Abstract
Little information exists on how wash operations affect water quality, or the efficacy of sanitizers on vegetable quality and microbial reduction in fresh-cut carrot shreds. This study evaluated the efficacy of chlorine and ozone in reducing microbial loads and maintaining vegetable quality of carrot shreds. Fresh-cut carrot shreds were teated with various chlorine and ozone concentrations for differing times. The samples were then centrifuged to remove excess water, packaged in film, and stored at . The result indicated that varying the ozonated water wash time affected microbial growth the development of unpleasant odors, color, and the overall quality of carrot shreds. Ozonated water washing for 20 min maintained vegetable quality by inhibiting unpleasant odors, the development of whiteness, and by reducing microbial populations. A single chlorine water wash was effective and resulted in better vegetable quality when compared with two washes. Samples washed for 20 min in ozonated water, however, had better vegetable quality and smaller microbial counts compared to samples washed once in chlorine water A 20 min ozonated water wash is an attractive method for the maintenance of vegetable quality and shelf-life in fresh-cut carrot shreds.
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Claims 7
Claim · model-written summary
A 20-minute ozonated water wash maintained the vegetable quality of carrot shreds.
- Taxon
- carrot
Daucus carotat0 - Treatment
- Ozonated water washing for 20 mine1
- Outcome
- vegetable qualitye1
- Direction
- maintainede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of Ozonated Water and Chlorine Water Wash on the Quality and Microbial De-contamination of Fresh-cut Carrot Shreds”
e1“Ozonated water washing for 20 min maintained vegetable quality by inhibiting unpleasant odors, the development of whiteness, and by reducing microbial populations”
Claim · model-written summary
A 20-minute ozonated water wash inhibited unpleasant odors and the development of whiteness in carrot shreds.
- Taxon
- carrotDaucus carotat0
- Treatment
- Ozonated water washing for 20 mine1
- Outcome
- unpleasant odors, the development of whitenesse1
- Direction
- inhibitinge1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of Ozonated Water and Chlorine Water Wash on the Quality and Microbial De-contamination of Fresh-cut Carrot Shreds”
e1“Ozonated water washing for 20 min maintained vegetable quality by inhibiting unpleasant odors, the development of whiteness, and by reducing microbial populations”
Claim · model-written summary
A 20-minute ozonated water wash reduced microbial populations on carrot shreds.
- Taxon
- carrotDaucus carotat0
- Treatment
- Ozonated water washing for 20 mine1
- Outcome
- microbial populationse1
- Direction
- reducinge1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of Ozonated Water and Chlorine Water Wash on the Quality and Microbial De-contamination of Fresh-cut Carrot Shreds”
e1“Ozonated water washing for 20 min maintained vegetable quality by inhibiting unpleasant odors, the development of whiteness, and by reducing microbial populations”
Claim · model-written summary
A 20-minute ozonated water wash gave better vegetable quality of carrot shreds than a single chlorine water wash.
- Taxon
- carrotDaucus carotat0
- Treatment
- Samples washed for 20 min in ozonated watere3
- Outcome
- vegetable qualitye3
- Direction
- bettere3
- Comparator
- samples washed once in chlorine watere3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of Ozonated Water and Chlorine Water Wash on the Quality and Microbial De-contamination of Fresh-cut Carrot Shreds”
e3“Samples washed for 20 min in ozonated water, however, had better vegetable quality and smaller microbial counts compared to samples washed once in chlorine water”
Claim · model-written summary
A 20-minute ozonated water wash gave smaller microbial counts on carrot shreds than a single chlorine water wash.
- Taxon
- carrotDaucus carotat0
- Treatment
- Samples washed for 20 min in ozonated watere3
- Outcome
- microbial countse3
- Direction
- smallere3
- Comparator
- samples washed once in chlorine watere3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of Ozonated Water and Chlorine Water Wash on the Quality and Microbial De-contamination of Fresh-cut Carrot Shreds”
e3“Samples washed for 20 min in ozonated water, however, had better vegetable quality and smaller microbial counts compared to samples washed once in chlorine water”
Claim · model-written summary
A single chlorine water wash gave better vegetable quality of carrot shreds than two washes.
- Taxon
- carrotDaucus carotat0
- Treatment
- A single chlorine water washe2
- Outcome
- vegetable qualitye2
- Direction
- bettere2
- Comparator
- two washese2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of Ozonated Water and Chlorine Water Wash on the Quality and Microbial De-contamination of Fresh-cut Carrot Shreds”
e2“A single chlorine water wash was effective and resulted in better vegetable quality when compared with two washes”
Claim · model-written summary
A 20-minute ozonated water wash is an attractive method for maintaining vegetable quality and shelf-life of fresh-cut carrot shreds.
- Taxon
- carrotDaucus carotat0
- Outcome
- maintenance of vegetable quality and shelf-lifee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of Ozonated Water and Chlorine Water Wash on the Quality and Microbial De-contamination of Fresh-cut Carrot Shreds”
e4“A 20 min ozonated water wash is an attractive method for the maintenance of vegetable quality and shelf-life in fresh-cut carrot shreds”
The same questions in other papers
dichlorine · quality: general · Daucus carota (carrot)Results agree
1 paper in the same direction as this paper
- positive
processing · quality: general · Daucus carota (carrot)Positive and negative results
4 papers in the same direction as this paper · 2 in the opposite direction
- negative
- no effect
- positive
3 papers more in this group
See all 7 papers →processing · growth · Daucus carota (carrot)Positive and negative results
7 papers in the same direction as this paper · 5 in the opposite direction
- no effect
- negative
- negative
9 papers more in this group
See all 13 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.