Botondi Rinaldo, Barone Marco, Grasso Claudia
Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, Italy.
Foods. 2021 Apr 1;10(4):748. doi: 10.3390/foods10040748.
In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.
近年来，消费者越来越意识到经常食用新鲜水果和蔬菜所带来的营养益处，这降低了出现健康问题和患病的风险。由于最少加工的农产品极易腐烂且容易变质，因此优质原材料至关重要。切割、去皮、清洗和包装过程以及植物组织表面发生的生化、感官和微生物变化可能会加速农产品变质。在这方面，生物污染可能是原发性的，即感染性生物体直接污染原材料时发生，和/或通过交叉污染，即在诸如清洗等食品制备过程中发生。在可用于延长鲜切产品保质期的众多技术中，臭氧技术已被证明是一种高效的杀菌技术。在本文中，我们研究了主要关注气态臭氧和臭氧水处理对鲜切水果和蔬菜微生物生长及品质保持影响的研究。这篇科学文献综述的目的是拓宽我们对环保技术（如臭氧技术）的认识，该技术可延长新鲜农产品的保质期并保持其品质，同时不会排放对植物材料和环境产生负面影响的有害化学物质。
