Effectiveness of pouring ozonated water onto slice cutters to maintain the quality of fresh-cut vegetables

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  • スライサーへのオゾン水かけ流し製法によるカット野菜の品質保持
  • スライサー エ ノ オゾンスイカケ ナガシ セイホウ ニ ヨル カット ヤサイ ノ ヒンシツ ホジ

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<p>Chemical sanitizers are commonly used to produce ready-to-eat fresh-cut vegetables. Sodium hypochlorite is widely used for this purpose; however, it sometimes changes product quality. To solve this problem, we developed a novel procedure that can omit disinfection after cutting vegetables. In this novel “Ozone-slice process”, ozonated water containing a surfactant was poured onto slice cutters during cutting. From the viewpoint of product bacteriological quality, no significant differences were observed between the ordinal “Chlorine-immersion process”, which uses sodium hypochlorite solution after cutting, and this novel process. The ascorbic acid content in products processed by chlorine immersion was lower than in those produced by the Ozone-slice process. In contrast with the ordinal process, the novel process did not tend to affect product color or taste. From the viewpoint of the products’ sensory attributes, the novel method gave preferable results compared to the ordinal process.</p>

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