Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/7429
Title: Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley
Authors: Karaca, Hakan
Velioglu, Y.S.
Keywords: Chlorine
Escherichia coli
Leafy green vegetables
Listeria innocua
Washing treatments
Abstract: The effects of distilled, ozonated (12mgL-1) and chlorinated (100mgL-1) water treatments on inactivation of Escherichia coli and Listeria innocua inoculated on lettuce, spinach, and parsley and on some chemical characteristics (chlorophyll a, chlorophyll b, ascorbic acid, and total phenolic contents and antioxidant activity) of these vegetables were investigated. Chlorine and ozone washes resulted in average log reductions (±standard error) of 2.9±0.1 and 2.0±0.3 for E. coli in the vegetables tested, respectively, while the efficiency of ozone (2.2±0.1log) was very close to that of chlorine (2.3±0.1log) on L. innocua. Aqueous ozone did not cause any detrimental effects on the chemical characteristics of the vegetables. The effect of gaseous ozone treatment (950µLL-1, 20min) on microbial inactivation and the chemical characteristics of parsley were also determined. This treatment resulted in 1.0-1.5log reductions in the numbers of both microorganisms but caused significant losses in important bioactive compounds of parsley. Ascorbic acid and total phenolic contents and antioxidant activity in ozone-treated samples were 40.1, 14.4, and 41.0%, respectively, less than the control samples. © 2013 Elsevier B.V.
URI: https://hdl.handle.net/11499/7429
https://doi.org/10.1016/j.postharvbio.2013.09.003
ISSN: 0925-5214
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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