![Sample our Engineering & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5933/TOC-Subject-Sample-2021-Engineering-Tech.jpg"})
Abstract
Ozone is an effective alternative for the postharvest treatment of fruits and vegetables. The purpose of this study was to evaluate the ozone application in gaseous or aqueous phases for postharvest disinfection of tomatoes (Lycopersicon esculentum Mill) cultivar FA-180. Fruits harvested at the breaker stage were exposed to ozone concentrations of 25 and 45 mg m−3 for 2 h per day during 16 days, at non-controlled temperature and relative humidity. Exposure to ozone during storage extends the shelf-life of tomatoes, besides preserving its sensory attributes. Mature tomatoes, inoculated with Escherichia coli ATCC 25922, were washed with ozonated water containing 0.5 to 1.0 mg L−1 during 15 to 30 min. To achieve an adequate disinfection, 1 mg L−1 and 15 min are recommended. The disinfection with ozonated water was effective.