Home > XV International Citrus Congress > Ozonated water as eco-friendly strategy to improve the shelf-life of ready-to-eat pigmented oranges

Articles

Ozonated water as eco-friendly strategy to improve the shelf-life of ready-to-eat pigmented oranges

Article number

1448_86

Pages

697 – 704

Language

English

Abstract

The application of ozonated water during the washing stage of fresh fruit is an alternative and environmentally sustainable strategy, effective in obtaining residue-free products.
In addition, due to the antioxidant properties of ozone, an efficient microbial control can be reached on treated produce.
This is an important aspect to consider during the processing of ready-to-eat fresh fruit, since microorganisms present on fruit surface can be transferred to the cut product in the peeling and cutting stage, causing safety problems for the consumer and reducing produce shelf-life.
This study aimed to evaluate the effectiveness of ozonated water in reducing microbial load on Tarocco orange fruit peel.
Additionally, the impact of combining anti-browning treatments with ozonated water on the quality and shelf-life of ready-to-eat segments was assessed.
The results confirmed the sanitizing ability of ozone in reducing microbial load on the entire fruit surface by 0.5 to 1 log CFU cm^‑2 (mesophilic and psychrophilic microorganisms, yeasts, and moulds). These results were consistent for ready-to-eat oranges over seven days of storage.

Publication

XV International Citrus Congress

Authors

M. Allegra, F.V. Romeo, P. Foti, C. Licciardello, S. Trovato, S. Alessandro, M.C. Strano

Keywords

postharvest treatments, Citrus sinensis, eco-friendly strategies, fresh-cut quality, microbial load, safety

Full text

https://doi.org/10.17660/ActaHortic.2026.1448.86

Groups involved

Division Tropical and Subtropical Fruit and Nuts

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