Effects of ozone-washing in a series of ozonation methods for inhibition of total microbial growth in some varieties of chili (Capsicum annuum L.)

Abstract

A series of ozonation processes in order to inhibit decomposition, caused by decomposing microorganisms, in some varieties of chili has been done. This study was conducted using four varieties of chili; i.e. Red Chili (RC), Curly Red Chili (CRC), Hot Chili Pepper (HCP), and Thai White Chile (TWC); treated and stored using ozonation techniques. Four steps in the series of ozonation method including dissolving ozone in water, washing the products with ozone solution, drying, and storing products in cold storage dedicated ozone. Each variety of chili was divided into two treatment groups, i.e. ozone-washed and not washed. All samples were stored in a cold storage with 15 gr/m3 ozone delivered per day. TPC testing was conducted to observe the number of microbes causing decomposition. The results showed that CRC is the most durable varieties which can stay fresh until day-71. The growth rate of microbes in ozone-washed CRC is 9,94×103 (CFU/g)/day for TPC and 0,22×103 (CFU/g)/day for YMC, compared to 1,36×105 (CFU/g)/day for TPC and 1,35×104 (CFU/g)/day for YMC in not washed product. These results showed that ozone-washed treatment can suppress the growth rate of microbes in chilies.