Evaluation of the Efficiency of Ozone on the Shelf Life of Strawberries - Carlo Rauschkolb, Jean;Bruno Dal Cero, Renan;Mayara Wust, Priscila
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The strawberry is considered attractive due to its sensory characteristics and, above all, its nutritional composition. Its cultivation is of commercial importance, since it can be a fruit that is consumed fresh and is also widely accepted in the preparation of other foods such as cakes and sweets. Sanitisation with aqueous ozone, chlorination and the use of ultraviolet radiation are technologies that can be used in the minimum processing of strawberries.

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Produktbeschreibung
The strawberry is considered attractive due to its sensory characteristics and, above all, its nutritional composition. Its cultivation is of commercial importance, since it can be a fruit that is consumed fresh and is also widely accepted in the preparation of other foods such as cakes and sweets. Sanitisation with aqueous ozone, chlorination and the use of ultraviolet radiation are technologies that can be used in the minimum processing of strawberries.
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Autorenporträt
He has a degree in Food Engineering from the Federal Institute of Santa Catarina (2015) and a master's degree in Food Engineering from the Regional and Integrated University of Alto Uruguai and Missões - Erechim (2018).