Ozone slows down anthracnose and increases shelf life of papaya fruits

This study investigated the effect of ozone on papaya postharvest conservation, aiming at controlling anthracnose and increasing fruit shelf life. The experiment was conducted at the Laboratory of Product Technology, Federal University of Amazonas, Manaus-AM. Fruits were treated with 0; 0.6; 1.5 and 3.3 ppm ozone and commercial fungicide. They were then stored at room temperature (27 ± 2 °C and 65 ± 5% RH). Incidence, severity, number and size of anthracnose lesions were determined, as well as postharvest quality by assessing shelf life; accumulated and daily fresh mass loss (%), peel color, electrolyte leakage (%), soluble solids (%), titratable acidity (g 100 g-1), soluble solids / titratable acidity ratio, pH and vitamin C (mg 100 g-1). Ozone reduced anthracnose severity in the short (3.3 ppm) and long term (1.5 ppm), making it as effective as a commercial fungicide. Ozone increased shelf life by seven days and maintained the postharvest quality of papaya fruits. Thus, ozone becomes a potential technology for postharvest use as a safe alternative to the use of pesticides in reducing anthracnose and increasing shelf life of papaya fruits.

Index terms
Carica papaya L.; alternative treatment; anthracnose; postharvest

Authorship

Osvaldo Pereira da Silva Neto

Agronomist, Master’s degree student in tropical agronomy, Federal University of Amazonas, Manaus - AM. Brazil. Email:opsneto@live.com Universidade Federal do AmazonasBrasilManaus, AM, Brasil Agronomist, Master’s degree student in tropical agronomy, Federal University of Amazonas, Manaus - AM. Brazil. Email:opsneto@live.com

http://orcid.org/0000-0003-1322-0187

Elaine Vasconcelos da Silva Pinto

Agronomist, Federal University of Amazonas, Manaus - AM. Brazil. Email: elainevdsp12@gmail.com Universidade Federal do AmazonasBrasilManaus, AM, Brasil Agronomist, Federal University of Amazonas, Manaus - AM. Brazil. Email: elainevdsp12@gmail.com

http://orcid.org/0000-0001-9192-082X

Márcio Akio Ootani

Agronomist, PhD, Center for Strategic Technologies of Northeastern Brazil, Recife - PE. Brazil. Email: ootani667@mail.uft.edu.br Center for Strategic Technologies of Northeastern BrazilBrasilRecife, PE, Brasil Agronomist, PhD, Center for Strategic Technologies of Northeastern Brazil, Recife - PE. Brazil. Email: ootani667@mail.uft.edu.br

http://orcid.org/0000-0002-3243-014X

Joel Lima da Silva Junior

Veterinary, PhD, Professor at Federal University of Amazonas, Manaus - AM. Brazil. Email: joel@ufam.edu.br Universidade Federal do AmazonasBrasilManaus, AM, Brasil Veterinary, PhD, Professor at Federal University of Amazonas, Manaus - AM. Brazil. Email: joel@ufam.edu.br

http://orcid.org/0000-0002-0738-6351

Jânia Lilia da Silva Bentes Lima

Agronomist, PhD, Professor at Federal University of Amazonas, Manaus - AM. Brazil. Email: jibentes@ufam.edu.br Universidade Federal do AmazonasBrasilManaus, AM, Brasil Agronomist, PhD, Professor at Federal University of Amazonas, Manaus - AM. Brazil. Email: jibentes@ufam.edu.br

http://orcid.org/0000-0001-7302-5661

Aline Ellen Duarte de Sousa

Agronomist, PhD, Professor at Federal University of Amazonas, Manaus - AM. Brazil. Email: aedsousa@gmail.com Universidade Federal do AmazonasBrasilManaus, AM, Brasil Agronomist, PhD, Professor at Federal University of Amazonas, Manaus - AM. Brazil. Email: aedsousa@gmail.com

http://orcid.org/0000-0002-9756-5731

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (2)
Tables (4)

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Figure 2
Shelf life of papaya fruits submitted to ozone and fungicide treatments (27 ± 2 °C and 85 ± 5% RH), Manaus-AM, 2019

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Figure 1
Incidence (A), severity (B), number (C) and size of lesions (D) caused by anthracnose in papaya fruits treated with ozone and fungicide during the storage period (27 ± 2 °C and 65 °C ± 5% RH), Manaus-AM, 2019

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Table 1
Regression equation for variables incidence, severity, number and size of anthracnose lesions in papaya fruits during storage (27 ± 2 °C and 65 ±5% RH 5% RH) after treatment with ozone and fungicide, Manaus-AM, 2019

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Table 2
Severity, number and size of anthracnose lesions in papaya fruits treated with ozone and fungicide at the beginning and end of the storage period (27 ± 2 °C and 65 ± 5% RH), Manaus-AM 2019

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Table 3
Accumulated mass loss (AML), daily mass loss (DML), peel color, electrolyte leakage (EL), soluble solids (SS), titratable acidity (TA), SS / TA ratio, pH and vitamin C of papaya fruits treated with ozone and fungicide at the beginning and end of the storage period (27 ± 2 °C and 65 ± 5% RH), Manaus-AM, 2019

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Table 4
Pearson correlation coefficient among variables severity, number and size of lesions, daily mass loss (DML), peel color, electrolyte leakage (EL), soluble solids (SS), titratable acidity (TA), SS / TA ratio, pH, vitamin C and papaya fruit shelf life, Manaus-AM, 2019

Figure 2 Shelf life of papaya fruits submitted to ozone and fungicide treatments (27 ± 2 °C and 85 ± 5% RH), Manaus-AM, 2019

Figure 1 Incidence (A), severity (B), number (C) and size of lesions (D) caused by anthracnose in papaya fruits treated with ozone and fungicide during the storage period (27 ± 2 °C and 65 °C ± 5% RH), Manaus-AM, 2019

Table 1 Regression equation for variables incidence, severity, number and size of anthracnose lesions in papaya fruits during storage (27 ± 2 °C and 65 ±5% RH 5% RH) after treatment with ozone and fungicide, Manaus-AM, 2019

Ozone (ppm)	Incidence	Severity	Number of lesions	Size of lesions
0	$y = 3.9286 x 2 - 8.9286 x + 2.8571 R ² = 0.9428 *$	$y = 1.2048 x 2 - 3.6643 x + 1.2595 R ² = 0.9763 *$	$y = 0.1181 x 2 - 0.3647 x + 0.1362 R ² = 0.9468 *$	$y = 53.98 x 2 - 120.81 x + 22.939 R ² = 0.9949 *$
0.6	$y = 0.0343 x 2 + 8.8942 x - 13.393 R ² = 0.914 *$	$y = 0.0969 x 2 + 1.796 x - 3.6294 R ² = 0.9118 *$	$y = 0.0103 x 2 + 0.4041 x - 0.7584 R ² = 0.8777 *$	$y = 7.257 x 2 + 114.3 x - 245.08 R ² = 0.8882 *$
1.5	$y = 0.2997 x 2 + 6.953 x - 9.7802 R ² = 0.9091 *$	$y = 0.2069 x 2 + 0.2204 x - 1.2025 R ² = 0.9796 *$	$y = 0.0171 x 2 + 0.0583 x - 0.1582 R ² = 0.9527 *$	$y = 16.015 x 2 - 48.002 x + 41.768 R ² = 0.9571 *$
3.3	$y = 0.8941 x 2 - 1.4436 x - 2.1978 R ² = 0.9657 *$	$y = 0.3735 x 2 - 1.574 x + 0.543 R ² = 0.9624 *$	$y = 0.0412 x 2 - 0.1902 x + 0.0823 R ² = 0.9431$	$y = 17.2 x 2 - 31.278 x - 48.657 R ² = 0.9412 *$
Fungicide	$y = 0.4476 x 2 + 0.8045 x - 0.5882 R ² = 0.9645 *$	$y = 0.11 x 2 - 0.2607 x + 0.1051 R ² = 0.9799 *$	$y = 0.0265 x 2 - 0.1679 x + 0.164 R ² = 0.9713 *$	$y = 7.153 x 2 - 31.869 x + 37.673 R ² = 0.9391 *$

Table 2 Severity, number and size of anthracnose lesions in papaya fruits treated with ozone and fungicide at the beginning and end of the storage period (27 ± 2 °C and 65 ± 5% RH), Manaus-AM 2019

Ozone (ppm)	Severity (%)	Number of lesions	Size of lesions(mm²)
0.0	15.9 ± 3.37 b	1.35 ± 0.51 a	939.3 ± 352.08 ab
0.6	15.9 ± 1.81 b	2.85 ± 0.37 a	1045.1 ± 125.68 ab
1.5	13.3 ± 1.68 ab	2.35 ± 0.56 a	1311.45 ± 213.68 b
3.3	15.6 ± 2.66 b	1.60 ± 0.66 a	986.55 ± 208.81 ab
Fungicide	8.6 ± 1.60 a	1.45 ± 0.36 a	502.6 ± 102.08 a
Storage time
Beginning	0.0 ± 0.0 b	0.0 ± 0.0 b	0.0 ± 0.0 b
End	27.7 ± 3.24 a	3.84 ± 0.75 a	1914.0 ± 288.08 a
VC (%)	54.1	96.6	74.3
Mean	13.8	1.92	957.0

^*
Means followed by the same letter in the column do not differ from each other by the Tukey test at 5% probability.

Table 3 Accumulated mass loss (AML), daily mass loss (DML), peel color, electrolyte leakage (EL), soluble solids (SS), titratable acidity (TA), SS / TA ratio, pH and vitamin C of papaya fruits treated with ozone and fungicide at the beginning and end of the storage period (27 ± 2 °C and 65 ± 5% RH), Manaus-AM, 2019

Ozone (ppm)	AML (%)	DML (%)	Color	EL (%)	SS (%)	TA (%)	SS/TA	pH	Vit.C (g 100g^-1)
0.0	5.98 ± 1.57 a	0.91 ± 0.26 b	2.65 ± 0.14 a	40.1 ± 1.2 a	11.1 ± 0.31 a	0.15 ± 0.005 a	71.1 ± 2.87 a	5.3 ± 0.04 a	76.2 ± 4.56 a
0.6	7.46 ± 0.59 ab	0.53 ± 0.05 a	2.95 ± 0.05 a	41.9 ± 2.2 a	11.3 ± 0.37 a	0.17 ± 0.006 a	66.1 ± 2.78 a	5.3 ± 0.03 a	85.2 ± 5.21 a
1.5	7.24 ± 0.68 ab	0.51 ± 0.05 a	2.75 ± 0.08 a	44.5 ± 1.5 a	11.1 ± 0.40 a	0.16 ± 0.008 a	67.5 ± 4.32 a	5.3 ± 0.05 a	87.7 ± 5.04 a
3.3	7.34 ± 1.05 ab	0.57 ± 0.09 a	2.70 ± 0.21 a	42.5 ± 0.5 a	10.9 ± 0.44 a	0.15 ± 0.006 a	71.1 ± 5.0 a	5.3 ± 0.03 a	78.7 ± 6.32 a
Fungicide	9.38 ± 0.75 b	0.63 ± 0.05 ab	2.95 ± 0.05 a	43.8 ± 1.7 a	11.2 ± 0.35 a	0.16 ± 0.018 a	71.4 ± 5.21 a	5.2 ± 0.05 a	82.2 ± 6.20 a
Storage time
Beginning	1.0 ± 0.0 b	0.0 ± 0.0 b	1.0 ± 0.0 b	25.6 ± 0.9 b	11.4 ± 0.43 a	0.17 ± 0.009 a	67.2 ± 3.80 a	5.2 ± 0.06 b	82.5 ± 5.47 a
End	13.9 ± 1.33 a	1.26 ± 0.13 a	4.6 ± 0.14 a	59.5 ± 1.9 a	10.9 ± 0.32 b	0.15± 0.008b	71.7 ± 4.27 a	5.3 ± 0.03 a	81.4 ± 5.46 a
VC (%)	43.4	55.2	12.3	8.39	7.6	11.6	15.7	1.4	15.2
Mean	7.48	0.63	2.80	42.5	11.1	0.16	69.4	5.3	82.0

^*
Means followed by the same letter in the column do not differ from each other by the Tukey test at 5% probability

Table 4 Pearson correlation coefficient among variables severity, number and size of lesions, daily mass loss (DML), peel color, electrolyte leakage (EL), soluble solids (SS), titratable acidity (TA), SS / TA ratio, pH, vitamin C and papaya fruit shelf life, Manaus-AM, 2019

Variables	Shelf life
Severity	- 0.36**
Number of lesions	0.16^ns
Size of lesions	-0.09^ns
DML	0.74^ns
Color	0.56^ns
EL	0.05^ns
SS	0.11^ns
TA	-0.01^ns
SS/TA	-0.04^ns
pH	-0.01^ns
Vitamin C	0.12^ns

^**
significant at 1% probability; ns not significant

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Ozone slows down anthracnose and increases shelf life of papaya fruits

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[TFN0201] ^*
Means followed by the same letter in the column do not differ from each other by the Tukey test at 5% probability.