A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

Abstract

In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.

Effect of Applied Ozone Dose, Time of Ozonization, and Storage Time on Selected Physicochemical Characteristics of Mushrooms (Agaricus bisporus)

“…Onopiuk et al [12] and Rodoni et al [40] demonstrated that the presence of gaseous ozone increased total antioxidant activity in tomatoes during storage, and additionally, high concentrations of gas may inhibit enzymes that cause oxidation of phenolic compounds. Conversely, according to Botondi et al [41], it is assumed that ozone induces loss of antioxidant compounds due to its strong oxidizing ability.…”

Post-Harvest Quality Evaluation of “Soreli” Kiwifruit at Two Ripening °Brix Values from Vineyards of Different Age Under Hail Nets

“…The turnover of the antioxidants during the vegetative growth of the fruit, in this case the ascorbic acid, which is included among the main components in kiwifruit, depends on many factors such as temperature, quantity and quality of light, type of cultivar, growing season, and field treatments. The environmental conditions are essential in the activation of biotic and abiotic phenomena associated with the response to the stress condition that leads antioxidants compounds, such as polyphenols and ascorbic acid in kiwifruit, to bind with reactive oxygen species (ROS) induced by the stress event, generating a protective cell response of plants [42]. In our study, we observed that "Soreli" fruits showed higher values in OF than did those covered by nets.…”

Effectiveness of Ozonated Water for Preserving Quality and Extending Storability of Star Ruby Grapefruit

“…The antioxidant activities in fruits increased during aging, and these increases could have been related to changes in the lipophilic antioxidant activity. Furthermore, antioxidant enzymes such as peroxidase, superoxide dismutase, and ascorbate peroxidase were vital in reducing the negative effects of oxidative stress during postharvest storage [67,68]. Alothman et al [69] showed that ozone has a positive effect on total antioxidant capacity (TAC), which is commonly associated with an increase in total phenolic content (TPC) in minimally processed pineapple and banana after exposure to ozone.…”