Quality of tomato slices disinfected with ozonated water (original) (raw)

2014, Food Science and Technology International

Fresh-cut industry needs novel disinfectant to replace the use of chlorine. Ozone is one of the most powerful oxidizing agents and is applied in gaseous or aqueous form for sanitation purposes. However, the strong oxidative effect could affect the nutritional and sensorial quality, in particular, when time of washing is extended. For that reason, the overall impact of ozonated water (0.4 mg/l) dipping applied during 1, 3 and 5 min compared to control washed in water during 5 min was studied in tomato slices stored during 14 days at 5 °C. According the results, ozonated water treatment of 3 min, achieved the best firmness retention, microbial quality (mesophilic, psychrotrophic and yeas load) and reduced the consumption of fructose and glucose. The use of ozonated water did not affect the total acidity, pH, total solid soluble, organic acid as ascorbic, fumaric or succinic acid, and the sensorial parameters, which were only affected by storage time. However, the poor appearance, aroma and overall quality obtained in all treatments prevented shelf life of 14 days and the quality at acceptable levels was established in 10 days at 5°C. It is recommended the washed of tomato slices with 0.4 mg/l ozonated water for 3 min avoiding extend the duration of treatment because it did not improve the microbiological quality possibly because more time allows the O3 react with other components of fruit tissue undermining its antimicrobial action. Abstract 14 Fresh-cut industry needs novel disinfectant to replace the use of chlorine. Ozone is 15 one of the most powerful oxidizing agents and is applied in gaseous or aqueous 16 form for sanitation purposes. However, the strong oxidative effect could affect the 17 nutritional and sensorial quality, in particular, when time of washing is extended. 18 For that reason, the overall impact of ozonated water (0.4 mg/l) dipping applied 19 during 1, 3 and 5 min compared to control washed in water during 5 min was 20 studied in tomato slices stored during 14 days at 5 °C. According the results, 21 ozonated water treatment of 3 min, achieved the best firmness retention, microbial 22 quality (mesophilic, psychrotrophic and yeas load) and reduced the consumption 23 of fructose and glucose. The use of ozonated water did not affect the total acidity, 24 pH, total solid soluble, organic acid as ascorbic, fumaric or succinic acid, and the 25 sensorial parameters, which were only affected by storage time. However, the poor 26 appearance, aroma and overall quality obtained in all treatments prevented shelf 27 life of 14 days and the quality at acceptable levels was established in 10 days at 28 5°C. It is recommended the washed of tomato slices with 0.4 mg/l ozonated water 29 for 3 min avoiding extend the duration of treatment because it did not improve the 30 microbiological quality possibly because more time allows the O 3 react with other 31 components of fruit tissue undermining its antimicrobial action. 32 33