Abstract
ABSTRACT The mechanism behind the sterilization effects of ozone in combination with sodium metasilicate (SM) is still unknown. Therefore, the effects of treatments of fresh-cut cabbage with aqueous ozone combined with SM on microbial growth, and produce quality were evaluated in detail during storage. The results indicated that treating the cabbage with 2 ppm aqueous ozone combined with 0.4% SM for 2 min achieved acceptable microbial quality, and reduced E. coli O157:H7 counts by 3.33 logs compared with the control samples after 12 d of storage. This combination treatment had no negative effects on sensory characteristics (appearance and off-odor), color, and the contents of vitamin C, total phenols and carotenoids. The combined ozone-SM treatment was more effective than individual treatments in controlling the pathogens and native microorganisms on fresh produce and could extend the storage up to 12 d. This hurdle treatment may be used as a processing intervention to control microorganism.
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