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Ozone water treatments for preserving quality of packaged, fresh-cut broccoli under refrigeration.

Author(s) : ZHUANG H., LEWIS L., MICHELANGELI C., HILDEBRAND D. F., PAYNE F. A., BASTIN S., BARTH M. M.

Summary

Broccoli florets were treated with ozonated-water (1 ppm) in a sealed container for 10 or 50 minutes, respectively, packaged in polymeric film, and stored under retail conditions (5 deg C) for 192 hours. Ozone treatment inhibited microbial growth without impact on quality over 4 days storage. However, after 1 week storage, ozone resulted in losses in surface greenness and vitamin C with no effect on microorganisms. 50 minutes ozone treatment could better control microorganisms compared to 10 minutes treatment without influence on other quality parameters of broccoli.

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Pages: 1996-6

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Details

  • Original title: Ozone water treatments for preserving quality of packaged, fresh-cut broccoli under refrigeration.
  • Record ID : 1997-1588
  • Languages: English
  • Source: New Developments in Refrigeration for Food Safety and Quality.
  • Publication date: 1996/10/02
  • Document available for consultation in the library of the IIR headquarters only.

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