Quality of tomato slices disinfected with ozonated water
Author
dc.contributor.author
Aguayo, Encarna
Author
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Escalona Contreras, Víctor
es_CL
Author
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Silveira, Ana Cecilia
es_CL
Author
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Artés, Francisco
es_CL
Admission date
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2014-12-19T02:48:47Z
Available date
dc.date.available
2014-12-19T02:48:47Z
Publication date
dc.date.issued
2014
Cita de ítem
dc.identifier.citation
Food Science and Technology International 20(3): 227–235 (2014)
en_US
Identifier
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DOI: 10.1177/1082013213482846
Identifier
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https://repositorio.uchile.cl/handle/2250/120254
General note
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Artículo de publicación ISI
en_US
Abstract
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Fresh-cut industry needs novel disinfectant to replace the use of chlorine. Ozone is one of the most powerful
oxidizing agents and is applied in gaseous or aqueous form for sanitation purposes. However, the strong
oxidative effect could affect the nutritional and sensorial quality, in particular, when time of washing is
extended. For that reason, the overall impact of ozonated water (0.4 mg/L) dipping applied during 1, 3 and
5 min compared to control washed in water during 5 min was studied in tomato slices stored during 14 days at
5 C. According to the results, ozonated water treatment of 3 min achieved the best firmness retention, microbial
quality (mesophilic, psychrotrophic and yeas load) and reduced the consumption of fructose and glucose.
The use of ozonated water did not affect the total acidity, pH, total solid soluble, organic acid as
ascorbic, fumaric or succinic acid and the sensorial parameters, which were only affected by storage time.
However, the poor appearance, aroma and overall quality obtained in all treatments prevented shelf life of
14 days and the quality at acceptable levels was established in 10 days at 5 C. It is recommended to wash
tomato slices with 0.4 mg/L ozonated water for 3 min only. Extending treatment duration did not improve the
microbiological quality, possibly due to the extra time permitting the ozone to react with other components of
the fruit tissue, undermining the antimicrobial benefits.
en_US
Patrocinador
dc.description.sponsorship
The authors are grateful to the Spanish Ministry for
Education and Science (project AGL 2007-63861/ALI) for
financial support.