Journal of Food Science and Technology

, Volume 56, Issue 4, pp 2147–2157 | Cite as

Application of an environmentally friendly preventive measure for the preservation of fresh vegetables

  • Simona PaulikienėEmail author
  • Algirdas Raila
  • Renata Žvirdauskienė
  • Egidijus Zvicevičius
Original Article


Vegetables are an important source of vitamins and minerals and are one of the most perishable products. Fresh vegetables need to be cleaned, sorted, washed and dried before entering distribution and trading systems. The quality of the product and the effect of the environment during preparation are very important. One method of stabilizing vegetable quality is the application of ozone, which is a strong disinfectant used to inactivate microorganisms. Ozone, when in contact with a product surface, does not leave any harmful by-products. This research aims to optimize carrot treatment with ozonated water and evaluate its effect and efficiency on the storage of products. A constant concentration of 1.53 ± 0.09 mg L−1 ozone in water was used, and processing times of 5, 10, 15 and 20 min were applied. The carrots’ weight and changes to the mould population on the carrots’ surface during storage were observed after treatment with ozonated water. A decrease in mycological contamination on washable vegetable surfaces occurred within the first 5 min, and longer processing times (more than 5 min) did not influence the efficacy of the treatment. Thus, using ozonated water at an ozone concentration of 1.53 ± 0.09 mg L−1 reduced the mould population by up to 99.99% and could also prolong carrot storage duration up to 1.7 times. Treatment of carrots with ozonated water had minimal impact on the carrots’ weight.


Ozone Ozonated water Vegetables Carrot Mould populations 



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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Institute of Energy and Biotechnology Engineering, Faculty of Agricultural EngineeringVytautas Magnus UniversityKaunas r.Lithuania
  2. 2.Institute of AgricultureLithuanian Research Centre for Agriculture and ForestryKėdainiai r.Lithuania
  3. 3.Faculty of Chemical TechnologyKaunas University of TechnologyKaunasLithuania

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