Abstract
The effects of ozone treatment on fresh strawberry and shredded lettuce food quality were tested by varying applied ozone concentration, contact time, pH and temperature to assess ozone a potential food sanitizer. The produce quality was assessed by comparing the changes in texture firmness, browning and decolorization, oxygen consumption and carbon dioxide respiration after the post-treatment storage from 0 to 21 days. The effectiveness of ozonation on natural microfloras including mesophiles, psychotrophes, yeasts and molds, was also evaluated for the improvement in produce shelf-life. As compared to chlorine treatments, ozone treatments slightly increased the lettuce browning but substantially retarded its respiration rates and firmness deterioration even after 21 days of storage. For strawberry, no significant difference in food quality was observed between ozone and chlorine treatments. Finally, ozone treatments at the doses below 10 mg/L were found not effective in killing natural microfloras grown on the produce surfaces.
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Claims 5
Claim · model-written summary
Ozone slightly increased lettuce browning relative to chlorine.
- Taxon
- lettuce
Lactuca sativae0 - Treatment
- ozone treatmentse0
- Outcome
- lettuce browninge0
- Direction
- increasede0
- Comparator
- chlorine treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As compared to chlorine treatments, ozone treatments slightly increased the lettuce browning”
t0“Fresh Agricultural Produce Quality”
Claim · model-written summary
Ozone substantially slowed lettuce respiration relative to chlorine.
- Taxon
- lettuceLactuca sativae0
- Treatment
- ozone treatmentse0
- Outcome
- respiration ratese0
- Direction
- retardede0
- Qualifier
- even after 21 days of storagee0
- Comparator
- chlorine treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As compared to chlorine treatments, ozone treatments slightly increased the lettuce browning but substantially retarded its respiration rates and firmness deterioration even after 21 days of storage.”
t0“Fresh Agricultural Produce Quality”
Claim · model-written summary
Ozone substantially slowed lettuce firmness deterioration relative to chlorine.
- Taxon
- lettuceLactuca sativae0
- Treatment
- ozone treatmentse0
- Outcome
- firmness deterioratione0
- Direction
- retardede0
- Comparator
- chlorine treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As compared to chlorine treatments, ozone treatments slightly increased the lettuce browning but substantially retarded its respiration rates and firmness deterioration even after 21 days of storage.”
t0“Fresh Agricultural Produce Quality”
Claim · model-written summary
Strawberry quality did not significantly differ between ozone and chlorine treatments.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- ozonee0
- Outcome
- food qualitye0
- Direction
- no significant differencee0
- Comparator
- chlorine treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“For strawberry, no significant difference in food quality was observed between ozone and chlorine treatments.”
Claim · model-written summary
Ozone below 10 mg/L was ineffective against natural microflora on produce.
- Taxon
- fresh strawberry and shredded lettucee1
- Treatment
- ozone treatments at the doses below 10 mg/Le0
- Outcome
- natural microfloras grown on the produce surfacese0
- Direction
- not effectivee0
Not reportedComparator
Verbatim
e0“ozone treatments at the doses below 10 mg/L were found not effective in killing natural microfloras grown on the produce surfaces.”
e1“fresh strawberry and shredded lettuce”
The same questions in other papers
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See all 6 papers →ozone · quality: general · Fragaria x ananassa (strawberry)Positive and negative results
1 paper in the same direction as this paper · 5 reporting no difference from an alternative
- positive
- positive
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See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.