Effects of Ozonated Water on Microbial Growth, Quality Retention and Pesticide Residue Removal of Fresh-cut Onions

摘要

The native microflora survival and quality retention of fresh-cut onions treated by ozonated water (OW) with ozone concentration of 1.4 mg L-?1, for 1, 3, and 5?min during storage at 4?C for 14?days were investigated. The pesticide residue removal effect of OW treatment for 5?min was also determined. The results show that all OW treatments significantly inhibited the growth of aerobic bacteria, coliforms, and yeasts during storage, with the OW treatment for 5?min allowing the lowest growth rates. OW treatment for 1?min significantly reduced the weight loss of fresh-cut onions during a longer storage time (8?14?d). All OW treatments reduced the respiration rate and the softening of fresh-cut onions, exhibiting better overall quality retention than the control samples. In addition, OW treatment for 5?min significantly reduced the residual levels of five tested pesticides (dimethyl dichlorovinyl phosphate, cypermethrin, chlorpyrifos, methomyl, and omethoate) compared with water treatment. These results indicate that treatment with OW is a promising strategy to control the microbial growth, preserve the quality and reduce pesticide residual of fresh-cut onions.