Potential of Ozonated Water at Different Temperatures to Improve Safety and Shelf-Life of Fresh Cut Lettuce
Articles > Article · 2017
Authors: İlkin ŞENGÜN, Perihan Kendirci
Ozone: Science & Engineering, Journal Indexed in SCI Expanded, International, WoS, 2017, vol 40, pp 216-227
DOI: 10.1080/01919512.2017.1416284
Summary
The present study was carried out to determine the effect of ozonated water (2 mg L−1) at different temperatures (4 °C and 15 °C) on the microbiological, color and sensory properties of lettuce. Cold ozone treatment (4 °C) significantly reduced the natural background microflora of lettuce. Salmonella Typhimurium and Escherichia coli inoculated on lettuce samples were insignificantly influenced by the temperature of water. During storage period at +4 °C for 14 days, the highest quality was observed from the samples treated with cold ozonated water. Ozone treatments did not affect the color properties and sensory quality of lettuce samples.