Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/61882
Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Energetika ir termoinžinerija / Energetics and thermal engineering (T006)
Author(s): Paulikienė, Simona;Raila, Algirdas;Žvirdauskienė, Renata;Zvicevičius, Egidijus
Title: Application of an environmentally friendly preventive measure for the preservation of fresh vegetables
Is part of: Journal of food science and technology. New Delhi : Springer India, 2019, vol. 56, iss. 4
Extent: p. 2147–2157
Date: 2019
Keywords: Ozone;Ozonated water;Vegetables;Carrot;Mould populations
Abstract: Vegetables are an important source of vitamins and minerals and are one of the most perishable products. Fresh vegetables need to be cleaned, sorted, washed and dried before entering distribution and trading systems. The quality of the product and the effect of the environment during preparation are very important. One method of stabilizing vegetable quality is the application of ozone, which is a strong disinfectant used to inactivate microorganisms. Ozone, when in contact with a product surface, does not leave any harmful by-products. This research aims to optimize carrot treatment with ozonated water and evaluate its effect and efficiency on the storage of products. A constant concentration of 1.53 ± 0.09 mg L−1 ozone in water was used, and processing times of 5, 10, 15 and 20 min were applied. The carrots’ weight and changes to the mould population on the carrots’ surface during storage were observed after treatment with ozonated water. A decrease in mycological contamination on washable vegetable surfaces occurred within the first 5 min, and longer processing times (more than 5 min) did not influence the efficacy of the treatment. Thus, using ozonated water at an ozone concentration of 1.53 ± 0.09 mg L−1 reduced the mould population by up to 99.99% and could also prolong carrot storage duration up to 1.7 times. Treatment of carrots with ozonated water had minimal impact on the carrots’ weight
Internet: https://doi.org/10.1007/s13197-019-03696-8
Affiliation(s): Kauno technologijos universitetas
Lietuvos agrarinių ir miškų mokslų centro Žemdirbystės institutas
Proj. Nr. CPB-20-1 (K. Venslauskas)
Vytauto Didžiojo universitetas
Žemės ūkio akademija
Žemės ūkio inžinerijos fakultetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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