Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh‐cut cabbage. Issue 1 (16th December 2020)

• Record Type: Journal Article
• Authors: Liu, Chenghui; Chen, Chen; Jiang, Aili; Zhang, Yanhui; Zhao, Qiqi; Hu, Wenzhong
• Is Part Of: Food science & nutrition. Volume 9:Issue 1(2021)
• Page Start: 52
• Page End: 61
• Publication Date: 2020-12-16
• Subjects: aqueous ozone -- cabbage -- disinfection -- pesticide residue -- produce quality; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1870
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: The influence of aqueous ozone (1.4 mg/L) treatment for 1, 5, and 10 min on the microbial growth and quality attributes of fresh‐cut cabbage during storage at 4°C for 12 days was evaluated. The pesticide residue removal effect of aqueous ozone treatment for 5 min was also determined. The results show that the growth rates of aerobic bacteria, coliforms, and yeasts were significantly inhibited ( p < .05) by aqueous ozone treatment during storage; treatment for 10 min showed the greatest inactivation of bacteria, coliforms, and molds. Aqueous ozone stimulated initial respiratory metabolism compared with that of the control. Aqueous ozone treatments reduced ethylene production and improved the overall quality of fresh‐cut cabbage. In addition, the effect of aqueous ozone treatment for 5 min on the removal of trichlorfon, chlorpyrifos, methomyl, dichlorvos, and omethoate from fresh‐cut cabbage was greater ( p < .05) than that of the control. These results indicate that aqueous ozone treatment for 5 min could be an economic and effective method to remove pesticide residues and enhance the storability of fresh‐cut cabbage. Abstract : Aqueous ozone treatment inhibited microbial counts on fresh‐cut cabbage. Aqueous ozone inhibited ethylene production and extended the shelf life of cabbage aqueous ozone treatment for 5 min is particularly suitable for fresh‐cut cabbage.