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• W2214402021 abstract "The effects of immersion methods and concentrations of ozonated water on natural microbial contamination as well as the quality and sensory attributes of fresh-cut broccoli were studied. The first group of fresh-cut broccoli was immersed in air-ozonated water (containing 0.56 ppm ozone [O 3 ]) for 5 min and remained immersed in this water for 5 min (i.e., low O 3 concentration and long contact time; LL). The second group of fresh-cut broccoli was immersed in O 2 gasozonated water (containing 1.60 ppm O 3 ) for 5 min and remained immersed in this water for 3 min (i.e., high O 3 concentration and short-contact time; HS). Fresh-cut broccoli treated with tap water served as the control. All samples were stored at 4°C for 6 days. The results revealed that washing fresh-cut broccoli with ozonated water (LL and HS) and tap water (control) reduced the amount of microbes compared with the initial microbial loads of unwashed freshcut broccoli. HS was the most effective treatment with regard to reducing aerobic bacteria, coliforms, and yeasts and molds throughout storage to ranges of 1.41-2.61, 0.55-1.75, and 1.461.71 log CFU.g -1 FW, respectively. Furthermore, this treatment did not have negative effects on color (lightness, a * , b * , and hue angle values), chlorophyll content, or sensory attributes (overall visual quality, visible color, and odor). The LL treatment reduced the microbial counts in freshcut broccoli on the first day after the treatment; however, the quality and sensory attributes of the LL-treated broccoli were significantly decreased compared with the control. The results indicate that treating fresh-cut broccoli with water ozonated with a high concentration of O 3 (1.60 ppm) for 5 min followed by immersion in the same water for 3 min reduces natural microbial contamination without any negative effects on the quality or sensory attributes of the broccoli." @default.
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• W2214402021 date "2014-01-01" @default.
• W2214402021 modified "2023-09-23" @default.
• W2214402021 title "The effects of immersion methods and concentration of ozonated water on the microbial counts and the quality and sensory attributes of fresh-cut broccoli" @default.
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