Glowacz Marcin, Colgan Richard, Rees Deborah
Natural Resources Institute, University of Greenwich, Chatham, Kent ME4 4TB, UK.
J Sci Food Agric. 2015 Mar 15;95(4):662-71. doi: 10.1002/jsfa.6776. Epub 2014 Jun 27.
Fresh produce has been recognised as a healthy food, thus there is increasing consumer demand for fresh fruit and vegetables. The shelf-life of fresh produce, however, is relatively short and is limited by microbial contamination or visual, textural and nutritional quality loss. There are many methods to reduce/eliminate microorganisms present in food and ozone treatment is one of them. The use of ozone by the fresh produce industry is a good alternative to chemical treatments, e.g. the use of chlorine. The effectiveness of ozone as an antimicrobial agent has previously been reviewed and has been updated here, with the latest findings. The main focus of this review is on the effects of ozone on the fresh produce quality, defined by maintenance of texture, visual quality, taste and aroma, and nutritional content. Furthermore, ozone has been found to be efficient in reducing pesticide residues from the produce. The treatments that have the ability to reduce microbial contamination of the product without having an adverse effect on its visual, textural and nutritional quality can be recommended and subsequently incorporated into the supply chain. A good understanding of all the benefits and limitations related to the use of ozone is needed, and relevant information has been reviewed in this paper.
新鲜农产品已被公认为是健康食品，因此消费者对新鲜水果和蔬菜的需求日益增加。然而，新鲜农产品的保质期相对较短，会受到微生物污染或外观、质地和营养品质损失的限制。有许多方法可以减少/消除食品中存在的微生物，臭氧处理就是其中之一。新鲜农产品行业使用臭氧是化学处理（如使用氯）的一个很好的替代方法。臭氧作为一种抗菌剂的有效性此前已有综述，本文在此基础上结合最新研究结果进行了更新。本综述的主要重点是臭氧对新鲜农产品品质的影响，新鲜农产品品质通过质地、外观、味道和香气以及营养成分的保持来界定。此外，已发现臭氧在减少农产品中的农药残留方面很有效。能够减少产品微生物污染且不对其外观、质地和营养品质产生不利影响的处理方法值得推荐，并随后纳入供应链。需要充分了解与使用臭氧相关的所有益处和局限性，本文已对相关信息进行了综述。
