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• W3184991606 endingPage "112183" @default.
• W3184991606 startingPage "112183" @default.
• W3184991606 abstract "Fruits and vegetables, especially in their minimally processed form, are highly susceptible to microbial spoilage, highlighting the need of a safe and effective sanitizing agent to extend their shelf-life. This study was carried out to optimize the aqueous ozone sanitization parameters viz. ozone concentration (1–5 mg/L), exposure time (2–8 min), and pH (3–5) for whole peeled onion. Consequently, the keeping quality was investigated for ozonated (optimized conditions), chlorinated (100 mg/L) and water-washed samples packed in tray packs and stored under refrigerated conditions (5±1 °C, 90 ± 1 % RH). Numerical optimization using the 3 factor, 3 level, Box and Behnken design suggested that aqueous ozone at 4.51 mg/L exposed to the onions for 8 min at a pH of 3 provided optimized sanitization that resulted in the most favorable reductions in microbial load (3.74 log CFU/g), pyruvate content (14.2 % less than fresh untreated) and a good overall acceptability score (8.5). After storage, the microbial shelf life obtained from optimized ozone sanitization was found to be 14.3 % (2 d) higher than water-washed and 13.04 % lower than chlorinated samples. Ozone-treated onion was observed to retain better quality attributes in terms of pyruvate content, color change and firmness as compared to other treatments studied. • Optimization of ozonation for peeled onion and effects on keeping quality have been investigated. • Aqueous O 3 at 4.5 mg/L for 8 min at a pH of 3 was the optimum condition of sanitization. • O 3 extended the shelf life of peeled onion by 14 % as compared to water washing. • O 3 treated onion samples recorded better quality than chlorinated samples during storage." @default.
• W3184991606 created "2021-08-02" @default.
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• W3184991606 date "2021-11-01" @default.
• W3184991606 modified "2023-10-01" @default.
• W3184991606 title "Aqueous ozone sanitization of whole peeled onion: Process optimization and evaluation of keeping quality during refrigerated storage" @default.
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• W3184991606 doi "https://doi.org/10.1016/j.lwt.2021.112183" @default.
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