Effects of ozonation, alkaline ionized water, and their combination on surface disinfection and shelf life extension of tomatoes

dc.authorid0000-0001-5064-4195en_US
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorKanar Uzun, Kübra
dc.date.accessioned2021-06-23T19:54:00Z
dc.date.available2021-06-23T19:54:00Z
dc.date.issued2020
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe study aimed at the surface disinfection and shelf life extension of cherry tomatoes using ozone (1O(3); 17.2 g/m(3)ozone for 4 min and 2O(3); 17.2 g/m(3)ozone for 12 min), alkaline ionized water (1AEW; pH 10 for 20 min and 2AEW; pH 8.5 for 20 min), and their eight combinations. No significant difference was detected inL*,a*,b*, chroma, hue, and browning index; and titratable acidity, chroma, hue, total antioxidant capacity, and total phenolic and lycopene contents. All the treatments significantly reduced total aerobic mesophilic bacteria, mold and yeast counts and inoculatedSalmonella enteritidis,Listeria monocytogenes,andBotrytis cinerea. 1AEW + 2O(3)led to a shelf life of 7 weeks, whereas the other treatments and control groups had a shelf life of 5 and 3 weeks, respectively. The joint optimization pointed to 2O(3) + 1AEW, 2O(3) + 2AEW, and 2AEW + 1O(3)as the optimal treatments. Practical applications The fungal and bacterial growths on the tomato surfaces shorten their shelf life. The extension of their shelf life with no adverse effects on their physical, chemical, and bioactive properties with proper disinfection technologies is of great importance. Surface disinfection through the ozone, alkaline ionized water, and their dual combinations extended the shelf life up to 7 weeks without adversely affecting the important quality parameters. The shelf life extension greatly reduces both product and economic losses.en_US
dc.description.sponsorshipThe financial support is provided by the Scientific Research Project Administration of Bolu Abant Izzet Baysal University (BAIBU BAP project no. 2015.09.04.918)
dc.identifier.doi10.1111/jfpp.14792
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85088938383en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.14792
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10373
dc.identifier.volume44en_US
dc.identifier.wosWOS:000555327800001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAkdemir Evrendilek, Gülsün
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAlkaline Ionized Wateren_US
dc.titleEffects of ozonation, alkaline ionized water, and their combination on surface disinfection and shelf life extension of tomatoesen_US
dc.typeArticleen_US

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