Abstract
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 . 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 . 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.
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Claims 10
Claim · model-written summary
Ozonated water treatment of 3 min gave the best firmness retention in tomato slices compared with control washing.
- Taxon
- tomato
Solanum lycopersicume0 - Treatment
- ozonated water treatment of 3 mine2
- Outcome
- firmness retentione2
- Direction
- beste2
- Comparator
- control washed in water during 5 mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e2“ozonated water treatment of 3 min achieved the best firmness retention”
Claim · model-written summary
Ozonated water treatment of 3 min gave the best microbial quality in tomato slices compared with control washing.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- ozonated water treatment of 3 mine2
- Outcome
- microbial qualitye3
- Direction
- beste3
- Qualifier
- mesophilic, psychrotrophic and yeas loade3
- Comparator
- control washed in water during 5 mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e2“ozonated water treatment of 3 min achieved the best firmness retention”
e3“the best firmness retention, microbial quality (mesophilic, psychrotrophic and yeas load)”
Claim · model-written summary
Ozonated water treatment of 3 min reduced the consumption of fructose and glucose in tomato slices.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- ozonated water treatment of 3 mine2
- Outcome
- consumption of fructose and glucosee4
- Direction
- reducede4
- Comparator
- control washed in water during 5 mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e2“ozonated water treatment of 3 min achieved the best firmness retention”
e4“reduced the consumption of fructose and glucose”
Claim · model-written summary
Ozonated water did not affect total acidity, pH or total soluble solids of tomato slices.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- The use of ozonated watere5
- Outcome
- total acidity, pH, total solid solublee5
- Direction
- did not affecte5
- Comparator
- control washed in water during 5 mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e5“The use of ozonated water did not affect the total acidity, pH, total solid soluble”
Claim · model-written summary
Ozonated water did not affect organic acids or sensorial parameters of tomato slices.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- The use of ozonated watere5
- Outcome
- organic acid as ascorbic, fumaric or succinic acid and the sensorial parameterse6
- Direction
- did not affecte5
- Comparator
- control washed in water during 5 mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e5“The use of ozonated water did not affect the total acidity, pH, total solid soluble”
e6“organic acid as ascorbic, fumaric or succinic acid and the sensorial parameters”
Claim · model-written summary
Sensorial parameters of tomato slices were affected only by storage time.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- storage timee7
- Outcome
- the sensorial parameterse6
- Direction
- affectede7
- Qualifier
- only affected by storage timee7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e6“organic acid as ascorbic, fumaric or succinic acid and the sensorial parameters”
e7“which were only affected by storage time”
Claim · model-written summary
Quality at acceptable levels was established in 10 days of storage for tomato slices.
- Taxon
- tomatoSolanum lycopersicume0
- Outcome
- quality at acceptable levelse1
- Value
- 10 dayse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e1“the quality at acceptable levels was established in 10 days”
Claim · model-written summary
Poor appearance, aroma and overall quality prevented a 14-day shelf life of tomato slices.
- Taxon
- tomatoSolanum lycopersicume0
- Outcome
- shelf life of 14 dayse1
- Qualifier
- the poor appearance, aroma and overall quality obtained in all treatmentse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e1“the poor appearance, aroma and overall quality obtained in all treatments prevented shelf life of 14 days”
Claim · model-written summary
Tomato slices should be washed with 0.4 mg/L ozonated water for 3 min only.
- Taxon
- tomatoSolanum lycopersicume1
- Outcome
- wash tomato slices with 0.4 mg/L ozonated water for 3 min onlye1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“It is recommended to wash tomato slices with 0.4 mg/L ozonated water for 3 min only”
Claim · model-written summary
Extending the treatment duration did not improve the microbiological quality of tomato slices.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- Extending treatment duratione1
- Outcome
- microbiological qualitye1
- Direction
- did not improvee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e1“Extending treatment duration did not improve the microbiological quality”
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