Fresh-cut vegetables became more and more popular due to healthy eating habits, with main problem safety of the product because of microbial spoilage as well as visual and nutritional quality changes. Ozone may act as a sanitizer; however, due to its strong oxidant activity care is needed, as in some cases, that is, if the dose being used is too high, the quality of the produce may be reduced. In this study, ozonated water at various concentrations and dipping times (0, 0.4, 0.8, or Practical applicationsThe use of chlorine or other chemicals in fresh-cut industry is decreasing while alternatives treatments are proposed. Ozone even had remarkable antimicrobial action however because of its oxidation action could be negative for the horticultural products. This work investigated the efficiency of ozone treatment (concentration and dipping time) to control yellowing of fresh-cut spinach as well as the effect on microbial counts and leaves composition. The information obtained from this study provide the chance to extend the postharvest life of a highly perishable product with an alternative to chemical treatment that could be easily applied in processing line.

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