Post-harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film

Post-harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Post-harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film Eugénio da Piedade Edmundo Sitoe, Franciane Colares Souza Usberti, and 2 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4966617/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 9 You are reading this latest preprint version Abstract This study investigates the effectiveness of ozonized mist and protective film in preserving red peppers during storage. Ozonized mist was applied at 20.10 mg L⁻¹ and 2.0 L min⁻¹ for 5, 10, and 15 minutes, with and without a protective film, and compared to untreated controls and chlorine treatment. Stored at 25°C and 60% relative humidity for 21 days, peppers treated with ozonized mist exhibited significant reductions in mold and yeast counts, with the 15-minute treatment achieving reductions of 4.00 logs for molds and 4.34 logs for yeasts, surpassing chlorine treatment. The protective film effectively minimized mass loss and preserved the peppers’ commercial appearance. Importantly, the combination of ozonized mist and protective film did not significantly affect the peppers’ physico-chemical quality. These findings suggest that ozonized mist and protective film are effective for reducing post-harvest losses in bell peppers, offering practical benefits for the storage sector. Ozone microbial control quality red bell peppers storage Figures Figure 1 Figure 2 Figure 3 Figure 4 Full Text Additional Declarations No competing interests reported. Tables are available in the Supplementary Files section. Supplementary Files Supplementarymaterial.docx Table.docx Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 26 Sep, 2024 Reviews received at journal 25 Sep, 2024 Reviews received at journal 10 Sep, 2024 Reviewers agreed at journal 29 Aug, 2024 Reviewers agreed at journal 28 Aug, 2024 Reviewers invited by journal 26 Aug, 2024 Editor assigned by journal 25 Aug, 2024 Submission checks completed at journal 25 Aug, 2024 First submitted to journal 23 Aug, 2024 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4966617","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":352641832,"identity":"d2f1312c-4b84-4848-88a8-a935d23efef9","order_by":0,"name":"Eugénio da Piedade Edmundo Sitoe","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABC0lEQVRIiWNgGAWjYJCCAwwMzGAkwcDGIAcWeUBIywEkLcZgkQTC1jCDaZCWxAYQC58Weffeg4c/VFjLm7MzH7zxo8wmfX7Y4YdAW+zkdBuwazE8cy7hwIEz6YY7m9mSLXvOpeVuvJ1mANSSbGx2AIeWGTkGBw62HWbccJjHTIK37XDuxtkJIC0HErfh0jL/DViL/YbD/N8k/7b9Tzecnf4BrxZ5CR6wlkSgLWzSvG0HEuSlc/DbYsADVHDmTHoy0C/G1jLnkg03SOcUHEgwwO0X+fYzxh8qKqxtt/MffnjzTZmdvPzs9M0fPlTYyeHSYgATN0AVMcCiFmZLA7oWuMgoGAWjYBSMAigAAOsaaXozCS5jAAAAAElFTkSuQmCC","orcid":"","institution":"Universidade Estadual de Campinas","correspondingAuthor":true,"prefix":"","firstName":"Eugénio","middleName":"da Piedade Edmundo","lastName":"Sitoe","suffix":""},{"id":352641833,"identity":"9ab04955-716a-4fb6-9e97-bf9168faa6d8","order_by":1,"name":"Franciane Colares Souza Usberti","email":"","orcid":"","institution":"Universidade Estadual de Campinas","correspondingAuthor":false,"prefix":"","firstName":"Franciane","middleName":"Colares Souza","lastName":"Usberti","suffix":""},{"id":352641834,"identity":"e1f7abea-9afe-47ba-8307-35a62f183471","order_by":2,"name":"Rosa Helena Aguiar","email":"","orcid":"","institution":"Universidade Estadual de Campinas","correspondingAuthor":false,"prefix":"","firstName":"Rosa","middleName":"Helena","lastName":"Aguiar","suffix":""},{"id":352641835,"identity":"55f8ed50-db8c-4196-8b57-c7605fdc82b3","order_by":3,"name":"Cesar Pedro","email":"","orcid":"","institution":"Universidade Federal de Lavras","correspondingAuthor":false,"prefix":"","firstName":"Cesar","middleName":"","lastName":"Pedro","suffix":""}],"badges":[],"createdAt":"2024-08-24 00:23:11","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4966617/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4966617/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":65206607,"identity":"334bc9fc-d773-41ad-8162-33ac448d7e5f","added_by":"auto","created_at":"2024-09-24 18:34:03","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":86206,"visible":true,"origin":"","legend":"\u003cp\u003eTreatments assessed in the experimental trial.\u003c/p\u003e","description":"","filename":"floatimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-4966617/v1/993275a77e77bc5fdd5d713e.png"},{"id":65206610,"identity":"b063d8bb-c2c1-4988-beb7-d53b8973ed79","added_by":"auto","created_at":"2024-09-24 18:34:03","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":233122,"visible":true,"origin":"","legend":"\u003cp\u003eExperimental scheme adopted for red bell pepper treatment. The setup includes: (1) the bell pepper ozonization chamber; (2) the mist generator; (3) the tube for transferring the ozonized mist to the treatment chamber; (4) the water bucket; (5) the ozone generator; and (6) the oxygen concentrator.\u003c/p\u003e","description":"","filename":"floatimage2.png","url":"https://assets-eu.researchsquare.com/files/rs-4966617/v1/75c7010d13e6ae81dca570b4.png"},{"id":65206604,"identity":"c017c776-d88b-417f-9dc5-d88cc098b75f","added_by":"auto","created_at":"2024-09-24 18:34:03","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":381691,"visible":true,"origin":"","legend":"\u003cp\u003ePercentage of mass loss (%) and dimensional variation in bell peppers (length A, width B, and thickness C) during different storage periods under treatments with ozonized mist. CWF - Control without protective film; CWPF - Control with protective film; CLWF - Chlorine without protective film; CLWPF - Chlorine with protective film; O3WF5 - Ozone mist (5 min) without protective film; O3WPF5 - Ozone mist (5 min) with protective film; O3WF10 - Ozone mist (10 min) without protective film; O3WPF10 - Ozone mist (10 min) with protective film; O3WF15 - Ozone mist (15 min) without protective film; O3WPF15 - Ozone mist (15 min) with protective film.\u003c/p\u003e","description":"","filename":"floatimage3.png","url":"https://assets-eu.researchsquare.com/files/rs-4966617/v1/4554e49d0051a367468c327a.png"},{"id":65206608,"identity":"5a6383ea-c29e-4f73-8006-1c2ea787d9f6","added_by":"auto","created_at":"2024-09-24 18:34:03","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":961590,"visible":true,"origin":"","legend":"\u003cp\u003ePrincipal Component Analysis for variables of bell peppers exposed or not to treatment with ozonated mist and stored at 25°C and 60% relative humidity. The variables were: CWF - Control without protective film; CWPF - Control with protective film; CLWF - Chorine without protective film; CLWPF - Chorine with protective film; O3WF5 - Ozone mist(5min) without protective film; O3WPF5 - Ozone mist(5min) with protective film; O3WF10 - Ozone mist(10min) without protective film; O3WPF10 - Ozone mist(10min) with protective film; O3WF15 - Ozone mist(15min) without protective film; O3WPF15 - Ozone mist(15min) with protective film; Ant - Anthocyanins content; C* - Color saturation; Car - Carotenoid content; Cla - Chlorophyll a content; Clb - Chlorophyll b content; Firm – Firmness; h* - Hue angle; L – Length; L* - Luminosity; pH - Hydrogenonic Potential; Ss - Soluble solids content (°Brix); Ti – Thickness; W – Width; Wlp – Weight loss percentage; ΔE* - Color difference.\u003c/p\u003e","description":"","filename":"floatimage4.png","url":"https://assets-eu.researchsquare.com/files/rs-4966617/v1/d58deeb804116ebe32a506fd.png"},{"id":65206887,"identity":"03e40774-5662-43cf-9d4d-34af87a88765","added_by":"auto","created_at":"2024-09-24 18:42:07","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1030584,"visible":true,"origin":"","legend":"","description":"","filename":"ManuscriptBellpepper.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4966617/v1_covered_73f5ddc5-ecc5-47f2-bdbf-5c4a81e5e3a8.pdf"},{"id":65206609,"identity":"bc2d0275-340a-4349-a9e1-864c83c35a40","added_by":"auto","created_at":"2024-09-24 18:34:03","extension":"docx","order_by":1,"title":"","display":"","copyAsset":false,"role":"supplement","size":1718443,"visible":true,"origin":"","legend":"","description":"","filename":"Supplementarymaterial.docx","url":"https://assets-eu.researchsquare.com/files/rs-4966617/v1/5b4e5f3e6bc98555405361c2.docx"},{"id":65206606,"identity":"8059c0e3-c9e2-4422-9e97-e2a78b595b49","added_by":"auto","created_at":"2024-09-24 18:34:03","extension":"docx","order_by":2,"title":"","display":"","copyAsset":false,"role":"supplement","size":57163,"visible":true,"origin":"","legend":"","description":"","filename":"Table.docx","url":"https://assets-eu.researchsquare.com/files/rs-4966617/v1/1587637a2dee5322a70f67a2.docx"}],"financialInterests":"\u003cp\u003eNo competing interests reported.\u003c/p\u003e\n\u003cp\u003eTables are available in the Supplementary Files section.\u003c/p\u003e","formattedTitle":"\u003cp\u003ePost-harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film\u003c/p\u003e","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"food-biophysics","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food Biophysics](https://www.springer.com/journal/11483)","snPcode":"11483","submissionUrl":"https://submission.nature.com/new-submission/11483/3","title":"Food Biophysics","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Ozone, microbial control, quality, red bell peppers, storage","lastPublishedDoi":"10.21203/rs.3.rs-4966617/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4966617/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThis study investigates the effectiveness of ozonized mist and protective film in preserving red peppers during storage. Ozonized mist was applied at 20.10 mg L⁻\u0026sup1; and 2.0 L min⁻\u0026sup1; for 5, 10, and 15 minutes, with and without a protective film, and compared to untreated controls and chlorine treatment. Stored at 25\u0026deg;C and 60% relative humidity for 21 days, peppers treated with ozonized mist exhibited significant reductions in mold and yeast counts, with the 15-minute treatment achieving reductions of 4.00 logs for molds and 4.34 logs for yeasts, surpassing chlorine treatment. The protective film effectively minimized mass loss and preserved the peppers\u0026rsquo; commercial appearance. Importantly, the combination of ozonized mist and protective film did not significantly affect the peppers\u0026rsquo; physico-chemical quality. These findings suggest that ozonized mist and protective film are effective for reducing post-harvest losses in bell peppers, offering practical benefits for the storage sector.\u003c/p\u003e","manuscriptTitle":"Post-harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-09-24 18:33:58","doi":"10.21203/rs.3.rs-4966617/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2024-09-26T14:23:38+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2024-09-25T22:02:00+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2024-09-10T09:15:37+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"266243258957304992698467995820322571183","date":"2024-08-29T08:58:12+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"118501260736972542018199093397683924760","date":"2024-08-28T14:23:33+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2024-08-26T14:07:24+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2024-08-26T03:12:21+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2024-08-26T03:11:10+00:00","index":"","fulltext":""},{"type":"submitted","content":"Food Biophysics","date":"2024-08-24T00:21:51+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"food-biophysics","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food Biophysics](https://www.springer.com/journal/11483)","snPcode":"11483","submissionUrl":"https://submission.nature.com/new-submission/11483/3","title":"Food Biophysics","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"b7f44b63-b873-4c63-b06a-903426ab8cc8","owner":[],"postedDate":"September 24th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2024-11-12T20:53:14+00:00","versionOfRecord":[],"versionCreatedAt":"2024-09-24 18:33:58","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4966617","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4966617","identity":"rs-4966617","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}