transported to the food engineering laboratory within 2

SC
57 hours. Fruit with physiological disorders or fungal infections discarded. The remaining fruit were

58 randomly distributed into six groups.

59 2.2. Treatments
U
AN
60 For the ozone and chlorine dioxide treatment, ozone was generated by an ozone generator (YX-
M

61 1000, BNP, Guangzhou, China) and chlorine dioxide was generated by a chlorine dioxide generator

62 (ALLDOS, Oxiperm D164-005, Alldos Eichler GmbH, Grundfos company, Pfinztal, Germany).
D

63 Ozone and chlorine dioxide gas were injected into water, and then concentration determined by using
TE

64 the DPD method (N,N-diethyl-p-phenylenediamine) using a DR/2800 spectrophotometer (HACH,

65 Co., USA). Approximately 10 strawberries (200 g) were immersed into glass beakers containing 500
EP

66 mL of one of the following two treatment solutions: Ozone concentration of 0.075 mg/L and chlorine

67 concentration of 6 mg/L. For the ultrasound treatments, strawberries (200 g) were loaded into glass
C

68 beakers which were filled with distilled water. Then, a metallic probe (1.9 cm diameter) of ultrasound
AC

69 generator (Vibra Cell505, Newtown, USA) was immersed in glass beakers and strawberries treated

70 with 20 kHz ultrasound at powers of 30 Watts. For combined treatments, the ultrasound probe was

71 used in conjunction with 500 mL of one of the ozone and chlorine dioxide solutions in glass beakers.

72 These treatment conditions were selected according to best results from our previous works (Aday,

73 Buyukcan & Caner, 2012; Aday, Temizkan, Büyükcan & Caner, 2012). Treatment time was set at 5

3
74
ACCEPTED MANUSCRIPT
minutes for all treatments. Untreated strawberries, which were immersed in distilled water for 5

75 minutes, served as controls.

76 Treated strawberries were packaged in polylactic acid (PLA) trays under air condition and stored

77 at 40C. Approximately fifteen fruit were placed in per package. Each treatment was replicated three

78 times and 90 packages were used for each replicate (ntotal= 270 packages). Strawberry quality was

PT
79 determined at weekly intervals during storage.

80 2.3. Gas composition inside package

RI
81 Changes in package headspace gas composition were measured using a gas-meter (Oxybaby,

SC
82 HTK, Hamburg, Germany) at determined time intervals. Headspace gas concentration was determined

83 by inserting a needle of gas meter into the package through a septum. Each package was used only for

U
84 a single measurement.
AN
85 2.4. pH and total soluble solid content
M

86 Strawberries (around 9 fruit from each package) were homogenized with a waring blender and

87 pH value of this mix was determined at 250C using a pH-meter (Sartorius PP-50, Goettingen,
D

88 Germany).
TE

89 Total soluble solid content of strawberry was measured from the mixed pulp using a digital
EP

90 refractometer (Atago Co. Ltd, Tokyo, Japan). Results were expressed as percentage (%).

91 2.5. Electrical conductivity

C

92 Before estimation of electrical conductivity, conductivity meter was calibrated to a standard 10

AC

93 mol/m3 M KCl solution. After calibration, 5 g of strawberry was put in deionized water and

94 conductivity of this solution was recorded at 1 min (C1) and 60 min (C60) with PP 50 Sartorius

95 (Sartorius PP-50, Goettingen, Germany) with a conductivity probe (ATC 4-band / c-1 cm-1). Then

96 solution was incubated for 25 min at 121 C (C121) and conductivity was measured again (Aday &

97 Caner, 2013). Following equation was used to determine electrical leakage (E);

4
 ACCEPTED MANUSCRIPT
98 E= [(C60-C1) / C121] x 100

99 2.6. Color

100 Colors of strawberries were monitored with a Minolta Chroma Meter CR-400 (Minolta, Japan)

101 based on a CIELAB (L* and a*) colorimetric system. Ten strawberries were used from each package

102 for the data analysis.

PT
103 2.7. Texture profile analysis (TPA)

RI
104 Textrure profile analysis of ten strawberries from each package was carried out using a TA.XT-

105 PLUS Texture Analyzer (Stable Micro Systems Ltd., UK) fitted with a cylinder plunger SMS-P/10

SC
106 CYL Delrin probe (10 mm diameter). Samples were compressed twice to a depth of 4 mm and time

107 between strokes was 5 s. Pre test, test and post test speed were set at 5 mm/s, 1 mm/s and 8 mm/s,

108
U
respectively. Following texture parameters were determined from the force-time profile: firmness,
AN
109 springiness, gumminess, cohesiveness, adhesiveness, chewiness and resilience.
M

110 2.8. Decay incidence

D

111 Fungal development was visually determined on all strawberries (approximately 15 fruit) in the

112 third and fourth week of storage in each package. Strawberries with visual symptoms of mold were
TE

113 considered as decayed. Decay incidence was calculated as the percentage of infected fruit.
EP

114 FT-NIR evaluation

115 Ten strawberries from each package were scanned in reflectance and transmission mode using a
C

116 Bruker Multi-purpose analyzer (MPA) FT-NIR spectrometer (Bruker Optics, Gmbh, Ettlingen,
AC

117 Germany) equipped with 20-watt High Intensity Tungsten-Halogen NIR light, InGaAs detector and

118 fiber optic probe (type IN 261). The scanning parameters were set at 32 scans between 780-2500 nm

119 and 64 scans between 800-1725 nm for reflectance and transmission measurement, respectively. The

120 resolution of the measurement was adjusted to 8 cm-1. Output peaks were analyzed with OPUS

121 software (Bruker Optics, GmbH, Ettlingen, Germany) (Aday & Caner, 2010).

5
 ACCEPTED MANUSCRIPT
122 2.9. Statistical analysis

123 Two-way analysis of variance (ANOVA) design and SAS 9.1.3 statistical software were used to

124 compare the effect of treatments and storage times on quality attributes of strawberry. When

125 interactions (treatment x storage time) were not significant, overall values were used to compare the

126 means of factors (treatment or storage time). All experiments were performed triplicate and fifteen

PT
127 packages for per treatment were used in each replicate. Mean values were subjected to Tukeys post-

128 hoc test with the level of significance at 95 %.

RI
129 3. Results and discussion

SC
130 3.1. Head space gas composition

131 Modifying the atmosphere inside the package by respiration of the fruit is important to extend

132
U
shelf life of foods. Furthermore, respiration is affected by postharvest treatments such as ozone,
AN
133 chlorine dioxide and ultrasound. Indirect evaluation of respiration rate can be estimated from the O2

134 and CO2 concentrations inside the product package (Fonseca, Oliveira & Brecht, 2002). In this study,
M

135 Fig 1a and 1b show the difference in O2 and CO2 concentrations inside package. During first week, O2
D

136 concentration dropped sharply, whereas during the remaining weeks O2 declined steadily until the end
TE

137 of the storage. Strawberries treated with ultrasound plus ClO2 and O3 plus ultrasound consumed the O2

138 slower than the individual treatments. However, strawberries treated with ClO2 had higher O2
EP

139 concentration inside the package between individual treatments.

140 Observed reduction in the O2 content in the package of all treatments is associated with the
C

141 accumulation of the CO2 in the packages. Our results are consistent with this hypothesis that
AC

142 strawberries treated with ultrasound plus ClO2 and O3 plus ultrasound had the lower CO2 content

143 inside packages than the individual treatments and control group. The findings about gas composition

144 inside package indicate that combined treatments of ultrasound with chemical sanitizers (ozone and

145 chlorine dioxide) slowed down the respiration rate of strawberries when compared with individual

146 treatments.

6
 ACCEPTED MANUSCRIPT
147 3.2. pH values and total soluble solid content (TSS)

148 The results obtained from the pH analysis of strawberries with different treatments are shown in

149 Table 1. The pH values of all groups increased with storage time from a value of 3.32. During storage,

150 the greatest increase was observed in the untreated fruit in comparison to the individual and combined

151 treatments. A possible explanation for this might be that, utilization of organic acids by the untreated

PT
152 strawberries was faster than the other treatments during respiration. Among the separate treatments,

153 ClO2 showed better control of pH changes. In the second week of storage, there was a significant

RI
154 difference between O3 and ultrasound plus O3 treatments with respect to pH values. In addition to this

155 result, statistical differences were also found between ClO2 and ultrasound plus ClO2 treatments.

SC
156 These results may be explained by the fact that, aqueous ozone and chlorine dioxide alone were not

157 effective in preventing changes in the pH values compared with combined treatments. It’s possible

158
U
that aqueous phase of ozone is not a good way to extend shelf life of strawberries compared with
AN
159 gaseous phases. We believe that ultrasonic waves enhanced the mass transfer of ozone (Xu, Chen, Shi,

160 Wang & Zhu, 2010) and chlorine dioxide to the fruit and inhibited the respiratory response of fruit
M

161 (Chen & Zhu, 2011).

D

162 Total soluble solid content of fruit is one of the most important parameter associated with the
TE

163 texture and consumer acceptability (Voča et al., 2008). Table 2 presents the total soluble solid content

164 of different treatments during storage. Statistical analyses revealed that interactions of two factors
EP

165 (storage time x treatments) were not significantly important. However main effect means for storage

166 and shelf life treatments were significant. Statistical differences were found in the TSS content of
C

167 strawberries for the first two weeks, whereas no differences in TSS contents were found between third
AC

168 and fourth weeks. It is possible that high physiological activity and respiration resulted in fast

169 hydrolysis of sucrose in the first two weeks (Zhang, Wang, Dong, Jiang, Cao & Meng, 2007).

170 Untreated strawberries had lower TSS content than other treatments during storage. A possible

171 explanation for this might be that, high CO2 concentration inside the control packages triggered the

172 hydrolysis of sugars (Bodelón, Blanch, Sanchez-Ballesta, Escribano & Merodio, 2010). There was no

173 significant difference on TSS content among individual treatment of ultrasound, chlorine dioxide and
7
174
ACCEPTED MANUSCRIPT
ozone. We believe that, gaseous phase of ozone can be used instead of aqueous form to see significant

175 differences on quality of fruits. However the combined treatment of ultrasound plus ClO2 maintained

176 the TSS content better than ultrasound treatment. This result may be explained by the fact that,

177 cavitation activity of ultrasound enhanced the effectiveness of chemical sanitizer (Maslak & Weuster-

178 Botz, 2011) and slowed down the metabolic activity.

PT
179 3.3. Electrical conductivity

180 Electrical conductivity is associated with the breakdown of cell membrane integrity (Aday &

RI
181 Caner, 2013). The conductivity increased sharply over the first week and increased gradually (Table

SC
182 3). Then slight escalations observed for all treatments in the third and fourth weeks. During the

183 storage, the untreated fruit had the higher electrical conductivity compared with other treatments. It is

U
184 possible that high respiration and metabolism activity induced structural changes in the tissue like cell
AN
185 walls and protopectin breakdown which results in ionic mobility increase (Sarang, Sastry & Knipe,

186 2008).
M

187 3.4. Color

D

188 Color is the key element in food quality and consumer behavior. The L* and a* color values of
TE

189 treated and untreated strawberries are provided in Table 4. Treatments and storage times had a

190 significant effect in L* values, but there was no significant treatment × storage time interaction.
EP

191 During the storage, L* values did not show differences between the first and the fourth weeks.

192 However, sharp decreases in the L* values were observed during the first seven days. Strawberries
C

193 treated with O3 and ultrasound plus O3 showed a fluctuating trend during storage in respect to L*
AC

194 values. Ozone caused an increase in lightness due to the bleaching effect of ozone (Forney, 2003).

195 Different effects might be observed with using gaseous phase of ozone instead of aqueous phase.

196 The changes in the a* color values of treated and untreated strawberries are given in Table 5. It

197 can be seen that, a* values decreased with increased storage time in the untreated and treated

198 strawberries. This outcome depends on browning reactions and decreasing stability of anthocyanins on

199 berries (Gómez-López, Rajkovic, Ragaert, Smigic & Devlieghere, 2009; Zheng, Wang, Wang &
8
200
ACCEPTED MANUSCRIPT
Zheng, 2003). The statistical analyses showed that interactions of factors (storage time x treatments)

201 were not important. However, main effects of storage time and treatments were found statistically

202 significant. Untreated strawberries significantly had lower a* values compared with treated

203 strawberries. Strawberries treated with ultrasound plus ClO2 preserved their a* values significantly

204 better than other treatments. It seems possible that combined treatments maintained phenolic content

205 and inhibited the color change chemically.

PT
206 3.5. Decay incidence

RI
207 Botrytis cinerea (gray mold) is a common and major problem in the production and transportation

SC
208 of strawberry (Zhang et al., 2007). It was observed that all treatments prevented the mold growth

209 compared with control group (data not shown). Untreated fruit had 21% and 35% decay during the

U
210 third and fourth weeks, respectively. This result is probably due to the cavitation effect of ultrasound
AN
211 on microorganism cell wall (Guerrero, Tognon & Alzamora, 2005) and antimicrobial activity of ozone

212 and chlorine dioxide on fruits such as dates (Gómez-López et al., 2009; Habibi Najafi & Haddad
M

213 Khodaparast, 2009). Our results are agreement with Alexandre, Santos-Pedro Brandao & Silva (2011)

214 who found that ozonated water washings combined with blanching treatments had an antagonistic
D

215 effect against microorganisms on red bell peppers, strawberries and watercress.
TE

216 3.6. Texture profile analysis

EP

217 Texture Profile analysis is an important and rapid technique to characterize textural properties of

218 foods during harvest, transportation and storage (Abbott & Harker, 2004).
C

219 Firmness can be defined as the parameter which related with cell wall strength and intercellular
AC

220 adhesion (Toivonen & Brummell, 2008). Firmness values showed a decreasing trend during storage in

221 all groups (Fig 2a). Significant differences in firmness values were observed between treated and

222 untreated strawberries. All treated strawberries had higher firmness values than control group. No

223 statistically significant difference was noticed in strawberries treated with ultrasound and ozone.

224 Different effects may be observed with using gaseous phase of ozone instead of aqueous phase.

225 During the storage time, strawberries treated with ultrasound plus ClO2 maintained the firmness values
9
226
ACCEPTED MANUSCRIPT
better than other treatments. Our results are agreed with Chen and Zhu (2011) who found that aqueous

227 ClO2 plus ultrasound inactivated the cell wall enzymes and inhibited the softening.

228 Adhesiveness, can be attributed to the surface properties which includes adhesive and cohesive

229 forces (Rahman & Al-Farsi, 2005) of foods. With the prolonging storage time, adhesiveness was

230 increased (Fig 2b). It can be seen that adhesiveness values of untreated strawberries increased

PT
231 significantly from 0.91 g (0.008 N) to 3.70 g (0.036 N) after fourth weeks of storage compared to the

232 treated strawberries. That was mainly due to the breakdown and solubilization of cell wall constituents

RI
233 (pectin) of untreated berries (Aday, Caner & Rahvali, 2011; Yang, Zheng, Cao, Tang, Ma & Li, 2007).

234 The results showed that, treated strawberries appeared to be lower in adhesiveness compared to the

SC
235 untreated fruit during the storage. The reason behind this could be positive effects of treatments on

236 fruit texture (Alexandre, Brandão & Silva, 2012).

U
AN
237 Springiness refers to the elastical capacity of food (de Huidobro, Miguel, Blazquez & Onega,

238 2005), and it was decreased with storage time in all groups (Fig 2c). Significant differences were
M

239 found between untreated and treated strawberries during storage. It is well know that, structural

240 integrity of membrane is associated with strawberry texture (Hernandez-Munoz, Almenar, Del Valle,
D

241 Velez & Gavara, 2008). Therefore, it is possible that, combination treatments and ClO2 treatment
TE

242 alone preserved the cell-cell adhesion of membrane.

243 Cohesiveness has come to be used to refer to strength of internal bonds (Yang et al., 2007).
EP

244 Cohesiveness values showed a fluctuating trend during storage in untreated and treated strawberries

245 (Fig 2d). However, untreated strawberries had lover cohesiveness values compared with the other
C

246 treatments. The lower values of control were mainly due to the solubilization of pectin material in the
AC

247 middle lamellae (Caner, Aday & Demir, 2008).

248 Gumminess is a term of disintegration of sample for swallowing (Aday et al., 2011). Gumminess

249 values of strawberries dropped sharply in the first seven days and then remained nearly stable between

250 first and third weeks of storage (Fig 2e). No significant differences were found among treatments.

10
251
ACCEPTED MANUSCRIPT
Chewiness can be defined as the energy for mastication of food until swallowing (Huang,

252 Kennedy, Li, Xu & Xie, 2007). The chewiness values of untreated strawberries decreased sharply

253 whereas the values of combined treatments and ClO2 treatment alone dropped slightly (Fig 2f). This

254 result may be explained by the inhibition effect of treatments on cell wall structure and enzymes (Chen

255 & Zhu, 2011).

PT
256 Resilience is the re-deformation capacity of fruit after force is removed and showed a fluctuating

257 trend same as cohesiveness (Aday et al., 2011). There were no significant differences in resilience

RI
258 values of untreated and treated strawberries during storage (Fig 2g).

SC
259 In summary, the findings of TPA analysis showed that, treatments especially combined

260 treatments preserved the textural parameters better than control group.

U
261 3.7. FT-NIR evaluation
AN
262 Near infrared (NIR) spectroscopy is a rapid, economical and nondestructive measurement

263 technique which allows measuring food properties such as fatty acid, protein and water content (Tito,
M

264 Rodemann & Powell, 2012). Fig 3a and 3b show the transmission and reflectance spectra of treated
D

265 and untreated strawberries in the NIR region of 12500-4000 cm-1 characterised by different storage
TE

266 times. All spectras of treated and untreated strawberries have a similar shape but large variability was

267 observed in absorbance. Di Egidio, Sinelli, Limbo, Torri, Franzetti and Casiraghi (2009) showed that
EP

268 peaks at 10244 cm-1 were related to the water content and spectral regions for sugar content were at

269 8454 cm-1 and 5623 cm-1 of pineapples. However, the pattern of the FT-NIR spectra is similar to other
C

270 fruit such as strawberry (Aday & Caner, 2013). In our work, spectra of strawberries at 10244 cm-1 and
AC

271 8454 cm-1 showed differences with respect to storage time and treatments. Control 0 had the highest

272 absorption peaks at 10244 cm-1 and 8454 cm-1 due to the freshness. Bobelyn, Serban, Nicu,

273 Lammertyn, Nicolai and Saeys (2010) underlined that, with the prolonging storage time, absorption

274 peaks were decreased owing to enzymatic breakdown of cell wall components (including pectin,

275 cellulose and hemicelluloses) and water loss in apples. In our study, good correlations were observed

276 in accordance with FT-NIR spectra and textural properties. Strawberries treated with combined

11
277
ACCEPTED MANUSCRIPT
treatments had higher peaks at 10244 cm-1 and 8454 cm-1 at the end of the storage. This can be

278 explained by the fact that, combined treatments slowed down the respiration rate which resulted in

279 slowing down the carbohydrate metabolism(Chen & Zhu, 2011). Another possible explanation for this

280 result might be that, enzymes responsible for depolymerization of cell wall (Martinez & Civello, 2008)

281 were inactivated with combined treatments.

PT
282 4. Conclusions

283 In this paper, we presented the effect of ozone, chlorine dioxide and ultrasound alone or in

RI
284 combination of ultrasound with ozone and chlorine dioxide on strawberry shelf life. The results of this

SC
285 study indicated that all treatments reduced the physiological deterioration and spoilage of strawberry.

286 Among the individual treatments, the best results were achieved by using chlorine dioxide. However,

U
287 the most remarkable result to emerge from our study is that combinations of ultrasound with ozone
AN
288 and chlorine dioxide were the best and most effective technology to extend shelf life of strawberry.

289 This finding highlighted the usefulness of ultrasound to enhance the effectiveness of chemical
M

290 sanitizers on strawberry quality. In addition to this results, nondestructive near infrared spectroscopy

291 technique gave satisfactory results for evaluating the sugar and water content of strawberry in
D

292 transmission and reflectance mode. In conclusion, our results suggested that combinations of
TE

293 ultrasound with ozone and chlorine dioxide can be used as a promising technique to prolong shelf life

294 of strawberries. Future work might explore the effects of these techniques on phenolic and flavor
EP

295 compounds of strawberry with practical considerations.

296 Acknowledgments
C
AC

297 The financial support was given by the BAP project of Canakkale Onsekiz Mart University

298 (No 2010/151).

299

300

301
12
 ACCEPTED MANUSCRIPT
302 References

303 Abbott, J. A., & Harker, F. R. (2004). Texture. In Gross, K. C., Wang, C. Y., & Saltweit, M.

304 The Commercial Storage of Fruits, Vegetables, and Florist and Nursey Stocks. USA: USDA

305 Handbook. URL http://www.ba.ars.usda.gov/hb66/contents.html

306 Aday, M. S., Buyukcan, M. B., & Caner, C. (2012). Maintaining the quality of strawberries

PT
307 by combined effect of aqueous chlorine dioxide with modified atmosphere packaging.

308 Journal of Food Processing and Preservation, DOI: 10.1111/j.1745-4549.2012.00697.x.

RI
309 Aday, M. S., & Caner, C. (2010). Understanding the effects of various edible coatings on the

SC
310 storability of fresh cherry. Packaging Technology and Science, 23, 441-456.

311 Aday, M. S., & Caner, C. (2013). The shelf life extension of fresh strawberries using an

312

U
oxygen absorber in the biobased package. LWT - Food Science and Technology, 52, 102-109.
AN
313 Aday, M. S., Caner, C., & Rahvali, F. (2011). Effect of oxygen and carbon dioxide absorbers

314 on strawberry quality. Postharvest Biology and Technology, 62, 179-187.

M

315 Aday, M. S., Temizkan, R., Büyükcan, M. B., & Caner, C. (2013). An innovative technique
D

316 for extending shelf life of strawberry: Ultrasound. LWT - Food Science and Technology, 52, 93-
TE

317 101.

318 Alexandre, E. M. C., Brandão, T. R. S., & Silva, C. L. M. (2012). Efficacy of non-thermal
EP

319 technologies and sanitizer solutions on microbial load reduction and quality retention of

320 strawberries. Journal of Food Engineering, 108, 417-426.

C

321 Bobelyn, E., Serban, A.-S., Nicu, M., Lammertyn, J., Nicolai, B. M., & Saeys, W. (2010).
AC

322 Postharvest quality of apple predicted by NIR-spectroscopy: Study of the effect of biological

323 variability on spectra and model performance. Postharvest Biology and Technology, 55, 133-

324 143.

325 Bodelón, O. G., Blanch, M., Sanchez-Ballesta, M. T., Escribano, M. I., & Merodio, C. (2010).

326 The effects of high CO2 levels on anthocyanin composition, antioxidant activity and soluble

13
 ACCEPTED MANUSCRIPT
327 sugar content of strawberries stored at low non-freezing temperature. Food Chemistry, 122,

328 673-678.

329 Brilhante São José, J. F., & Dantas Vanetti, M. C. (2012). Effect of ultrasound and

330 commercial sanitizers in removing natural contaminants and Salmonella enterica

331 Typhimurium on cherry tomatoes. Food Control, 24, 95-99.

PT
332 Caner, C., Aday, M. S., & Demir, M. (2008). Extending the quality of fresh strawberries by

333 equilibrium modified atmosphere packaging. European Food Research and Technology, 227,

RI
334 1575-1583.

SC
335 Chauhan, O. P., Raju, P. S., Ravi, N., Singh, A., & Bawa, A. S. (2011). Effectiveness of

336 ozone in combination with controlled atmosphere on quality characteristics including

U
337 lignification of carrot sticks. Journal of Food Engineering, 102, 43-48.
AN
338 Chen, Z., & Zhu, C. (2011). Combined effects of aqueous chlorine dioxide and ultrasonic

339 treatments on postharvest storage quality of plum fruit (Prunus salicina L.). Postharvest
M

340 Biology and Technology, 61, 117-123.

de Huidobro, F. R., Miguel, E., Blazquez, B., & Onega, E. (2005). A comparison between two
D

341

342 methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked
TE

343 meat. Meat Science, 69, 527-536.

EP

344 Di Egidio, V., Sinelli, N., Limbo, S., Torri, L., Franzetti, L., & Casiraghi, E. (2009).

345 Evaluation of shelf-life of fresh-cut pineapple using FT-NIR and FT-IR spectroscopy.
C

346 Postharvest Biology and Technology, 54, 87-92.

AC

347 Du, J., Han, Y., & Linton, R. H. (2003). Efficacy of chlorine dioxide gas in reducing

348 Escherichia coli O157:H7 on apple surfaces. Food Microbiology, 20, 583-591.

349 Fonseca, S. C., Oliveira, F. A. R., & Brecht, J. K. (2002). Modelling respiration rate of fresh

350 fruits and vegetables for modified atmosphere packages: a review. Journal of Food

351 Engineering, 52, 99-119.

14
 ACCEPTED MANUSCRIPT
352 Forney, C. F. (2003). Postharvest response of horticultural products to ozone. In Hodges, D.

353 M. Postharvest Oxidative Stress in Horticultural Crops (p. 41). New York: CRC Press.

354 Gómez-López, V. M., Rajkovic, A., Ragaert, P., Smigic, N., & Devlieghere, F. (2009).

355 Chlorine dioxide for minimally processed produce preservation: a review. Trends in Food

356 Science & Technology, 20, 17-26.

PT
357 Guerrero, S., Tognon, M., & Alzamora, S. M. (2005). Response of Saccharomyces cerevisiae

358 to the combined action of ultrasound and low weight chitosan. Food Control, 16, 131-139.

RI
359 Habibi Najafi, M. B., & Haddad Khodaparast, M. H. (2009). Efficacy of ozone to reduce

SC
360 microbial populations in date fruits. Food Control, 20, 27-30.

361 Hernandez-Munoz, P., Almenar, E., Del Valle, V., Velez, D., & Gavara, R. (2008). Effect of

U
362 chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria x
AN
363 ananassa) quality during refrigerated storage. Food Chemistry, 110, 428-435.

364 Huang, M., Kennedy, J. F., Li, B., Xu, X., & Xie, B. J. (2007). Characters of rice starch gel
M

365 modified by gellan, carrageenan, and glucomannan: A texture profile analysis study.

Carbohydrate Polymers, 69, 411-418.

D

366

367 Huang, T.-S., Xu, C., Walker, K., West, P., Zhang, S., & Weese, J. (2006). Decontamination
TE

368 efficacy of combined chlorine dioxide with ultrasonication on apples and lettuce. Journal of
EP

369 Food Science, 71, M134-M139.

370 Kader, A. A., Zagory, D., Kerbel, E. L., & Wang, C. Y. (1989). Modified atmosphere
C

371 packaging of fruits and vegetables. Critical Reviews in Food Science and Nutrition, 28, 1-30.
AC

372 Keskinen, L. A., Burke, A., & Annous, B. A. (2009). Efficacy of chlorine, acidic electrolyzed

373 water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7

374 from lettuce leaves. International Journal of Food Microbiology, 132, 134-140.

375 Khadre, M. A., Yousef, A. E., & Kim, J. G. (2001). Microbiological aspects of ozone

376 applications in food: A review. Journal of Food Science, 66, 1242-1252.

15
 ACCEPTED MANUSCRIPT
377 Martinez, G. A., & Civello, P. M. (2008). Effect of heat treatments on gene expression and

378 enzyme activities associated to cell wall degradation in strawberry fruit. Postharvest Biology

379 and Technology, 49, 38-45.

380 Maslak, D., & Weuster-Botz, D. (2011). Combination of hydrodynamic cavitation and

381 chlorine dioxide for disinfection of water. Engineering in Life Sciences, 11, 350-358.

PT
382 Olmez, H., & Akbas, M. Y. (2009). Optimization of ozone treatment of fresh-cut green leaf

383 lettuce. Journal of Food Engineering, 90, 487-494.

RI
384 Palou, L., Crisosto, C. H., Smilanick, J. L., Adaskaveg, J. E., & Zoffoli, J. P. (2002). Effects

SC
385 of continuous 0.3 ppm ozone exposure on decay development and physiological responses of

386 peaches and table grapes in cold storage. Postharvest Biology and Technology, 24, 39-48.

U
387 Rahman, M. S., & Al-Farsi, S. A. (2005). Instrumental texture profile analysis (TPA) of date
AN
388 flesh as a function of moisture content. Journal of Food Engineering, 66, 505-511.

389 Romanazzi, G., Feliziani, E., Santini, M., & Landi, L. (2013). Effectiveness of postharvest
M

390 treatment with chitosan and other resistance inducers in the control of storage decay of

strawberry. Postharvest Biology and Technology, 75, 24-27.

D

391

392 Sagong, H. G., Lee, S. Y., Chang, P. S., Heu, S., Ryu, S., Choi, Y. J., et al. (2011). Combined
TE

393 effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella
EP

394 Typhimurium, and Listeria monocytogenes on organic fresh lettuce. International Journal of

395 Food Microbiology, 145, 287-292.

C

396 Sapers, G. M. (2001). Efficacy of washing and sanitizing methods for disinfection of fresh
AC

397 fruit and vegetable products. Food Technology and Biotechnology, 39, 305-311.

398 Sarang, S., Sastry, S. K., & Knipe, L. (2008). Electrical conductivity of fruits and meats

399 during ohmic heating. Journal of Food Engineering, 87, 351-356.

16
 ACCEPTED MANUSCRIPT
400 Shin, Y. J., Song, H. Y., & Song, B. K. (2012). Effect of a combined treatment of rice bran

401 protein film packaging with aqueous chlorine dioxide washing and ultraviolet-C irradiation on

402 the postharvest quality of 'Goha' strawberries. Journal of Food Engineering, 113, 374-379.

403 Sy, K. V., Murray, M. B., Harrison, M. D., & Beuchat, L. R. (2005). Evaluation of gaseous

404 chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria

PT
405 monocytogenes, and yeasts and molds on fresh and fresh-cut produce. Journal of Food

406 Protection, 68, 1176-1187.

RI
407 Tito, N. B., Rodemann, T., & Powell, S. M. (2012). Use of near infrared spectroscopy to

SC
408 predict microbial numbers on Atlantic salmon. Food Microbiology, 32, 431-436.

409 Toivonen, P. M. A., & Brummell, D. A. (2008). Biochemical bases of appearance and texture

U
410 changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48, 1-14.
AN
411 Vandekinderen, I., Devlieghere, F., Van Camp, J., Kerkaert, B., Cucu, T., Ragaert, P., et al.

412 (2009). Effects of food composition on the inactivation of foodborne microorganisms by

M

413 chlorine dioxide. International Journal of Food Microbiology, 131, 138-144.

Voča, S., Dobričević, N., Dragović-Uzelac, V., Duralija, B., Družić, J., Čmelik, Z., et al.
D

414

415 (2008). Fruit quality of new early ripening strawberry cultivars in Croatia. Food Technology
TE

416 and Biotechnology, 46, 292-298.

EP

417 Xu, G., Chen, S., Shi, J., Wang, S., & Zhu, G. (2010). Combination treatment of ultrasound

418 and ozone for improving solubilization and anaerobic biodegradability of waste activated
C

419 sludge. Journal of Hazardous Materials, 180, 340-346.

AC

420 Yang, Z. F., Zheng, Y. H., Cao, S. F., Tang, S. S., Ma, S. J., & Li, N. (2007). Effects of

421 storage temperature on textural properties of Chinese bayberry fruit. Journal of Texture

422 Studies, 38, 166-177.

17
 ACCEPTED MANUSCRIPT
423 Zhang, H., Wang, L., Dong, Y., Jiang, S., Cao, J., & Meng, R. (2007). Postharvest biological

424 control of gray mold decay of strawberry with Rhodotorula glutinis. Biological Control, 40,

425 287-292.

426 Zheng, Y., Wang, C. Y., Wang, S. Y., & Zheng, W. (2003). Effect of high-oxygen

427 atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity. Journal of

PT
428 Agricultural and Food Chemistry, 51, 7162-7169.

429

RI
430

U SC
AN
M
D
TE
C EP
AC

18
 ACCEPTED MANUSCRIPT
FIGURE CAPTIONS

Fig. 1. Headspace gas composition [A) O2 and B) CO2] of strawberry during storage with

different treatments (●) Untreated (control strawberries), (○)0.075 mg/L O3 (Strawberries

immersed in 0.075 mg/L aqueous ozone solution), ( )6 mg/L ClO2 (Strawberries immersed

PT
in 6 mg/L aqueous chlorine dioxide solution), (∆) 30 W (Strawberries treated with 30 Watt

ultrasound), ( ) 0.075mg/L O3+30W (Combined treatment of 0.075 mg/L aqueous ozone

RI
solution and 30W ultrasound),(□) 6mg/L ClO2+30W (Combined treatment of 6 mg/L aqueous

chlorine dioxide solution and 30W ultrasound).

SC
Fig.2. Texture parameters [a)Firmness, b)Adhesiveness, c)Springness, d)Cohesiveness,

U
e)Gumminess, f)Chewiness, g)Resilience] changes of strawberry during storage. (●)
AN
Untreated (Control strawberries), (○)0.075 mg/L O3 (Strawberries immersed in 0.075 mg/L

aqueous ozone solution), ( )6 mg/L ClO2 (Strawberries immersed in 6 mg/L aqueous

M

chlorine dioxide solution), (∆) 30 W (Strawberries treated with 30 Watt ultrasound), ( )

D

0.075mg/L O3+30W (Combined treatment of 0.075 mg/L aqueous ozone solution and 30W
TE

ultrasound),(□) 6mg/LClO2+30W (Combined treatment of 6 mg/L aqueous chlorine dioxide

solution and 30W ultrasound).

EP

Fig. 3a. Average relative absorbance spectra of strawberry obtained in reflectance modes at
C

the beginning and at the end of storage. Untreated (control strawberries), 0.075 mg/L O3
AC

(Strawberries immersed in 0.075 mg/L aqueous ozone solution), 6 mg/L ClO2 (Strawberries

immersed in 6 mg/L aqueous chlorine dioxide solution), 30 W (Strawberries treated with 30

Watt ultrasound), 0.075mg/L O3+30W (Combined treatment of 0.075 mg/L aqueous ozone

solution and 30W ultrasound), 6mg/LClO2+30W (Combined treatment of 6 mg/L aqueous

chlorine dioxide solution and 30W ultrasound).

 ACCEPTED MANUSCRIPT
Fig. 3b. Average relative absorbance spectra of strawberries obtained in transmission modes

at the beginning and at the end of storage. Untreated (control strawberries), 0.075 mg/L O3

(Strawberries immersed in 0.075 mg/L aqueous ozone solution), 6 mg/L ClO2 (Strawberries

immersed in 6 mg/L aqueous chlorine dioxide solution), 30 W (Strawberries treated with 30

Watt ultrasound), 0.075mg/L O3+30W (Combined treatment of 0.075 mg/L aqueous ozone

PT
solution and 30W ultrasound), 6mg/LClO2+30W (Combined treatment of 6 mg/L aqueous

RI
chlorine dioxide solution and 30W ultrasound).

U SC
AN
M
D
TE
C EP
AC
 ACCEPTED MANUSCRIPT
Table 1 pH analysis of untreated and treated strawberry during storage.

Storage Time (Weeks)

0 1 2 3 4

Untreated 3.32±0.01Aa 3.49±0.02Ba 3.58±0.01Ca 3.72±0.01Da 3.81±0.02Ea

0.075 mg/L O3 3.32±0.01Aa 3.45±0.01Bbc 3.49±0.03Cb 3.61±0.02Dbc 3.65±0.01Dbc

PT
6 mg/L ClO2 3.32±0.01Aa 3.46±0.02Babc 3.46±0.03Bbc 3.62±0.03Cbc 3.66±0.02Dbc

30W 3.32±0.01Aa 3.47±0.02Bab 3.48±0.02Bbc 3.64±0.01Cb 3.67±0.01Cb

RI
0.075mg/L O3+30W 3.32±0.01Aa 3.44±0.01Bbc 3.44±0.02Bd 3.59±0.01Cc 3.67±0.01Dbc

SC
6mg/LClO2+30W 3.32±0.01Aa 3.42±0.02Bc 3.44±0.01Bcd 3.58±0.03Cc 3.63±0.01Dc

U
Untreated (control strawberries), 0.075 mg/L O3 (Strawberries immersed in 0.075 mg/L aqueous ozone solution),
AN
6 mg/L ClO2 (Strawberries immersed in 6 mg/L aqueous chlorine dioxide solution), 30 W (Strawberries treated

with 30 Watt ultrasound), 0.075mg/L O3+30W (Combined treatment of 0.075 mg/L aqueous ozone solution and
M

30W ultrasound), 6mg/LClO2+30W (Combined treatment of 6 mg/L aqueous chlorine dioxide solution and 30W

ultrasound). Interaction (treatment x storage time) were found significant (p≤ 0.05). Data are means ± SD of
D

three replicates. Mean separation was performed by Tukey test.

TE

A-C
Mean in the same row with different letters are significantly different (p ≤ 0.05)
a-c
Mean in the same column with different letters are significantly different (p ≤ 0.05).
C EP
AC
 ACCEPTED MANUSCRIPT
Table 2 Total soluble solid content of untreated and treated strawberry during storage.

Storage Time (Weeks)

0 1 2 3 4 Overall

Untreated 6.55±0.35 5.27±0.07 4.92±0.02 4.67±0.01 4.72±0.04 5.23±0.73d

0.075 mg/L O3 6.55±0.35 5.58±0.02 5.22±0.11 4.93±0.10 4.90±0.24 5.43±0.65bc

6 mg/L ClO2 6.55±0.35 5.82±0.03 5.17±0.01 5.02±0.14 5.01±0.03 5.51±0.64abc

PT
30W 6.55±0.35 5.56±0.02 5.10±0.02 5.00±0.01 4.84±0.05 5.41±0.66c

0.075mg/L O3+30W 6.55±0.35 5.85±0.08 5.37±0.01 5.08±0.19 5.12±0.02 5.59±0.59ab

RI
6mg/LClO2+30W 6.55±0.35 6.05±0.14 5.41±0.05 5.10±0.06 5.07±0.02 5.64±0.62a

SC
Overall 6.55±0.35A 5.69±0.26B 5.20±0.17C 4.97±0.16D 4.95±0.16D

U
Untreated (control strawberries), 0.075 mg/L O3 (Strawberries immersed in 0.075 mg/L aqueous ozone solution),

6 mg/L ClO2 (Strawberries immersed in 6 mg/L aqueous chlorine dioxide solution), 30 W (Strawberries treated
AN
with 30 Watt ultrasound), 0.075mg/L O3+30W (Combined treatment of 0.075 mg/L aqueous ozone solution and

30W ultrasound), 6mg/LClO2+30W (Combined treatment of 6 mg/L aqueous chlorine dioxide solution and 30W
M

ultrasound). Interaction (treatment x storage time) were found not significant (p>0.05). Main effect of treatments

and storage times were statistically significant (p≤ 0.05). Data are means ± SD of three replicates. Mean
D

separation was performed by Tukey test.

TE

A-C
Mean in the same row with different letters are significantly different (p ≤ 0.05)
a-c
EP

Mean in the same column with different letters are significantly different (p ≤ 0.05).
C
AC
 ACCEPTED MANUSCRIPT
Table 3 Electrical leakage untreated and treated strawberry during storage

Storage Time (Weeks)

0 1 2 3 4 Overall

Untreated 1.63±0.02 1.73±0.01 1.76±0.02 1.77±0.02 1.79±0.01 1.73±0.06a

0.075 mg/L O3 1.63±0.02 1.70±0.03 1.72±0.03 1.73±0.03 1.72±0.01 1.69±0.04bc

PT
6 mg/L ClO2 1.63±0.02 1.69±0.02 1.71±0.01 1.71±0.02 1.71±0.01 1.69±0.03c

30W 1.63±0.02 1.71±0.01 1.74±0.03 1.74±0.02 1.75±0.01 1.71±0.04b

RI
0.075mg/L O3+30W 1.63±0.02 1.68±0.01 1.70±0.01 1.70±0.01 1.70±0.01 1.68±0.03c

SC
6mg/LClO2+30W 1.63±0.02 1.68±0.01 1.70±0.04 1.71±0.02 1.69±0.02 1.68±0.03c

Overall 1.63±0.021C 1.70±0.023B 1.72±0.028A 1.73±0.025A 1.73±0.035A

U
AN
Untreated (control strawberries), 0.075 mg/L O3 (Strawberries immersed in 0.075 mg/L aqueous ozone solution),

6 mg/L ClO2 (Strawberries immersed in 6 mg/L aqueous chlorine dioxide solution), 30 W (Strawberries treated
M

with 30 Watt ultrasound), 0.075mg/L O3+30W (Combined treatment of 0.075 mg/L aqueous ozone solution and

30W ultrasound), 6mg/LClO2+30W (Combined treatment of 6 mg/L aqueous chlorine dioxide solution and 30W
D

ultrasound). Interaction (treatment x storage time) were found not significant (p>0.05). Main effect of treatments

and storage times were statistically significant (p≤ 0.05). Data are means ± SD of three replicates. Mean
TE

separation was performed by Tukey test.

EP

A-C
Mean in the same row with different letters are significantly different (p ≤ 0.05)
a-c
Mean in the same column with different letters are significantly different (p ≤ 0.05).
C
AC
 ACCEPTED MANUSCRIPT
Table 4. Colour ‘’L* changes of untreated and treated strawberry during storage

Storage Time (Weeks)

0 1 2 3 4 Overall

Untreated 30.08±1.01 27.08±0.36 26.34±0.26 26.26±0.87 26.08±0.97 27.17±1.67d

0.075 mg/L O3 30.08±1.01 30.12±0.89 30.04±0.82 30.39±0.47 30.09±0.18 30.14±0.57a

PT
6 mg/L ClO2 30.08±1.01 28.45±0.71 27.77±0.01 27.51±1.27 27.36±0.16 28.23±1.20c

30W 30.08±1.01 27.69±0.18 27.38±1.04 27.19±0.22 26.97±0.04 27.86±1.29c

RI
0.075mg/L O3+30W 30.08±1.01 29.54±0.63 29.62±0.44 29.79±0.09 29.67±0.68 29.74±0.52a

SC
6mg/LClO2+30W 30.08±1.01 28.98±0.46 28.47±0.15 28.62±0.57 28.42±0.75 28.91±0.81b

Overall 30.08±1.01A 28.64±1.17B 28.27±1.40B 28.29±1.60B 28.10±1.56B

U
AN
Untreated (control strawberries), 0.075 mg/L O3 (Strawberries immersed in 0.075 mg/L aqueous ozone solution),

6 mg/L ClO2 (Strawberries immersed in 6 mg/L aqueous chlorine dioxide solution), 30 W (Strawberries treated
M

with 30 Watt ultrasound), 0.075mg/L O3+30W (Combined treatment of 0.075 mg/L aqueous ozone solution and

30W ultrasound), 6mg/LClO2+30W (Combined treatment of 6 mg/L aqueous chlorine dioxide solution and 30W
D

ultrasound). Interaction (treatment x storage time) were found not significant (p>0.05). Main effect of treatments
TE

and storage times were statistically significant (p≤ 0.05). Data are means ± SD of three replicates. Mean

separation was performed by Tukey test.

EP

A-C
Mean in the same row with different letters are significantly different (p ≤ 0.05)

a-c
Mean in the same column with different letters are significantly different (p ≤ 0.05).
C
AC
 ACCEPTED MANUSCRIPT

Table 5 Colour ‘’a* changes of untreated and treated strawberry during storage

Storage Time (Weeks)

0 1 2 3 4 Overall

Untreated 34.36±0.06 30.69±0.50 29.73±0.31 28.54±0.01 27.58±0.50 30.18±2.48e

PT
0.075 mg/L O3 34.36±0.06 32.24±0.08 31.14±1.05 30.09±0.67 28.59±0.69 31.29±2.11cd

6 mg/L ClO2 34.36±0.06 32.94±0.47 32.39±0.15 30.51±1.39 28.91±0.98 31.82±2.09bc

RI
30W 34.36±0.06 31.69±1.23 31.33±0.68 29.36±0.18 28.88±0.04 31.12±2.10d

SC
0.075mg/L O3+30W 34.36±0.06 33.48±0.86 32.92±0.93 31.25±0.04 29.75±0.05 32.35±1.79ab

6mg/LClO2+30W 34.36±0.06 34.05±0.91 33.22±0.14 31.21±0.08 30.65±0.16 32.70±1.61a

U
Overall 34.36±0.06A 32.52±1.30B 31.79±1.33C 30.16±1.12D 29.06±1.07E
AN
Untreated (control strawberries), 0.075 mg/L O3 (Strawberries immersed in 0.075 mg/L aqueous ozone solution),
M

6 mg/L ClO2 (Strawberries immersed in 6 mg/L aqueous chlorine dioxide solution), 30 W (Strawberries treated

with 30 Watt ultrasound), 0.075mg/L O3+30W (Combined treatment of 0.075 mg/L aqueous ozone solution and
D

30W ultrasound), 6mg/LClO2+30W (Combined treatment of 6 mg/L aqueous chlorine dioxide solution and 30W
TE

ultrasound). Interaction (treatment x storage time) were found not significant (p>0.05). Main effect of treatments

and storage times were statistically significant (p≤ 0.05). Data are means ± SD of three replicates. Mean
EP

separation was performed by Tukey test.

A-C
Mean in the same row with different letters are significantly different (p ≤ 0.05)
C

a-c
Mean in the same column with different letters are significantly different (p ≤ 0.05).
AC
 (A) (B)
900 4

800 ACCEPTED MANUSCRIPT

3

Adhesiveness (g.s)
Firmness (g)
700

600 2

500

1
400
0 1 2 3 4 0 1 2 3 4

Storage Time (Weeks) Storage Time (Weeks)

PT
(C) (D)

0,68 0,46

Cohesiveness (Dimensionless)

RI
Springiness (Dimensionless)

0,66 0,44

0,64 0,42

SC
0,62 0,40

0,60 0,38

U
0,58 0,36
0 1 2 3 4 0 1 2 3 4
AN
Storage Time (Weeks) Storage Time (Weeks)

(E) (F)

240
M

400
220

200
Gumminess (g)

Chewiness (g)

350
D

180

300
160
TE

250 140

120
200
EP

0 1 2 3 4 0 1 2 3 4

Storage Time (Weeks) Storage Time (Weeks)

(G)
0,21
C

0,20
Resilience (Dimensionless)

AC

0,19

0,18

0,17

0,16
0 1 2 3 4

Storage Time (Weeks)

 ACCEPTED MANUSCRIPT

PT
RI
U SC
AN
M
D
TE
EP
C
AC
 ACCEPTED MANUSCRIPT

PT
RI
U SC
AN
M
D
TE
EP
C
AC
 ACCEPTED MANUSCRIPT

20
Oxygen Concentration (kPa)

15

PT
10

RI
5

SC
0
0 1 2 3 4 5

U
Storage Time (Weeks)
AN
50
M
Carbon Dioxide Concentration (kPa)

40
D

30
TE

20
EP

10
C

0
0 1 2 3 4 5
AC

Storage Time (Weeks)

 ACCEPTED MANUSCRIPT
Highlights

Combinations of ultrasound with ozone and chlorine dioxide were the most effective

treatment.

Among the individual treatments, better results were achieved using chlorine dioxide

PT

All treatments reduced the physiological deterioration and spoilage of strawberry

RI
U SC
AN
M
D
TE
C EP
AC