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Effect of Ozonated Water and Chlorine Water Wash on the Quality and Microbial De-contamination of Fresh-cut Carrot Shreds  

Kim, Ji-Gang (Postharvest Technology Division National Hortcultural Research Institute)
Luo, Yaguang (Produce Quality and Safety Laboratory, United States Department of Agriculture)
Lim, Chai-Il (Postharvest Technology Division National Hortcultural Research Institute)
Publication Information
Food Science and Preservation / v.14, no.1, 2007 , pp. 54-60 More about this Journal
Abstract
Little information exists on how wash operations affect water quality, or the efficacy of sanitizers on vegetable quality and microbial reduction in fresh-cut carrot shreds. This study evaluated the efficacy of chlorine and ozone in reducing microbial loads and maintaining vegetable quality of carrot shreds. Fresh-cut carrot shreds were teated with various chlorine and ozone concentrations for differing times. The samples were then centrifuged to remove excess water, packaged in film, and stored at $5^{\circ}C$. The result indicated that varying the ozonated water wash time affected microbial growth the development of unpleasant odors, color, and the overall quality of carrot shreds. Ozonated water washing for 20 min maintained vegetable quality by inhibiting unpleasant odors, the development of whiteness, and by reducing microbial populations. A single chlorine water wash was effective and resulted in better vegetable quality when compared with two washes. Samples washed for 20 min in ozonated water, however, had better vegetable quality and smaller microbial counts compared to samples washed once in chlorine water A 20 min ozonated water wash is an attractive method for the maintenance of vegetable quality and shelf-life in fresh-cut carrot shreds.
Keywords
fresh-cut; carrot; sanitizer; ozonated water; chlorine wash;
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