Effects of ozonation, alkaline ionized water, and their combination on surface disinfection and shelf life extension of tomatoes

Abstract

The study aimed at the surface disinfection and shelf life extension of cherry tomatoes using ozone (1O 3 ; 17.2 g/m 3 ozone for 4 min and 2O 3 ; 17.2 g/m 3 ozone for 12 min), alkaline ionized water (1AEW; pH 10 for 20 min and 2AEW; pH 8.5 for 20 min), and their eight combinations. No significant difference was detected in L*, a*, b*, chroma, hue, and browning index; and titratable acidity, chroma, hue, total antioxidant capacity, and total phenolic and lycopene contents. All the treatments significantly reduced total aerobic mesophilic bacteria, mold and yeast counts and inoculated Salmonella enteritidis, Listeria monocytogenes, and Botrytis cinerea. 1AEW + 2O 3 led to a shelf life of 7 weeks, whereas the other treatments and control groups had a shelf life of 5 and 3 weeks, respectively. The joint optimization pointed to 2O 3 + 1AEW, 2O 3 + 2AEW, and 2AEW + 1O 3 as the optimal treatments. Practical applications The fungal and bacterial growths on the tomato surfaces shorten their shelf life. The extension of their shelf life with no adverse effects on their physical, chemical, and bioactive properties with proper disinfection technologies is of great importance.

Synergistic effect of electrolyzed water generated by sodium chloride combined with dimethyl dicarbonate for inactivation of Listeria monocytogenes on lettuce

“…Nevertheless, the values for these parameters slowly decreased during storage, and no significant differences were observed as compared with untreated lettuce. Similarly, the physicochemical indictors and overall acceptability data for tomato, 48 cabbage 49 and broccoli sprouts 50 were almost unaffected after treatment with EW or DMDC. In summary, the combined treatment of SEW and DMDC achieved efficient reductions of L. monocytogenes , without adversely affecting the organoleptic qualities of lettuce.…”