Abstract
The optimization of ozone treatment for fresh-cut green leaf lettuce was studied to determine the effects of ozone concentration (0.5–4.5 ppm) and exposure time (0.5–3.5 min) on Listeria monocytogenes counts and the overall visual quality of lettuce. Prior to the optimization study, the effect of temperature on the efficacy of ozone treatment was evaluated in the range of 10–26 °C. No significant effect of temperature on the efficacy of ozone treatment was observed. The quality and safety of lettuce samples treated at the determined optimum ozonation condition (2 ppm) were compared with the chlorinated water (100 ppm), organic acid (0.25 g/100 g citric acid plus 0.50 g/100 g ascorbic acid), and water treatments applied at 10 °C for 2 min. Samples were stored at 4 °C for 12 days. Analysis include aerobic mesophilic count, Enterobactericeae, psychrotrophic bacteria, vitamin C, β-carotene, and sensory quality. Ozone treatment was found to be better than the chlorine and organic acid treatments in maintaining the sensory quality.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
