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Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review by Sarron, Elodie (author);Gadonna-Widehem, Pascale (author);Aussenac, Thierry (author) is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review about?

Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were explained as well as recent regulatory developments in the food industry. By then selecting three vegetables, we show that ozone avoids and controls biological growth on vegetables, keeping their attractive appearance and sensorial qualities, assuring nutritional characteristics’ retention and maintaining and increasing the shelf-life. In liquid solution, ozone can be used to disinfect processing water and vegetables, and in gaseous form, ozone helps to sanitize and preserve vegetables during storage. The multifunctionality of ozone makes it a promising food processing agent. However, if ozone is improperly used, it causes some deleterious effects on products, such as losses in their sensory quality. For an effective and a safe use of ozone, specific treatment conditions should be determined for all kinds of vegetables. In a last step, we propose highlighting the different essential characteri

Who reads Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review?

Author

Sarron, Elodie (author);Gadonna-Widehem, Pascale (author);Aussenac, Thierry (author)

Publisher

MDPI AG

Published

2021

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)