Effect of Ozone assisted hydro cooling system on cooling characteristics, microbial inactivation, and quality of fresh produce (amla and tomato)

被引：1

作者：

Tomar, Mahipal Singh ^{[1
]}

Pradhan, Rama Chandra ^{[1
]}

机构：

[1] Natl Inst Technol, Dept Food Proc Engn, Rourkela 769008, Odisha, India

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2024年 / 218卷

关键词：

Pre-cooling; Disinfection; Aqueous ozone; Preservation; Quality; POSTHARVEST; BLUEBERRIES; FRUIT;

D O I：

10.1016/j.postharvbio.2024.113179

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The ozone assisted hydro cooling (OAHC) process is introduced for simultaneous disinfection and pre-cooling of fresh produce. This study was conducted to examine the effect of different ozone concentrations (0.3, 0.7, and 1.5 ppm) on hydrocooling process and postharvest qualities of amla and tomato. The investigation included postharvest qualities characteristics assessment between OAHC and cold room cooling. It was observed that the integration of ozone into hydrocooled water did not negatively impact cooling kinetics, while an ozone concentration of 1.5 ppm reduced E. coli count by 2.4 and 3.1 log cycles from tomato and amla, respectively. SEM analysis revealed no significant changes in amla and tomato pericarp microstructure during the OAHC process. In addition, OAHC-treated amla and tomato demonstrated lower weight loss, ascorbic acid, and higher phenolic compounds. The study outcomes concluded that OAHC technology did not adversely affect the cooling process and quality characteristics during the hydrocooling process and preserved the quality of fresh produce during storage.

引用

页数：11