Open AccessEffects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh‐cut cabbage
Author(s) -
Liu Chenghui,
Chen Chen,
Jiang Aili,
Zhang Yanhui,
Zhao Qiqi,
Hu Wenzhong
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1870
Subject(s) - ozone , chemistry , aqueous solution , pesticide , methomyl , bacterial growth , food science , omethoate , dichlorvos , aerobic bacteria , pesticide residue , horticulture , bacteria , agronomy , biology , organic chemistry , genetics
The influence of aqueous ozone (1.4 mg/L) treatment for 1, 5, and 10 min on the microbial growth and quality attributes of fresh‐cut cabbage during storage at 4°C for 12 days was evaluated. The pesticide residue removal effect of aqueous ozone treatment for 5 min was also determined. The results show that the growth rates of aerobic bacteria, coliforms, and yeasts were significantly inhibited ( p < .05) by aqueous ozone treatment during storage; treatment for 10 min showed the greatest inactivation of bacteria, coliforms, and molds. Aqueous ozone stimulated initial respiratory metabolism compared with that of the control. Aqueous ozone treatments reduced ethylene production and improved the overall quality of fresh‐cut cabbage. In addition, the effect of aqueous ozone treatment for 5 min on the removal of trichlorfon, chlorpyrifos, methomyl, dichlorvos, and omethoate from fresh‐cut cabbage was greater ( p < .05) than that of the control. These results indicate that aqueous ozone treatment for 5 min could be an economic and effective method to remove pesticide residues and enhance the storability of fresh‐cut cabbage.