Role of Ozone in Post-Harvest Disinfection and Processing of Horticultural Crops: A Review

Reddy, S. Vijay Rakesh; Rao, D. V. Sudhakar; Sharma, R.R.; Preethi, P. Jaya; Pandiselvam, R.

doi:10.1080/01919512.2021.1994367

Cited by 28 publications

(10 citation statements)

References 135 publications

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“…Aqueous ozone was shown to have strong inhibitory effects against aerobic bacteria, coliforms, and yeasts during storage [25]. In aqueous conditions, ozone typically reduces viable cell counts by 5-7 log 10 when organic matter is not present [26]. Mustapha et al [27] claimed that if a washing procedure could result in a 2-log decrease or more significant, its efficacy would be noteworthy.…”

Section: Means Of Feacal Coliform Bacteria (Rlu/cm 2 )mentioning

confidence: 99%

Assessment of the efficiency of ozone application for post-harvest microbial disinfection of some fruits and vegetables

Sideeq,

Mohammed

2024

JKAS

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The treatment of ozone is widely used for post-harvest fruit and vegetable processing because of its high activity and safety. As opposed to the gaseous form, the aqueous form is more active. The technique and commodities are major factors in determining the ozone efficiency ratio. Fresh products are a source of pathogen organisms such as Fecal coliform (FC) that are considered a threat to quality and health. This study applied to evaluate the quality and safety of some fruits such (as apples and oranges) with some fruit vegetables like (tomatoes, bell peppers, eggplant, cucumber, and squash), as well as some vegetables such as (lettuce, and arugula) by detection ratio of FC microorganisms. These classes of products were exposed to (3 mg/L) aqueous ozone for 5 minutes. Overall, these concentrations improved entire products. Ozon application lowered the overall activity of contaminants about 25 times from 2792.26 to 105.96 RLU/cm2 after processing. Most of the commodities as eggplant, lettuce, apples, and orange were disinfected and other products significantly decreased. The system is capable of inactivating about 6935.3 relative light units (RLU/cm2) of FC in an ideal situation

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Section: Means Of Feacal Coliform Bacteria (Rlu/cm 2 )mentioning

confidence: 99%

Assessment of the efficiency of ozone application for post-harvest microbial disinfection of some fruits and vegetables

Sideeq,

Mohammed

2024

JKAS

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“…Fruits with coatings are more palatable than uncoated fruits, according to sensory evaluation ( 86 ). Numerous research works ( 109 – 114 ) proved that edible coating is the effective technology for preservation of fruits and vegetables.…”

Section: Classification Of Edible Coatingsmentioning

confidence: 99%

A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications

et al. 2022

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Many studies have demonstrated the use of synthetic preservatives and chemical additives in food is causing poisoning, cancer, and other degenerative disorders. New solutions for food preservation with quality maintenance are currently emerging. As a result, public concern has grown, as they desire to eat healthier products that use natural preservatives and compounds rather than synthetic ones. Clove is a highly prized spice used as a food preservative and for a variety of therapeutic reasons. Clove essential oil and its principal active component, eugenol, indicate antibacterial and antifungal action, aromaticity, and safety as promising and valuable antiseptics in the food sector. Clove essential oil and eugenol are found to have strong inhibition effects on a variety of food-source bacteria, and the mechanisms are linked to lowering migration and adhesion, as well as blocking the creation of biofilm and various virulence factors. This review emphasizes the importance of CEO (clove essential oil) in the food industry and how it can be explored with edible coatings to deliver its functional properties in food preservation.

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“…The solubility of ozone in water is 1.5 mg L −1 at 30 °C and it has a half-life ranging from 20 to 30 min in distilled water at 20 °C. Moreover, ozone falls under the GRAS (Generally Recognized As Safe) category and is identified as a strong disinfectant and oxidizing agent to reduce water-soluble pesticides [ 14 , 21 ]. Thus, the application of ozonated water emerged as a promising technique for removing pesticide residues from vegetables and fruits [ 21 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, ozone falls under the GRAS (Generally Recognized As Safe) category and is identified as a strong disinfectant and oxidizing agent to reduce water-soluble pesticides [ 14 , 21 ]. Thus, the application of ozonated water emerged as a promising technique for removing pesticide residues from vegetables and fruits [ 21 , 22 , 23 ]. In order to remove pesticide residues from vegetables, Chen et al (2007) developed a novel domestic-scale machine that includes a closed cleaning chamber, an ozone generator, a water recirculation pump, and an oxidation-reduction potential (ORP) electrode [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Ozonation Technique for Pesticide Residue Removal in Okra and Green Chili Using GC-ECD and LC-MS/MS

Singh

Solanki

Bardhan

et al. 2022

Plants

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The indiscriminate use of pesticides in agricultural commodities has become a global health concern. Various household methods are employed to remove pesticide residues from agricultural commodities, e.g., water and ozone. Many ozone-based commercial pesticide removal machines are available in the market for the general public. The current study compares the pesticide removal efficiency of ozone-based washing of fruits and vegetables to simple tap water through commercially available machines and its health risk assessment to different age groups of consumers. The okra and green chili fruits were treated with acetamiprid and ethion as foliar application at the fruiting stage, using the recommended dose (RD) and double to the recommended dose (2RD), respectively. A modified QuEChERS-based pesticide extraction method was verified for its accuracy, precision, linearity, and sensitivity. The treated samples were washed with tap and ozonated water at different intervals, i.e., 3, 8, and 10 min using a commercial food purifier. Washing with ozonized water for 3 min recorded the maximum removal of acetamiprid and ethion from okra and chili fruits. Further, the risk quotient values (RQ) obtained were lower than one at both doses. Thus, washing vegetables with ozonized water for 3 min ensures vegetables are safer for general consumption without any health risk to Indian consumers.

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Role of Ozone in Post-Harvest Disinfection and Processing of Horticultural Crops: A Review

Cited by 28 publications

References 135 publications

Assessment of the efficiency of ozone application for post-harvest microbial disinfection of some fruits and vegetables

Assessment of the efficiency of ozone application for post-harvest microbial disinfection of some fruits and vegetables

A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications

Evaluation of Ozonation Technique for Pesticide Residue Removal in Okra and Green Chili Using GC-ECD and LC-MS/MS

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