The effects of ozonated water on the microbial counts and the shelf life attributes of fresh-cut spinach
Michalis Papachristodoulou
Department of Horticulture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Search for more papers by this authorCorresponding Author
Athanasios Koukounaras
Department of Horticulture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Correspondence Athanasios Koukounaras, Department of Horticulture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece. Email: [email protected]Search for more papers by this authorAnastasios S. Siomos
Department of Horticulture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Search for more papers by this authorAglaia Liakou
Department of Horticulture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Search for more papers by this authorDimitrios Gerasopoulos
Department of Horticulture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Search for more papers by this authorMichalis Papachristodoulou
Department of Horticulture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Search for more papers by this authorCorresponding Author
Athanasios Koukounaras
Department of Horticulture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Correspondence Athanasios Koukounaras, Department of Horticulture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece. Email: [email protected]Search for more papers by this authorAnastasios S. Siomos
Department of Horticulture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Search for more papers by this authorAglaia Liakou
Department of Horticulture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Search for more papers by this authorDimitrios Gerasopoulos
Department of Horticulture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Search for more papers by this authorFunding information: European Union (European Social Fund-ESF) and Greek National Funds (through the Operational Program “Education and Lifelong Learning” of the National Strategic Reference Framework [NSRF], Research Funding Program: THALES)
Abstract
Fresh-cut vegetables became more and more popular due to healthy eating habits, with main problem safety of the product because of microbial spoilage as well as visual and nutritional quality changes. Ozone may act as a sanitizer; however, due to its strong oxidant activity care is needed, as in some cases, that is, if the dose being used is too high, the quality of the produce may be reduced. In this study, ozonated water at various concentrations and dipping times (0, 0.4, 0.8, or 1.2 mg/L for 0, 1, 15, or 30 s) were tested. Results revealed that application of ozonated water (0.8 mg/L for 30 s) before packaging reduced yellowing and maintained compositional characteristics of the fresh-cut spinach leaves, ensuring a shelf-life extension of 3 days. Moreover, a positive effect on microbial population control was recorded during the first 5 days of storage.
Practical applications
The use of chlorine or other chemicals in fresh-cut industry is decreasing while alternatives treatments are proposed. Ozone even had remarkable antimicrobial action however because of its oxidation action could be negative for the horticultural products. This work investigated the efficiency of ozone treatment (concentration and dipping time) to control yellowing of fresh-cut spinach as well as the effect on microbial counts and leaves composition. The information obtained from this study provide the chance to extend the postharvest life of a highly perishable product with an alternative to chemical treatment that could be easily applied in processing line.
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