References
- Aguayo, E., V.H. Escalona, and F. Artes. 2006. “Effect of Cyclic Exposure to Ozone Gas on Physicochemical, Sensorial and Microbial Quality of Whole and Sliced Tomatoes.” Postharvest Biology and Technology 39 (2): 169–77. doi:https://doi.org/10.1016/j.postharvbio.2005.11.005
- Akbas, M. Y., and M. Ozdemir. 2008. “Application of Gaseous Ozone to Control Populations of Escherichia Coli, Bacillus Cereus and Bacillus Cereus Spores in Dried Figs.” Food Microbiology 25 (2): 386–91. doi:https://doi.org/10.1016/j.fm.2007.09.007.
- Alam, M.S., M. Camredon, A.R. Rickard, T. Carr, K.P. Wyche, K.E. Hornsby, P.S. Monks, and W.J. Bloss. 2011. “Total Radical Yields from Tropospheric Ethene Ozonolysis.” Physical Chemistry Chemical Physics 13 (23): 11002–15. doi:https://doi.org/10.1039/c0cp02342f
- Alexandre, E. M., D.M. Santos-Pedro, T.R. Brandão, and C.L. Silva. 2011. “Influence of Aqueous Ozone, Blanching and Combined Treatments on Microbial Load of Red Bell Peppers, Strawberries and Watercress.” Journal of Food Engineering 105 (2): 277–82. doi:https://doi.org/10.1016/j.jfoodeng.2011.02.032
- Ali, A., M.K. Ong, and C.F. Forney. 2014. “Effect of Ozone Pre-Conditioning on Quality and Antioxidant Capacity of Papaya Fruit during Ambient Storage.” Food Chemistry 142:19–26. doi: https://doi.org/10.1016/j.foodchem.2013.07.039.
- Allende, A., A. Marin, B. Buenda, F. Tomas-Barberan, and M.I. Gil. 2007. “Impact of Combined Post-harvest Treatments (UV-C Light, Gaseous O3, Superatmospheric O2 and High CO2) on Health Promoting Compounds and Shelf-Life of Strawberries.” Postharvest Biology and Technology 46 (3): 201–11. doi:https://doi.org/10.1016/j.postharvbio.2007.05.007
- Alothman, M., B. Kaur, A. Fazilah, R. Bhat, and A.A. Karim. 2010. “Ozone-induced Changes of Antioxidant Capacity of Fresh-Cut Tropical Fruits.” Innovative Food Science & Emerging Technologies 11 (4): 666–71. doi:https://doi.org/10.1016/j.ifset.2010.08.008
- An, J., M. Zhang, and Q. Lu. 2007. “Changes in Some Quality Indexes in Fresh-cut Green Asparagus Pretreatedwith Aqueous Ozone and Subsequent Modified Atmosphere Packaging.” Journal of Food Engineering 78 (1): 340–44. doi:https://doi.org/10.1016/j.jfoodeng.2005.10.001
- Ansai, N., and E.A. Wambogo 2021. “Fruit and Vegetable Consumption among Adults in the United States, 2015–2018.” National Center for Health Statistics Data Brief No. 397
- Arapoglou, D., A. Vlyssides, C. Israilides, A. Zorpas, and P. Karlis. 2003. “Detoxification of Methyl-Parathion Pesticide in Aqueous Solutions by Electrochemical Oxidation.” Journal of Hazardous Materials 98 (1–3): 191–99. doi:https://doi.org/10.1016/S0304-3894(02)00318-7
- Artes-Hernandez, F., E. Aguayo, F. Artes, and F.A. Tomas-Barberan. 2007. “Enriched Ozone Atmosphere Enhances Bioactive Phenolicsin Seedless Table Grapes after Prolonged Shelf Life.” Journal of the Science of Food and Agriculture 87 (5): 824–31. doi:https://doi.org/10.1002/jsfa.2780
- Aslan, S., and A. Turkman. 2006. “Nitrate and Pesticides Removal from Contaminated Water Using Biodenitrification Reactor.” Process Biochemistry 41 (4): 882–86. doi:https://doi.org/10.1016/j.procbio.2005.11.004
- Basfar, A.A., A.M. Khaled, and O.A. Al-Saqer. 2012. “De-contamination of Pesticide Residues in Food by Ionizing Radiation.” Radiation Physics and Chemistry 81 (4): 473–78. doi:https://doi.org/10.1016/j.radphyschem.2011.12.040.
- Bataller, M., J.E. Gonzalez, E. Veliz, and L.A. Fernandez. 2012. “Ozone Applications In The Post-Harvest Of Papaya (Carica papaya L): An Alternative to Amistar Fungicide.” Ozone: Science and Engineering 34 (3): 151–55. doi:https://doi.org/10.1080/01919512.2012.662728
- Baur, S., R.G. Klaiber, A. Koblo, and R. Carle. 2004. “Effect of Different Washing Procedures on Phenolic Metabolism of Shredded, Packaged Iceberg Lettuce during Storage.” Journal of Agricultural and Food Chemistry 52 (23): 7017–25. doi:https://doi.org/10.1021/jf048961a
- Beltran, D., M.V. Selma, A. Marin, and M.I. Gil. 2005a. “Ozonated Water Extends the Shelf Life of Fresh-Cut Lettuce.” Journal of Agricultural and Food Chemistry 53 (14): 5654–63. doi:https://doi.org/10.1021/jf050359c
- Beltran, D., M.V. Selma, J.A. Tudela, and M.I. Gil. 2005b. “Effect of Different Sanitizers on Microbial and Sensory Quality of Fresh-Cut Potato Strips Stored under Modified Atmosphere or Vacuum Packaging.” Postharvest Biology and Technology 37 (1): 37–46. doi:https://doi.org/10.1016/j.postharvbio.2005.02.010
- Beverages, FDA, Bottled Water, and Final Rule. 1995. “Food and Drug Administration.” Fed. Reg 60 (57): 075–130.
- Bialka, K. L., and A. Demirci. 2007. “Efficacy of Aqueous Ozone for the Decontamination of Escherichia Coli O157: H7 and Salmonella on Raspberries and Strawberries.” Journal of Food Protection 70 (5): 1088–92. doi:https://doi.org/10.4315/0362-028X-70.5.1088
- Bialoszewski, D., E. Bocian, B. Bukowska, M. Czajkowska, B. Sokot-Leszczynska, and S. Tyski. 2010. “Antimicrobial Activity Ozonated Water.” MT. Medical Science Monitor 16 (9):71–75.
- Bintsis, T. 2018. “Microbial Pollution and Food Safety.” AIMS Microbiology 4 (3): 377–96. doi:https://doi.org/10.3934/microbiol.2018.3.377.
- Blanchard, E. L., J.D. Lawrence, J.A. Noble, M. Xu, T. Joo, N.L. Ng, B.E. Schmidt, P.J. Santangelo, and M.G. Finn. Enveloped Virus Inactivation on Personal Protective Equipment by Exposure to Ozone, medRxiv: The Preprint Server for Health Sciences, 2020 05 2020 23.20111435 https://doi.org/10.1101/2020.05.23.20111435
- Bonne, P.A. C., E.F. Beerendonk, J.P. Van Der Hoek, and J.A.M.H. Hofman. 2000. “Retention of Herbicides and Pesticides in Relation to Aging of RO Membranes.“ Desalination. 132 (1–3): 189–93.
- Boonkorn, P., H. Gemma, S. Sugaya, S. Setha, J. Uthaibutra, and K. Whangchai. 2012. “Impact of High-dose, Short Periods of Ozone Exposure on Green Mold and Antioxidant Enzyme Activity of Tangerine Fruit.” Postharvest Biology and Technology 67:25–28. doi: https://doi.org/10.1016/j.postharvbio.2011.12.012.
- Bridges, D.F., B. RaneB, and V.C.H. Wu. 2018. “The Effectiveness of Closed-circulation Gaseous Chlorine Dioxide or Ozone Treatment against Bacterial Pathogens on Produce.” Food Control 91:261–67. doi: https://doi.org/10.1016/j.foodcont.2018.04.004.
- Broadwater, W. T., R.C. Hoehn, and P.H. King. 1973. “Sensitivity of Three Selected Bacterial Species to Ozone.” Applied Microbiology 26 (3): 391–93. doi:https://doi.org/10.1128/am.26.3.391-393.1973
- Burrows, H. D., L.M. Canle, J.A. Santaballa, and S. Steenken. 2002. “Reaction Pathways and Mechanisms of Photodegradation of Pesticides.” Journal of Photochemistry and Photobiology 67 (2): 71–108. doi:https://doi.org/10.1016/S1011-1344(02)00277-4
- Calatayud, A., D.J. Iglesias, M. Talón, and E. Barreno. 2004. “Response of Spinach Leaves (Spinacia oleracea L.) toOzone Measured by Gas Exchange, Chlorophyll a Fluorescence, Antioxidant Systems, and Lipid Peroxidation.” Photosynthetica 42 (1): 23–29. doi:https://doi.org/10.1023/B:PHOT.0000040565.53844.c6
- Castagna, A., L. Ederli, S. Pasqualini, A. Mensuali-Sodi, B. Baldan, S. Donnini, and A. Ranieri. 2007. “The Tomato Ethylene Receptor LE-ETR3 (NR) Is Not Involved in Mediating Ozone Sensitivity: Causal Relationships among Ethylene Emission, Oxidative Burst and Tissue Damage.” New Phytologist 174 (2): 342–56. doi:https://doi.org/10.1111/j.1469-8137.2007.02010.x
- Cataldo, F. 2008. “Ozone Decomposition of Patulin – A Mycotoxin and Food Contaminant.” Ozone: Science and Engneering 30 (3): 197–201. doi:https://doi.org/10.1080/01919510801925930
- Cayuela, J. A., A. Vázquez, A.G. Pérez, and J.M. García. 2009. “Control of Table Grapes Postharvest Decay by Ozone Treatment and Resveratrol Induction.” Food Science and Technology International 15 (5): 495–502. doi:https://doi.org/10.1177/1082013209350539
- Cebrián, G., P. Mañas, and P, S. Condón. 2016. “Comparative Resistance of Bacterial Food Borne Pathogens to Non-thermal Technologies for Food Preservation.” Frontiers in Microbiology 7:734. doi: https://doi.org/10.3389/fmicb.2016.00734.
- Chauhan, O. P., P.S. Raju, N. Ravi, A. Singh, and A.S. Bawa. 2011. “Effectiveness of Ozone in Combination with Controlled Atmosphere on Quality Characteristics Including Lignifications of Carrot Sticks.” Journal of Food Engineering 102 (1): 43–48. doi:https://doi.org/10.1016/j.jfoodeng.2010.07.033
- Chen, C, M. Arjomandi, J. Balmes, I. Tager, and N. Holland. 2007. “Effects of Chronic and Acute Ozone Exposure on Lipid Peroxidation and Antioxidant Capacity in Healthy Young Adults.” Environmental Health Perspectives 115 (12): 1732–37. doi:https://doi.org/10.1289/ehp.10294.
- Chen, S.S., J.S. Taylor, L.A. Mulford, and C.D. Norris. 2004. “Influences of Molecular Weight, Molecular Size, Flux, and Recovery for Aromatic Pesticide Removal by Nanofiltration Membranes.” Desalination 160 (2): 103–11. doi:https://doi.org/10.1016/S0011-9164(04)90000-8
- Choi, L.H., and S.S. Nielsen. 2005. “The Effects of Thermal and Nonthermal Processing Methods on Apple Cider Quality and Consumer Acceptability.” Journal of Food Quality 28 (1): 13–29. doi:https://doi.org/10.1111/j.1745-4557.2005.00002.x
- Cohen, M. D., M. Sisco, K. Baker, D. Bowser, L.C. Chen, and R.B. Schlesinger. 2003. “Impact of Coexposure to Ozone on the Carcinogenic Potential of Inhaled Chromium. 1. Effects on Retention and on Extra- and Intracellular Distribution.” Journal of Toxicology and Environmental Health. Part A 66 (1): 39–55. doi:https://doi.org/10.1080/15287390306459.
- Concha-Meyer, A., J.D. Eifert, R.C. Williams, J.E. Marcy, and G.E. Welbaum. 2015. “Shelf Life Determination of Fresh Blueberries (Vacciniumcorymbosum) Stored under Controlled Atmosphere and Ozone.” International Journal of Food Science 2015, pages 9.
- Corona-Vasquez, B., A. Samuelson, J.L. Rennecker, and B.J. Mariñas. 2002. “Inactivation of Cryptosporidium Parvum Oocysts with Ozone and Free Chlorine.” Water Research 36 (16): 4053–63. doi:https://doi.org/10.1016/s0043-1354(02)00092-1.
- Crowe, K. M., A.A. Bushway, R.J. Bushway, K. Davis-Dentici, and R.A. Hazen. 2007. “A Comparison of Single Oxidants versus Advanced Oxidation Processes as Chlorine-alternatives for Wild Blueberry Processing (Vaccinium Angustifolium).” International Journal of Food Microbiology 116 (1): 25–31. doi:https://doi.org/10.1016/j.ijfoodmicro.2006.12.027
- Cullen, P.J., and T. Norton. 2012. “Ozone Sanitization in Food Industry.” In Ozone in Food Processing, edited by C.O Donnell, B.K Tiwari, P.J. Cullen, and R.G. Rice. Wiley-Blackwell: Chishester, U.K. p.163-174.
- De Ávila, M., L. Faroni, F.F. Heleno, M. De Queiroz, and L.P. Costa. 2017. “Ozone as Degradation Agent of Pesticide Residues in Stored Rice Grains.” Journal of Food Science and Technology 54 (12): 4092–99. doi:https://doi.org/10.1007/s13197-017-2884-1.
- De Souza, L.P., L.R.D. Faroni, F. F. Heleno, P.R. Cecon, T.D.C. Gonçalves, G.J. Da Silva, and L.H.F. Prates. 2018. “Effects of Ozone Treatment on Postharvest Carrot Quality.” LWT-Food Science and Technology 90:53–60. doi: https://doi.org/10.1016/j.lwt.2017.11.057.
- Demirkol, O., A. Cagri-Mehmetoglu, Z. Qiang, N. Ercal, and C. Adams. 2008. “Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry.” Journal of Agricultural and Food Chemistry 56 (21): 10414–21. doi:https://doi.org/10.1021/jf802209t
- Denis, N., H. Zhang, A. Leroux, R. Trudel, and H. Bietlot. 2016. “Prevalence and Trends of Bacterial Contamination in Fresh Fruits and Vegetables Sold at Retail in Canada.” Food Control 67:225–34. doi: https://doi.org/10.1016/j.foodcont.2016.02.047.
- Devipriya, S., and S. Yesodharan. 2005. “Photocatalytic Degradation of Pesticide Contaminants in Water.” Solar Energy Materials and Solar Cells 86 (3): 309–48. doi:https://doi.org/10.1016/j.solmat.2004.07.013
- Di Renzo, G. C., G. Altieri, L. D’Erchia, G. Lanza, and M.C. Strano. 2004. “Effects of Gaseous Ozone Exposure on Cold Stored Orange Fruit.” ActaHorticulturae 682:1605–10.
- Dubuis, M, E, E. Racine, J.M. Vyskocil, N. Turgeon, C. Tremblay, and E. Mukawera. 2021. “Ozone Inactivation of Airborne Influenza and Lack of Resistance of Respiratory Syncytial Virus to Aerosolization and Sampling Processes.” PLoS ONE 16 (7): e0253022. doi:https://doi.org/10.1371/journal.pone.0253022.
- Fan, L., C.F. Forney, M.A. Jordan, P.D. Hildebrand, W. Kalt, D.A.J. Ryan, and J. Song. 2001. “Effect of Ozone Treatment and Controlled Atmosphere Storage on Quality and Phytochemicals in Highbush Blueberries.” ActaHorticulturae 600:417–23.
- FDA. 2001. “Hazard Analysis and Critical Control Point (HACCP): Procedures for the Safe and Sanitary Processing and Importing of Juice.” Final Rule, Federal Register 66:6137–202.
- Foo, K.Y., and B.H. Hameed. 2010. “Detoxification of Pesticide Waste via Activated Carbon Adsorption Process.” Journal of Hazardous Materials 175 (1–3): 1–11. doi:https://doi.org/10.1016/j.jhazmat.2009.10.014
- Forney, C. F., J. Song, L. Fan, P.D. Hildebrand, and M.A. Jordan. 2003. “Ozone and 1-methylcyclopropene Alter the Postharvest Quality of Broccoli.” Journal of the American Society for Horticultural Science 128 (3): 403–08. doi:https://doi.org/10.21273/JASHS.128.3.0403
- Forney, C. F., J. Song, P.D. Hildebrand, L. Fan, and K.B. McRae. 2007. “Interactive Effects of Ozone and 1-Methylcyclopropene on Decay Resistance and Quality of Stored Carrots.” Postharvest Biology and Technology 45 (3): 341–48. doi:https://doi.org/10.1016/j.postharvbio.2007.03.006
- Gabler, F. M., J.L. Smilanick, M.F. Mansour, and H. Karaca. 2010. “Influence of Fumigation with High Concentrations of Ozone Gas on Postharvest GrayMold and Fungicide Residues on Table Grapes.” Postharvest Biology and Technology 55 (2): 85–90. doi:https://doi.org/10.1016/j.postharvbio.2009.09.004
- Glowacz, M., R. Colgan, and D. Rees. 2015. “Influence of Continuous Exposure to Gaseous Ozone on the Quality of Red Bell Peppers, Cucumbers and Zucchini.” Postharvest Biology and Technology 99:1–8.
- Gonzalez-Barrio, R., D. Beltrán, E. Cantos, M.I. Gil, J.C. Espín, and F.A. Tomás-Barberán. 2006. “Comparison of Ozone and UV-C Treatments on the Postharvest Stilbenoid Monomer, Dimer, and Trimerinduction in var.‘Superior’white Table Grapes.” Journal of Agricultural and Food Chemistry 54 (12): 4222–28. doi:https://doi.org/10.1021/jf060160f
- Graham, D.M. 1997. “Use of Ozone for Food Processing.” Food Technology 51 (6): 72–75.
- Hampson, B.C. 2001. Emerging Technology: Ozone. Presented at the IFT Annual Meeting: New Orleans, LA.
- Hartley, L., E. Igbinedion, J. Holmes, N. Flowers, M. Thorogood, A. Clarke, and K. Rees. 2013. “Increased Consumption of Fruit and Vegetables for the Primary Prevention of Cardiovascular Diseases.” Cochrane Database of Systematic Reviews 6:CD009874. doi: https://doi.org/10.1002/14651858.CD009874.pub2.
- Hill, A.G., and R.G. Rice. 1982. “Historical Background, Properties and Applications, in Handbook of Ozone Technology and Applications.”R.G Rice and A Netzer. (edited by), Ann Arbor, MI: Ann Arbor Science PublishersVol. 1; p. 1–37
- Hua, G., and D.A. Reckhow. 2007. “Comparison of Disinfection by Product Formation from Chlorine and Alternative Disinfectants.” Water Research 41 (8): 1667–78. doi:https://doi.org/10.1016/j.watres.2007.01.032
- Huang, W. J., C.Y. Chang, and F.H. Shih. 2009. “Disinfection By-product Formation and Mutagenic Assay Caused by Preozonation of Groundwater Containing Bromide.” Environmental Monitoring and Assessment 158 (1–4): 181–96. doi:https://doi.org/10.1007/s10661-008-0572-3
- Hwang, E., J.N. Cash, and M.J. Zabik. 2001. “Postharvest Treatments for the Reduction of Mancozeb in Fresh Apples.” Journal of Agricultural and Food Chemistry 49 (6): 3127–32. doi:https://doi.org/10.1021/jf010234h
- Ikeura, H., F. Kobayashi, and M. Tamaki. 2011a. “Removal of Residual Pesticide, Fenitrothion,in Vegetables by Using Ozone Microbubbles Generated by Different Methods.” Journal of Food Engineering 103 (3): 345–49. doi:https://doi.org/10.1016/j.jfoodeng.2010.11.002
- Ikeura, H., F. Kobayashi, and M. Tamaki. 2011b. “Removal of Residual Pesticides in Vegetables Using Ozone Microbubbles.” Journal of Hazardous Materials 186 (1): 956–59. doi:https://doi.org/10.1016/j.jhazmat.2010.11.094
- Kaavya, R., R. Pandiselvam, S. Abdullah, N. U. Sruthi, Y. Jayanath, C. Ashokkumar, … S. V. Ramesh. 2021. “Emerging Non-thermal Technologies for Decontamination of Salmonella in Food.” Trends in Food Science & Technology 112:400–18. doi: https://doi.org/10.1016/j.tifs.2021.04.011.
- Kalmpourtzidou, A, A. Eilander, and E.F. Talsma. 2020. “Global Vegetable Intake and Supply Compared to Recommendations: A Systematic Review.” Nutrients 12 (6): 1558. doi:https://doi.org/10.3390/nu1206155.
- Karaca, H., and Y.S. Velioglu. 2007. “Ozone Applications in Fruit and Vegetable Processing.” Food Review International 23 (1): 91–106. doi:https://doi.org/10.1080/87559120600998221
- Karaca, H., and Y.S. Velioglu. 2014. “Effects of Ozone Treatments on Microbial Quality and Some Chemical Properties of Lettuce, Spinach, and Parsley.” Postharvest Biology and Technology 88:46–53. doi: https://doi.org/10.1016/j.postharvbio.2013.09.003.
- Kaushik, G., S. Satya, and S.N. Naik. 2009. “Food Processing A Tool to Pesticide Residue Dissipation: A Review.” Food Research International 42 (1): 26–40.
- Kechinski, C. P., C.R.S. Montero, C. P. Z. Noreña, I. C. Tessaro, L. D. F. Marczak, and R.J. Bender. 2012. “Effects of Ozone in Combination with Hydrothermal Treatment and Wax on Physical and Chemical Properties of Papayas.” Ozone: Science & Engineering 34 (1): 57–63. doi:https://doi.org/10.1080/01919512.2012.639710
- Khadre, M.A., and A.E. Yousef. 2001. “Sporicidal Action of Ozone and Hydrogen Peroxide, a Comparative Study.” International Journal of Food Microbiology 71 (2–3): 131–38. doi:https://doi.org/10.1016/S0168-1605(01)00561-X
- Khadre, M.A., A.E. Yousef, and J.G. Kim. 2001. “Microbiological Aspects of Ozone Applications in Food: A Review.” Journal of Food Science 66:1242–52.
- Krasner, S.W. 2009. “The Formation and Control of Emerging Disinfection By-Products of Health Concern.” Philosophical Transactions of the Royal SocietyA 367:4077–95.
- Liu, J., M.C. Chang, J.L. Meng, J.Y. Liu, Y.F. Cheng, and C.P. Feng. 2020. “Effect of Ozone Treatment on the Quality and Enzyme Activity of Lentinus Edodes during Cold Storage.” Journal of Food Processing and Preservation 44 (8): 14557. doi:https://doi.org/10.1111/jfpp.14557
- Ma, L., M. Zhang, B. Bhandari, and Z. Gao. 2017. “Recent Developments in Novel Shelf Life Extension Technologies of Fresh-cut Fruits and Vegetables.” Trends in Food Science and Technology 64:23–38. doi: https://doi.org/10.1016/j.tifs.2017.03.005.
- Mahapatra, A. K., K. Muthukumarappan, and J.L. Julson. 2005. “Applications of Ozone, Bacteriocins and Irradiation in Food Processing: A Review.” Critical Reviews in Food Science and Nutrition 45 (6): 447. doi:https://doi.org/10.1080/10408390591034454
- Manousaridis, G., A. Nerantzaki, E. K. Paleologos, A. Tsiotsias, I.N. Savvaidis, and M. G. Kontominas. 2005. “Effect of Ozone on Microbial, Chemical and Sensory Attributes of Shucked Mussels.” Food Microbiology 22 (1): 1–9. doi:https://doi.org/10.1016/j.fm.2004.06.003
- Metzger, C., J. D. Barnes, I. Singleton, and P. Andrews. 2007. “Effect of Low Level Ozone-Enrichment on the Quality and Condition of Citrus Fruit under Semi-Commercial Conditions.” IOA Conference and Exhibition, Valencia, Spain - October 29–31.
- Miller, F.A., C.L.M. Silva, and T.R.S. Brandão. 2013. “A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation.” Food Engineering Reviews 5 (2): 77–106. doi:https://doi.org/10.1007/s12393-013-9064-5
- Minas, I. S., G. Tanou, M. Belghazi, D. Job, G. A. Manganaris, A. Molassiotis, and M. Vasilakakis. 2012. “Physiological and Proteomic Approaches to Address the Active Role of Ozone in Kiwifruit Post-harvest Ripening.” Journal of Experimental Botany 63 (7): 2449–64. doi:https://doi.org/10.1093/jxb/err418
- Minas, I.S., G.S. Karaoglanidis, G.A. Manganaris, and M. Vasilakakis. 2010. “Effect of Ozone Application during Cold Storage of Kiwifruit on the Development of Stem-End Rot Caused by Botrytis Cinerea.” Postharvest Biology and Technology 58 (3): 203–10. doi:https://doi.org/10.1016/j.postharvbio.2010.07.002
- Monaco, K. D. A., S. M. Costa, M. R. Uliana, and G. P. P. Lima. 2014. “Sanitizers Effect in Mango Pulp and Peel Antioxidant Compounds.” Food and Nutrition Sciences 5 (10): 929–35. doi:https://doi.org/10.4236/fns.2014.510103
- Nadas, A., M. Olmo, and J.M. Garcia. 2003. “Growth of Botrytis Cinerea and Strawberry Quality in Ozone-enriched Atmospheres.” Journal of Food Science 68 (5): 1798–802. doi:https://doi.org/10.1111/j.1365-2621.2003.tb12332.x
- Najafi, M. B. H., and M.H.H. Khodaparast. 2009. “Efficacy of Ozone to Reduce Microbial Populations in Date Fruits.” Food Control 20 (1): 27–30. doi:https://doi.org/10.1016/j.foodcont.2008.01.010
- Niveditha, A., R. Pandiselvam, V. A. Prasath, S. K. Singh, K. Gul, and A. Kothakota. 2021. “Application of Cold Plasma and Ozone Technology for Decontamination of Escherichia Coli in foods-A Review.” Food Control 130:108338. doi: https://doi.org/10.1016/j.foodcont.2021.108338.
- Olmez, H., and M.Y. Akbas. 2009. “Optimization of Ozone Treatment of Fresh-Cut Green Leaf Lettuce.” Journal of Food Engineering 90 (4): 487–94. doi:https://doi.org/10.1016/j.jfoodeng.2008.07.026
- Ozkan, R., J.L. Smilanick, and O.A. Karabulut. 2011. “Toxicity of Ozone Gas to Conidia of Penicillium Digitatum, Penicillium Italicum, and Botrytis Cinerea and Control of Gray Mold on Table Grapes.” Postharvest Biology and Technology 60 (1): 47–51. doi:https://doi.org/10.1016/j.postharvbio.2010.12.004
- Ozon, A. T., and E. Kafkas. 2015. “Determination of Aroma Volatile Composition of Ozone Treated Arils from Longterm‐stored Whole Pomegranate Fruits Using HS‐SPME GC/MS Technique.” Hacettepe Journal of Biology and Chemistry 43 (3): 153–57.
- Oztekin, S., B. Zorlugenç, and F.K. Zorlugenç. 2006. “Effects of Ozone Treatment on Microfloraof Dried Figs.” Journal of Food Engineering 75 (3): 396–99. doi:https://doi.org/10.1016/j.jfoodeng.2005.04.024
- Pak, H. A., and J. Dixon. 2001.“Post-Harvest Treatment with Ozone for the Control of Ripe Rots in Avocado”.NZ Avocado Growers Association Annual Research Report 1: 46–49.
- Palou, L., C. H. Crisosto, J. L. Smilanick, J. E. Adaskaveg, and J. P. Zoffoli. 2002. “Effects of Continuous 0.3 Ppm Ozone Exposure on Decay Development and Physiological Responses of Peaches and Table Grapes in Cold Storage.” Postharvest Biology and Technology 24 (1): 39–48. doi:https://doi.org/10.1016/S0925-5214(01)00118-1
- Palou, L., J. L. Smilanick, C.H. Crisosto, and M. Mansour. 2001. “Effect of Gaseous Ozone Exposure on the Development of Green and Blue Molds on Cold Stored Citrus Fruit.” Plant Diseases 85 (6): 632–38. doi:https://doi.org/10.1094/PDIS.2001.85.6.632
- Pandiselvam, R., R. Kaavya, Y. Jayanath, K. Veenuttranon, P. Lueprasitsakul, V. Divya, … S. V. Ramesh. 2020. “Ozone as a Novel Emerging Technology for the Dissipation of Pesticide Residues in Foods–a Review.” Trends in Food Science & Technology 97:38–54. doi: https://doi.org/10.1016/j.tifs.2019.12.017.
- Pandiselvam, R., S. Subhashini, E. P. Banuu Priya, A. Kothakota, S. V. Ramesh, and S. Shahir. 2019. “Ozone Based Food Preservation: A Promising Green Technology for Enhanced Food Safety.” Ozone: Science & Engineering 41 (1): 17–34. doi:https://doi.org/10.1080/01919512.2018.1490636
- Pandiselvam, R., S. Sunoj, M. R. Manikantan, A. Kothakota, and K. B. Hebbar. 2017. “Application and Kinetics of Ozone in Food Preservation.” Ozone: Science & Engineering 39 (2): 115–26. doi:https://doi.org/10.1080/01919512.2016.1268947
- Panou, A.A., I.K. Karabagias, and K.A. Riganakos. 2018. “The Effect of Different Gaseous Ozone Treatments on Physicochemical Characteristics and Shelf Life of Apricots Stored under Refrigeration.” J Food Process Preservation 42 (5): e13614. doi:https://doi.org/10.1111/jfpp.13614.
- Pascual, A., I. Llorca, and A. Canut. 2007. “Use of Ozone in Food Industries for Reducing the Environmental Impact of Cleaning and Disinfection Activities.” Trends in Food Science and Technology 18:S29–S35. doi: https://doi.org/10.1016/j.tifs.2006.10.006.
- Patil, S., P. Bourke, J.M. Frias, B.K. Tiwari, and P.J. Cullen. 2009a. “Inactivation of Escherichia Coli in Orange Juice Using Ozone.” Innovations in Food Science and Emerging Technologies 10 (4): 551–57. doi:https://doi.org/10.1016/j.ifset.2009.05.011
- Patil, S., P.J. Cullen, B. Kelly, J.M. Frias, and B.P. Bourke. 2009b. “Extrinsic Control Parameters for Ozone Inactivation of Escherichia Coli Using a Bubble Column.” Journal of Applied Microbiology 107 (3): 830–37. doi:https://doi.org/10.1111/j.1365-2672.2009.04255.x
- Perez, A. G., C. Sanz, J. J. Rios, R. Olias, and J. M. Olias. 1999. “Effects of Ozone Treatment on Postharvest Strawberry Quality.” Journal of Agriculture and Food Chemistry 47 (4): 1652–56. doi:https://doi.org/10.1021/jf980829l
- Plewa, M. J., E. D. Wagner, S. D. Richardson, A. D. Thruston, Y. Woo, and A.B. McKague. 2004. “Chemical and Biological Characterization of Newly Discovered Iodoacid Drinking Water Disinfection By-Products.” Environmental Science & Technology 38 (18): 4713–22. doi:https://doi.org/10.1021/es049971v
- Pott, D.M., C. De Abreue Lima, Soria, L. Willmitzer, A.R. Fernie, Z. Nikoloski, S. Osorio, and J.G. Vallarino. 2020. “Metabolic Reconfiguration of Strawberry Physiology in Response to Postharvest Practices.” Food Chemistry 321:126747. doi: https://doi.org/10.1016/j.foodchem.2020.126747.
- Raghunathan, R., R. Pandiselvam, A. Kothakota, and A. M. Khaneghah. 2021. “The Application of Emerging Non-thermal Technologies for the Modification of Cereal Starches.” LWT 138:110795. doi: https://doi.org/10.1016/j.lwt.2020.110795.
- Reddy, S. V. R., D. V. S. Rao, and R.R. Sharma. 2017. “Ozone Treatments.” In Novel Postharvest Treatments of Fresh Produce edited by S. Pareek, 2017. CRC Press, Taylor and Francis, p.217-240
- Remondino, M., and L. Valdenassi. 2018. “Different Uses of Ozone: Environmental and Corporate Sustainability. Literature Review and Case Study.” Sustainability 10 (12): 4783. doi:https://doi.org/10.3390/su10124783
- Rice, R.G. 2012. “Health and Safety Aspects of Ozone Processing.” In Ozone in Food Processing, edited by C.O Donnell, B. K. Tiwari, P.J. Cullen, and R.G. Rice, 2012. Wiley-Blackwell: Chishester, U.K.
- Richardson, S.D. 2003. “Disinfection By-products and Other Emerging Contaminants in Drinking Water.” Trends in Analytical Chemistry 22 (10): 666–84. doi:https://doi.org/10.1016/S0165-9936(03)01003-3
- Rico, D., A.B. Martín-Diana, J.M. Frías, G.T. Henehan, and C. Barry-Ryan. 2006. “Effect of Ozone and Calcium Lactate Treatments on Browning and Texture Properties of Fresh-cut Lettuce.” Journal of the Science of Food and Agriculture 86 (13): 2179–88. doi:https://doi.org/10.1002/jsfa.2594
- Rodgers, S.L., J. N. Cash, M. Siddiq, and E.T. Ryser. 2004. “A Comparsion of Different Chemical Sanitizers for Inactivating E. Coli O157:H7 and Listeria Monocytogenes in Solution and on Apples, Lettuce, Strawberries and Cantaloupe.” Journal of Food Protection 67 (4): 721–31. doi:https://doi.org/10.4315/0362-028X-67.4.721
- Rodoni, L., N. Casadei, A. Concellón, A.R. Chaves Alicia, and A. R. Vicente. 2010. “Effect Of Short-Term Ozone Treatments On Tomato (Solanum lycopersicum L.) Fruit Quality and Cell Wall Degradation.” Journal of Agricultural and Food Chemistry 58 (1): 594–99. doi:https://doi.org/10.1021/jf9029145
- Rojas-Valencia, M. N. 2011. Research on Ozone Application as Disinfectant and Action Mechanisms on Wastewater Microorganisms, In Science against Microbial Pathogens: Communicating Current Research and Technological Advances edited byA Méndez-Vilas Proceedings of the International Conference on Antimicrobial Research (ICAR2010), Valladolid, Spain, 3 – 5 November 2010, p.263–271
- Salvador, A., I. Abad, L. Arnal, and J.M. Martinez-Javega. 2006. “Effect of Ozone on Postharvest Quality of Persimmon.” Journal of Food Science 71 (6): 443–46. doi:https://doi.org/10.1111/j.1750-3841.2006.00059.x
- Salvador, R., B. Casal, M. Yates, M.A. Martı́n-Luengo, and E. Ruiz-Hitzky. 2002. “Microwave decomposition of a chlorinated pesticide (Lindane) supported on modified sepiolites.„ Applied Clay Science 22 (3): 103–113. https://doi.org/https://doi.org/10.1016/S0169–1317(02)00132–1
- Sarron, E., P. Gadonna-Widehem, and T. Aussenac. 2021. “Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review.” Foods 10 (3): 605. doi:https://doi.org/10.3390/foods10030605
- Selma, M. V., D. Beltran, E. Chacon-Vera, and M.I. Gil. 2006. “Effect of Ozone on the Inactivation of Yersinia Enterocolitica and the Reduction of Natural Flora on Potatoes.” Journal of Food Protection 69 (10): 2357–63. doi:https://doi.org/10.4315/0362-028X-69.10.2357
- Selma, M.V., D. Beltran, A. Allende, E. Chacon-Vera, and M.I. Gil. 2007. “Elimination by Ozone of Shigellasonnei in Shredded Lettuce and Water.” Food Microbiology 24 (5): 492–99. doi:https://doi.org/10.1016/j.fm.2006.09.005
- Shalluf, M. A. 2012. “Study of Effect Different of Ozone Doses on Sugars Content in Tomatoes at Different Stages of Ripening.” International Journal of Nutrition and Food Engineering 6 (4): 182–84.
- Sharpe, D., L. Fan, K. McRae, B. Walker, R. MacKay, and C. Doucette. 2009. “Effects of Ozone Treatment On Botrytis Cinerea and sclerotinia Sclerotiorum in Relation to Horticultural Product Quality.” Journal of Food Science 74 (6): M250–M257. doi:https://doi.org/10.1111/j.1750-3841.2009.01234.x
- Shen, C., P. Norris, O. Williams, S. Hagan, and K. Li. 2016. “Generation of Chlorine By-products in Simulated Wash Water.” Food Chemistry 190:97–102. doi: https://doi.org/10.1016/j.foodchem.2015.04.146.
- Singh, N., R.K. Singh, A.K. Bhunia, and R.L. Stroshine. 2002. “Efficacy of Chlorine Dioxide, Ozone, and Thyme Essential Oil or a Sequential Washing in Killing Escherichia Coli O157:H7 on Lettuce and Baby Carrots.” LWT - Food Science and Technology 35 (8): 720–29. doi:https://doi.org/10.1006/fstl.2002.0933
- Sivaranjani, S., V. A. Prasath, R. Pandiselvam, A. Kothakota, and A. M. Khaneghah. 2021. “Recent Advances in Applications of Ozone in the Cereal Industry.” LWT-Food Science & Technology 146:111412. doi: https://doi.org/10.1016/j.lwt.2021.111412.
- Skog, L. J.,and, and C.L. Chu. 2001. “Effect of Ozone on Qualities of Fruits and Vegetables in Cold Storage.” Canadian Journal of Plant Science 81 (4): 773–78. doi:https://doi.org/10.4141/P00-110
- Smilanick, J. L. 2003.“Postharvest Use of Ozone on Citrus Fruit.”Packinghouse Newsletter 199, USA, 2003, pp. 1–6.
- Smith-McCollum. 2007.“Clean Technology for the Wine Industry.”http://www.wqpmag.com/clean-technology-wine-industry, 2007.
- Steenstrup, L.D., and J.D. Floros. 2004. “Inactivation of E. Coli 0157:H7 in Apple Cider by Ozone at Various Temperatures and Concentrations.” Journal of Food Processing and Preservation 28 (2): 103–16. doi:https://doi.org/10.1111/j.1745-4549.2004.tb00814.x
- Sujayasree, O. J., A. K. Chaitanya, R. Bhoite, R. Pandiselvam, A. Kothakota, M. Gavahian, and A. Mousavi Khaneghah. 2021. “Ozone: An Advanced Oxidation Technology to Enhance Sustainable Food Consumption through Mycotoxin Degradation.” Ozone: Science & Engineering 1–21. doi: https://doi.org/10.1080/01919512.2021.1948388.
- Sumikura, M., M. Hidaka, H. Murakami, Y. Nobutomo, and T. Murakami. 2007. “Ozone Microbubble Disinfection Method for Wastewater Reuse System.” Water Science and Technology 56 (5): 53–61. doi:https://doi.org/10.2166/wst.2007.556
- Takahashi, M., K. Chiba, and P. Li. 2007. “Formation of Hydroxyl Radicals by Collapsing Ozone Microbubbles under Strongly Acidic Conditions.” Journal of Physical Chemistry B 111 (39): 443–46. doi:https://doi.org/10.1021/jp074727m
- Tanaka, K., and K.S.N. Reddy. 2002. “Photodegradation of Phenoxyacetic Acid and Carbamate Pesticides on TiO2.” Applied Catalysis B:Environmental 39 (4): 305–10. doi:https://doi.org/10.1016/S0926-3373(02)00151-0
- Tepus, B., M. Simonic, and I. Petrinic. 2009. “Comparison between Nitrate and Pesticide Removal from Ground Water Using Adsorbents and NF and RO Membranes.” Journal of Hazardous Materials 170 (2–3): 1210–17. doi:https://doi.org/10.1016/j.jhazmat.2009.05.105
- Tiwari, B. K., C. P. O’Donnell, K. Muthukumarappan, and P.J. Cullen. 2009a. “Anthocyanin and Colour Degradation in Ozone-Treated Blackberry Juice.” Innovative Food Science and Emerging Technologies 10 (1): 70–75. doi:https://doi.org/10.1016/j.ifset.2008.08.002
- Tiwari, B. K., C.P. O’Donnell, A. Patras, N. Brunton, and P. J. Cullen. 2009b. “Effect of Ozone Processing on Anthocyanins and Ascorbic Acid Degradation of Strawberry Juice.” Food Chemistry 113 (4): 1119–26. doi:https://doi.org/10.1016/j.foodchem.2008.08.085
- Tiwari, B.K., and R.G. Rice. 2012. “Regulatory and Legislative Issues.” In In Ozone in Food Processing, edited by C. O Donnel, B. K Tiwari, P. J Cullen, and R. G Rice, 2012. Wiley-Blackwell: Chichester, UK.
- Tiwari, B.K., K. Muthukumarappan, C.P. O’Donnell, and P.J. Cullen. 2008. “Kinetics of Freshly Squeezed Orange Juice Quality Changes during Ozone Processing.” Journal of Agriculture and Food Chemistry 56 (15): 6416–22. doi:https://doi.org/10.1021/jf800515e
- Tzortzakis, N., I. Singleton, and J. Barnes. 2007. “Deployment of Low-level Ozone-Enrichment for the Preservation of Chilled Fresh Produce.” Postharvest Biology and Technology 43 (2): 261–70. doi:https://doi.org/10.1016/j.postharvbio.2006.09.005
- Vlyssides, A., D. Arapoglou, S. Mai, and E.M. Barampouti. 2005. “Electrochemical Detoxification of Four Phosphorothioate Obsolete Pesticides Stocks.” Chemosphere 58 (4): 439–47. doi:https://doi.org/10.1016/j.chemosphere.2004.09.037
- Wang, H., H. Feng, and Y. Luo. 2004. “Microbial Reduction and Storage Quality of Fresh-cut Cilantro Washed with Acidic Electrolyzed Water and Aqueous Ozone.” Food Research International 37 (10): 949–56. doi:https://doi.org/10.1016/j.foodres.2004.06.004
- Wani, S., J.K. Maker, J.R. Thompson, J. Barnes, and I. Singleton. 2015. “Effect of Ozone Treatment on Inactivation of Escherichia Coli and Listeria Sp. On Spinach.” Agriculture 5 (2): 155–69. doi:https://doi.org/10.3390/agriculture5020155.
- Wei, K., H. Zhou, T. Zhou, and J. Gong. 2007. “Comparison of Aqueous Ozone and Chlorine as Sanitizers in the Food Processing Industry: Impact on Fresh Agricultural Produce Quality.” Ozone: Science and Engineering 29 (2): 113–20. doi:https://doi.org/10.1080/01919510601186592
- Whangchai, K., K. Saengnil, and J. Uthaibutra. 2006. “Effect of Ozone in Combination with Some Organic Acids on the Control of Postharvest Decay and Pericarp Browning of Longan Fruit.” Crop Protection 25 (8): 821–25. doi:https://doi.org/10.1016/j.cropro.2005.11.003
- Wu, J., L. Lin, T. Luan, G.Y.S. Chan, and C. Lan. 2007a. “Effects of Organophosphorus Pesticides and Their Ozonation By-products on Gap Junctional Intercellular Communication in Rat Liver Cell Line.” Food Chemistry and Toxicology 45 (10): 2057–63. doi:https://doi.org/10.1016/j.fct.2007.05.006
- Wu, J. G., T.G. Luan, C.Y. Lan, W.H. Lo, and G.Y.S. Chan. 2007b. “Efficacy Evaluation of Low-Concentration of Ozonated Water in Removal of Residual Diazinon, Parathion, Methyl-parathion and Cypermethrin on Vegetable.” Journal of Food Engineering 79 (3): 803–09. doi:https://doi.org/10.1016/j.jfoodeng.2006.02.044
- Xu, L. 1999. “Use of Ozone to Improve the Safety of Fresh Fruits and Vegetables.” Food Technology 53 (10): 58–62.
- Yang, Y., Y. Komaki, S.Y. Kimura, H.-Y. Hu, E.D. Wagner, B.J. Mariñas, and M.J. Plewa. 2014. “Toxic Impact of Bromide and Iodide on Drinking Water Disinfected with Chlorine or Chloramines.” Environmental Science & Technology 48 (20): 12362–69. doi:https://doi.org/10.1021/es503621e
- Yaseen, T., A. Ricelli, B. Turan, P. Albanese, and A.M. D’onghia. 2015. “Ozone for Post-harvest Treatment of Apple Fruits.” Phytopathologia Mediterranea 54(1):94–103.
- Yeoh, W.K., A. Ali, and C.F. Forney. 2014. “Effects of Ozone on Major Antioxidants and Microbial Populations of Fresh-Cut Papaya.” Postharvest Biology and Technology 89:56–58. doi: https://doi.org/10.1016/j.postharvbio.2013.11.006.
- Young, S.B., and P. Setlow. 2004. “Mechanisms of Bacillus Subtilis Spore resistance to and Killing by Aqueous Ozone.” Journal of Applied Microbiology 96 (5): 1133–42. doi:https://doi.org/10.1111/j.1365-2672.2004.02236.x
- Zambre, S. S., K.V. Venkatesh, and N.G. Shah. 2010. “Tomato Redness for Assessing Ozone Treatment to Extend the Shelf Life.” Journal of Food Engineering 96 (3): 463–68. doi:https://doi.org/10.1016/j.jfoodeng.2009.08.027
- Zhang, C., J. C. Maness, A.A. Cuthbertson, S.Y. Kimura, H.K. Liberatore, S.D. Richardson, B.D. Stanford, M. Sun, and D.R. Knappe. 2020. “Treating Water Containing Elevated Bromide and Iodide Levels with Granular Activated Carbon and Free Chlorine: Impacts on Disinfection Byproduct Formation and Calculated Toxicity.” Environmental Science: Water Research & Technology 6 (12): 3460–75.
- Zhang, J.J., Y. Wei, and Z. Fang. 2019. “Ozone Pollution: A Major Health Hazard Worldwide.” Frontiers in Immunology 10:2518. doi: https://doi.org/10.3389/fimmu.2019.02518.
- Zhang, L., Z. Lu, Z. Yu, and X. Gao. 2005. “Preservation of Fresh-cut Celery by Treatment of Ozonated Water.” Food Control 16 (3): 279–83. doi:https://doi.org/10.1016/j.foodcont.2004.03.007
- Zhang, M., G. Xiao, and V.M. Salokhe. 2006. “Preservation of Strawberries by Modified Atmosphere Packages with Other Treatments.” Packaging Technology and Science: An International Journal 19 (4): 183–91. doi:https://doi.org/10.1002/pts.718
- Zhang, X., Z. Zhang, L. Wang, Z. Zhang, J. Li, and C. Zhao. 2011. “Impact of Ozone on Quality of Strawberry during Cold Storage.” Frontiers of Agriculture in China 5 (3): 356–60. doi:https://doi.org/10.1007/s11703-011-1053-y
- Zhang, Z.Y., X.J. Liu, and X.Y. Hong. 2007. “Effects of Home Preparation on Pesticide Residues in Cabbage.” Food Control 18 (12): 1484–87. doi:https://doi.org/10.1016/j.foodcont.2006.11.002
- Zhao, Z., G. Xu, Z. Han, Q. Li, Y. Chen, and D. Li. 2013. “Effect of Ozone on the Antioxidant Capacity of “Q Iushui” Pear (Pyrus pyrifolia Nakai Cv. Qiushui) during Postharvest Storage.” Journal of Food Quality 36 (3): 190–97. doi:https://doi.org/10.1111/jfq.12021
- Zucker, I., Y. Lester, D. Avisar, U. Hübner, M. Jekel, Y. Weinberger, and H. Mamane. 2015. “Influence of Wastewater Particles on Ozone Degradation of Trace Organic Contaminants.” Environmental Science & Technology 49 (1): 301–08. doi:https://doi.org/10.1021/es504314t.