Effects of Ozonated Water on Microbial Growth, Quality Retention and Pesticide Residue Removal of Fresh-cut Onions. (2nd September 2020)

• Record Type: Journal Article
• Authors: Chen, Chen; Liu, Chenghui; Jiang, Aili; Zhao, Qiqi; Liu, Sisi; Hu, Wenzhong
• Is Part Of: Ozone: science and engineering. Volume 42:Number 5(2020)
• Page Start: 399
• Page End: 407
• Publication Date: 2020-09-02
• Subjects: Fresh-cut onion -- ozonated water -- microbial growth -- quality retention -- pesticide residue; Ozone -- Periodicals; 665.89
• DOI: 10.1080/01919512.2019.1680527
• Languages: English
• ISSNs: 0191-9512

Abstract

ABSTRACT: The native microflora survival and quality retention of fresh-cut onions treated by ozonated water (OW) with ozone concentration of 1.4 mg L −1, for 1, 3, and 5 min during storage at 4°C for 14 days were investigated. The pesticide residue removal effect of OW treatment for 5 min was also determined. The results show that all OW treatments significantly inhibited the growth of aerobic bacteria, coliforms, and yeasts during storage, with the OW treatment for 5 min allowing the lowest growth rates. OW treatment for 1 min significantly reduced the weight loss of fresh-cut onions during a longer storage time (8–14 d). All OW treatments reduced the respiration rate and the softening of fresh-cut onions, exhibiting better overall quality retention than the control samples. In addition, OW treatment for 5 min significantly reduced the residual levels of five tested pesticides (dimethyl dichlorovinyl phosphate, cypermethrin, chlorpyrifos, methomyl, and omethoate) compared with water treatment. These results indicate that treatment with OW is a promising strategy to control the microbial growth, preserve the quality and reduce pesticide residual of fresh-cut onions. Abbreviations: OW: ozonated water; PCA: plate count agar; VRBA: violet red bile agar; PDA: potato dextrose agar; DDVP: dimethyl dichlorovinyl phosphate