The Application of Environmentally Friendly Preventive Measures Technologies to Preserve Fresh Vegetables

Abstract

Plants are constantly in contact with the soil and other natural environment. That`s why on plants surface and in its tissues we can always find origins of microorganisms, which, under favorable conditions, multiply rapidly undermining the quality and security of harvested products. This fact poses a danger to human and livestock health.Stored vegetables are cleaned, sorted, washed and dried before supplying to trade networks. In order to reduce mycological contamination on washable vegetables surface, it is appropriate to use ozone, which acts as a disinfectant and extends the safe storage period. Rinsing carrots with ozonated water (concentration of ozone – 1.5 mg L-1) for 5 minutes during preparation for a market and then storing them under favourable conditions it is possible to maintain their quality for longer period of time than washing them with tap water. Moreover, chemicals as chlorine or similar are not used; these usually get back into the sewage systems or environment. Moreover, chemicals such as chlorine or similar which usually get back into the sewage system or environment are not used. Rinsing of the samples with ozonated water had minimal influence on variation of weight