Application of ozone in fresh-cut iceberg lettuce refrigeration
Recently, technological innovations have been geared to supporting environmental sustainability, also in the fruit and vegetable industry. The application of ozone in the cold storage of fruits and vegetables is a sustainable technology used to improve product quality and its antimicrobial effect, s...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Firenze University Press
2015-09-01
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| Series: | Advances in Horticultural Science |
| Subjects: | |
| Online Access: | https://oaj.fupress.net/index.php/ahs/article/view/3020 |
| _version_ | 1818163244158681088 |
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| author | Fernanda Galgano M.C. Caruso N. Condelli S Stassano F. Favati |
| author_facet | Fernanda Galgano M.C. Caruso N. Condelli S Stassano F. Favati |
| author_sort | Fernanda Galgano |
| collection | DOAJ |
| description | Recently, technological innovations have been geared to supporting environmental sustainability, also in the fruit and vegetable industry. The application of ozone in the cold storage of fruits and vegetables is a sustainable technology used to improve product quality and its antimicrobial effect, simple use, and characteristic of not leaving any residue, makes this treatment suitable for many applications in this field. The aim of this work was to evaluate the effect of refrigeration at 4°C, associated with ozonization treatment at a concentration of 0.2 ppm on the shelf life of fresh-cut lettuce, compared to a lettuce control stored only at 4°C. Lettuce quality throughout the storage period (7 days) was determined by means of color and microbiological indexes, such as total bacterial count, total coliforms, Escherichia coli, Pseudomonadaceae, yeasts and molds. The lettuce used in the experiment was found to have a low microbiological load. Microbiological results obtained at different storage times have shown that the use of ozone is effective in containing microbial growth during chilling storage of the raw material compared to the refrigerated control. In particular, the positive effects of ozonation were appreciable after the third day of storage. Furthermore, the ozone treatment did not affect the color of the product. |
| first_indexed | 2024-12-11T16:46:28Z |
| format | Article |
| id | doaj.art-bae0e0817850488d829fbe6be2c02a41 |
| institution | Directory Open Access Journal |
| issn | 0394-6169 1592-1573 |
| language | English |
| last_indexed | 2024-12-11T16:46:28Z |
| publishDate | 2015-09-01 |
| publisher | Firenze University Press |
| record_format | Article |
| series | Advances in Horticultural Science |
| spelling | doaj.art-bae0e0817850488d829fbe6be2c02a412022-12-22T00:58:12ZengFirenze University PressAdvances in Horticultural Science0394-61691592-15732015-09-01292-310.13128/ahs-22682Application of ozone in fresh-cut iceberg lettuce refrigerationFernanda Galgano0M.C. Caruso1N. Condelli2S Stassano3F. Favati4Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali - Università Basilicata, Viale d'Ateneo Lucano, 10, 85100 PotenzaScuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali - Università Basilicata, Viale d'Ateneo Lucano, 10, 85100 PotenzaScuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali - Università Basilicata, Viale d'Ateneo Lucano, 10, 85100 PotenzaScuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali - Università Basilicata, Viale d'Ateneo Lucano, 10, 85100 PotenzaDipartimento di Biotecnologie, Università degli studi di Verona, Strada Le Grazie, 15, 37134 VeronaRecently, technological innovations have been geared to supporting environmental sustainability, also in the fruit and vegetable industry. The application of ozone in the cold storage of fruits and vegetables is a sustainable technology used to improve product quality and its antimicrobial effect, simple use, and characteristic of not leaving any residue, makes this treatment suitable for many applications in this field. The aim of this work was to evaluate the effect of refrigeration at 4°C, associated with ozonization treatment at a concentration of 0.2 ppm on the shelf life of fresh-cut lettuce, compared to a lettuce control stored only at 4°C. Lettuce quality throughout the storage period (7 days) was determined by means of color and microbiological indexes, such as total bacterial count, total coliforms, Escherichia coli, Pseudomonadaceae, yeasts and molds. The lettuce used in the experiment was found to have a low microbiological load. Microbiological results obtained at different storage times have shown that the use of ozone is effective in containing microbial growth during chilling storage of the raw material compared to the refrigerated control. In particular, the positive effects of ozonation were appreciable after the third day of storage. Furthermore, the ozone treatment did not affect the color of the product.https://oaj.fupress.net/index.php/ahs/article/view/3020environmental sustainabilityfresh-cut vegetablesfresh vegetable qualityminimally fresh processed leaf vegetables |
| spellingShingle | Fernanda Galgano M.C. Caruso N. Condelli S Stassano F. Favati Application of ozone in fresh-cut iceberg lettuce refrigeration Advances in Horticultural Science environmental sustainability fresh-cut vegetables fresh vegetable quality minimally fresh processed leaf vegetables |
| title | Application of ozone in fresh-cut iceberg lettuce refrigeration |
| title_full | Application of ozone in fresh-cut iceberg lettuce refrigeration |
| title_fullStr | Application of ozone in fresh-cut iceberg lettuce refrigeration |
| title_full_unstemmed | Application of ozone in fresh-cut iceberg lettuce refrigeration |
| title_short | Application of ozone in fresh-cut iceberg lettuce refrigeration |
| title_sort | application of ozone in fresh cut iceberg lettuce refrigeration |
| topic | environmental sustainability fresh-cut vegetables fresh vegetable quality minimally fresh processed leaf vegetables |
| url | https://oaj.fupress.net/index.php/ahs/article/view/3020 |
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