Effects of ozone on major antioxidants and microbial populations of fresh-cut papaya.
Yeoh, W.K., Ali, A., and Forney, C.F. (2014). "Effects of ozone on major antioxidants and microbial populations of fresh-cut papaya.", Postharvest Biology and Technology, 89, pp. 56-58. doi : 10.1016/j.postharvbio.2013.11.006 Access to full text
The problems that are usually associated with fresh-cut commodities are the rapid depletion of nutritional value and the presence of high microbial populations. Ozone is a strong oxidant that can elicit physiological, chemical and microbial changes in fresh produce. Therefore, fresh-cut papaya was treated with ozone (9.2 ± 0.2 μl/L) at 10, 20 and 30 min to investigate its effect on phytochemicals and microbial load. Following a 20 min ozone treatment, the total phenolic content of fresh-cut papaya increased by 10.3% while the ascorbic acid content decreased by 2.3% compared to that of untreated control fruit. Also, gaseous ozone reduced microbial counts being more effective on coliforms (0.39–1.12 log 10 CFU/g) than on mesophilic (0.22–0.33 log 10 CFU/g) bacteria. The results suggest that microbial populations on fresh-cut papaya can be reduced without depleting its major antioxidants except for ascorbic acid when subjected to 9.2 ± 0.2 μl/L gaseous ozone for 20 min.
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