Ozone Application for Postharvest Disinfection of Tomatoes (original) (raw)
Related papers
Study on Ozone Treatment for Vegetables
Innovative Systems Design and Engineering, 2015
Ozone or trioxygen, is a triatomic molecule, consisting of three oxygen atoms. It is much less stable than the diatomic oxygen (O 2). Ozone is one of the more powerful oxidants that quickly decompose to diatomic oxygen (O 2), while reacting with targeted organic matter or microorganisms having a strong capacity of disinfection and sterilization. It is a powerful germicide which destroys all class of bacteria and fungi, not allowing their development. Unlike other biocides agents such as chlorine, the time necessary to make the disinfection is lower. For this reason, it is very effective in destruction of chlorine resistant microorganisms due to a power of reaction of three thousand times superior to the chlorine, which turns it is a possible biocide agent, as much for the water treatment, like for the treatment of air and closed atmospheres. Ozone is a powerful antimicrobial agent that has numerous potential applications in the food industry because of its significant advantages over traditional antimicrobial agents such as chlorine, potassium sorbates, etc. The present study is focused on the ozonation of the surface disinfection of the fruit and the vegetable samples at various time intervals. It is aimed at the comparison of the effect of ozonation on the treated samples at various time intervals and thereby determining the suitable treatment time for each of the samples. ozone, triatomic molecule ,antimicrobial agents.
Use of ozone in sanitation and storage of fresh fruits and vegetables
Journal of Food Agriculture and Environment
The following study focuses on the efficiency of ozone sanitation in the food industry with specific reference to fresh fruits and vegetables. Recent research findings including mechanisms of action, artificial synthesis, sanitation food efficiency and effects, application with different preservation techniques, as well as pros and cons have been reported. In particular, ozone reduces microbial spoilage and weight loss of apple.Onions treated with ozone showed that mould and bacterial counts were greatly reduced without any change in their chemical composition. Ozone treatments carried out on tomatoes did not affect their colour, sugar content, acidity and antioxidant capacity while it reduced the amount of aflatoxins when applied to peanuts. Red peppers, strawberries and cress treated with ozone showed a reduction in the microbiological population. In addition to many other examples it is also reported that the phenolic and flavonoid content of pineapples and bananas increased sign...
Quality of tomato slices disinfected with ozonated water
Food Science and Technology International, 2014
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
Food Microbiology, 2008
The purpose of this research was to investigate the disinfection efficacy of ozone (O 3 ) and UV-C illumination (UV), and their combination (O 3 -UV) for reducing microbial flora of fresh-cut onion, escarole, carrot, and spinach wash waters collected from the industry. Furthermore, the influence of water physicochemical parameters on the decontamination efficacy and the effect of these technologies on physicochemical quality of wash water were analyzed. O 3 , UV, and O 3 -UV were effective disinfection treatments on vegetable wash water, with a maximum microbial reduction of 6.6 log CFU mL À1 after 60 min treatment with O 3 -UV. However, maximum total microbial reductions achieved by UV and O 3 treatments after 60 min were 4.0 and 5.9 log CFU mL À1 , lower than by O 3 -UV treatment. Furthermore, turbidity of wash water was reduced significantly by O 3 and O 3 -UV treatments, while UV treatment did not affect the physicochemical quality of the water. Conclusions derived from this study illustrate that O 3 and O 3 -UV are alternatives to other sanitizers used in the fresh-cut washing processes. The use of these technologies would allow less frequent changing of spent water and the use of much lower sanitizer doses. Nevertheless, in specific applications such as carrot wash water, where levels of undesirable microbial and chemical constituents are lower than other vegetable wash water, UV treatment could be an appropriate treatment considering cost-effectiveness criteria.
Potential of ozone utilization for reduction of pesticide residue in food of plant origin. A review
Roczniki Państwowego Zakładu Higieny, 2013
Residues of plant protection products can be nowadays found in almost all samples of fruits as even if their application was carried out with respect to standards of Good Agricultural Practice. The intake of these compounds with food of plant origin may result in various disorders and diseases. Since the use of plant protection agents seems unavoidable, it is necessary to treat contaminated food material to eliminate or reduce residues content within food products. Ozone is utilized for elimination of biological and chemical contaminants in various environmental matrixes. Since its utilization in food industry has been permitted many experiments were conducted in order to determine its efficiency and side effects on food quality. The goal of this paper is to contribute to a discussion on the ozonization as a process leading to reduction of pesticide residues on plant surface.