The use of ozone for the sanitization of fresh-cut produce has been postulated during all steps of the cold chain from harvest to consumption. However, little is known about its effects on the postharvest quality of minimally processed spinach. In the present study, the effects of different doses of ozone on the storage life and quality of minimally processed spinach were determined and compared with sodium hypochlorite. Minimally processed spinach samples were subjected to 4 treatments: immersion in sodium hypochlorite solution (100 ppm) as control, and exposure to 3 different ozonated water ( and 2 ppm) for 10 min. |
