Preservation of fresh-cut celery by treatment of ozonated water

Zhang, Likui; Lu, Zhaoxin; Yu, Zhifang; Gao, Xiang

doi:10.1016/j.foodcont.2004.03.007

Cited by 192 publications

(138 citation statements)

References 13 publications

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“…However, a reduction of less than 2.0 log CFU/g was achieved in the surface-attached bacteria of the vegetable. Zhang et al (2005) reported a 0.8 to 1.7 log CFU/g reduction in naturally attached bacteria on the surface of freshly cut celery by OW (0.03 to 0.18 mg/L O 3 ). Dipping iceberg lettuce into 4 mg/L of ozone-containing water for 2 min reduced the surface-attached mesophilic micro-organisms by 1.7 log CFU/g (Akbas and Olmez, 2007).…”

Section: Resultsmentioning

confidence: 99%

“…Ozonated water (OW) exhibits more than a 5.0 log CFU/mL bactericidal activity against Gram-positive and -negative foodborne pathogens in liquid cultures (Restaino et al, 1995). The effectiveness of the OW to control the growth of surface-attached E. coli O157:H7 or natural flora on vegetables has been investigated (Beltran et al, 2005;Singh et al, 2002;Zhang et al, 2005;Koseki and Isobe, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables

Inatsu

Kitagawa

Nakamura

et al. 2011

FSTR

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Effectiveness of a novel developed sanitizer, stable ozone microbubble-containing water (ozone microbubble water; OMBW), on reducing 13 kinds of bacteria was evaluated in vitro. The effectiveness of dip inoculated Escherichia coli O157:H7 or naturally attached bacteria on four kinds of leafy vegetables was also evaluated. For the purpose of comparison, the effectiveness of gaseous ozone (GO), sodium hypochlorite solution (NaClO) and distilled water (DW) were also evaluated. A 5.0 to 7.4 log reduction of viable cells was observed in an in vitro study. In contrast, a 0.8 to 1.2 or 0.9 to 1.8 log CFU/g reduction in E. coli viable cells was observed after washing with OMBW or NaClO, respectively, for all tested leafy vegetables. No significant difference was observed in the effectiveness of OMBW, ozonated water (OW) and DW. No reduction of viable cells was observed after exposure of leaves to GO. Similar experimental results were observed with the naturally attached bacteria. No difference in color and appearance was observed with DW and other sanitizing treatments. These results suggest that the effectiveness of OMBW in surface decontamination of leafy vegetables is similar to that of OW.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables

Inatsu

Kitagawa

Nakamura

et al. 2011

FSTR

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“…1). Equilibrium among O 2 and CO 2 concentrations developed within 8 days of storage in treatment T 5 (15gL -1 calcium lactate at 50 0 C followed by ozonated water @1.2 mgL -1) which was found substantially different from other treatment due to low rate of respiration, less ethylene evolution which was supplemented with inhibitory effect of ozone on oxidase enzyme activities as reports by Zhang et al, (2005) in fresh-cut celery and Rico et al, (2006) in fresh-cut lettuce.…”

Section: Oxygen and Carbon Dioxidementioning

confidence: 91%

Changes in Headspace Gas Concentration Including Volatiles as Affected by Post-Harvest Treatments in Packaged Fresh-Cut Lettuce

Dhumal¹,

Kaur²,

Garande³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…Neither ozone nor UV-C leave undesirable residues on food or food-contact surfaces nor create undesirable disinfection by-products [68]. Moreover, the application of these sanitizers in food processing is approved by the code of Food and Drug Administration (FDA) in the USA and is allowed by organic certiication [69].…”

Section: Use Of Ozonementioning

confidence: 99%

Postharvest Handling of Berries

Horvitz¹

2017

Postharvest Handling

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Strawberries, raspberries, and blackberries are highly appreciated fruits due to their unique taste and high content in antioxidant and bioactive compounds. They are rich in phenolic compounds, mostly lavonoids and anthocyanins, which are responsible for fruit color and can exert antioxidant, antimicrobial, anti-inlammatory, anticancer, and cardioprotective efects. However, berries have a short storage life, as a result of their high respiration and softening rate, and susceptibility to mechanical damages and decay. As berries are considered non-climacteric fruit, they must be harvested at, or near to full maturity, because they will not continue to ripen normally once detached. At this stage, the fruit presents appropriate organoleptic atributes but may become softer and more sensitive to mechanical damage. Thus, it is crucial to be extremely careful during harvest and postharvest handling and to sort, grade, and pack the berries in the ield, avoiding excessive manipulation of the fruit. The most extended methods to maintain quality during the postharvest period are prompt precooling and storage at low temperatures. Modiied and controlled atmospheres with up to 20-kPa CO 2 and 5-10-kPa O 2 reduce microbial growth and delay senescence but can afect bioactive compounds with a cultivar-dependent response observed for these technologies.

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Preservation of fresh-cut celery by treatment of ozonated water

Cited by 192 publications

References 13 publications

Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables

Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables

Changes in Headspace Gas Concentration Including Volatiles as Affected by Post-Harvest Treatments in Packaged Fresh-Cut Lettuce

Postharvest Handling of Berries

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