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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (298) Last page : (303)
Article doi: : http://dx.doi.org/10.18782/2320-7051.6289

Ozone Treatment in Prolongation of Shelf Life of Temperate and Tropical Fruits

Syed Aafia, A. Rouf, Varsha Kanojia* and Qudsiya Ayaz
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural
Sciences and Technology, Shalimar, Srinagar, J&K, India. 190025
*Corresponding Author E-mail: varsha.cae023@gmail.com
Received: 24.02.2018  |  Revised: 30.03.2018   |  Accepted: 5.04.2018  



In recent years, increasing attention has been focused on the safety of fruits and vegetables, andin particular on the intervention methods to reduce and eliminate human pathogens from fresh produce. Traditional technology utilizes water with or without a sanitizing agent to wash fresh fruits and vegetables. Chlorine is the most widely used sanitizing agent available for fresh produce, but it has a limited effect in killing bacteria on fruit and vegetable surfaces. Research and commercial applications have verified that ozone can replace traditional sanitizing agents and provide other benefits. The use of ozone in the processing of foods has recently come to the forefront as a result of the recent approval by the U.S. Food and Drug Administration approving the use of ozone as an anti-microbial agent for food treatment, storage and processing. Ozone is an oxidant/disinfectant that quickly decomposes to diatomic oxygen (O2), while reacting with targeted organic matter or microorganisms. In the case of fruits and vegetable ozone is used to increase safety of fresh produce and shelf life. Several researches have shown that treatment with ozone appears to have a beneficial effect in extending the store life of fresh non-cut commodities such as broccoli, apple, grapes, oranges, pears, raspberries and strawberries by reducing microbial populations and by oxidation of ethylene.

Key words: Fruits, Vegetables, Chlorine, Ozone

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Aafia, S., Rouf, A., Kanojia, V. and Ayaz, Q., Ozone Treatment in Prolongation of Shelf Life of Temperate and Tropical Fruits, Int. J. Pure App. Biosci.6(2): 298-303 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6289

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