In recent years, consumers have become increasingly aware of the nutritional benefits
brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of …

Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and
processing. This strong disinfectant is now being used in the food industry. In this review, the …

Fresh-cut 'Fuji'apples were immersed for 5 min in plasma-activated water (PAW) generated,
by plasma generated with sinusoidal voltages at 7.0 kHz with amplitudes of 6 kV, 8 kV, and …

Minimally processed fresh produce is one of the fastest growing segments of the food
industry due to consumer demand for fresh, healthy, and convenient foods. However …

Aims. We investigated the effectiveness of ozone (aqueous and gaseous) treatment as an
alternative sanitizing technology to common conventional disinfectants in reducing the …

The application of chemical disinfectants in postharvest food processing facilities is
important for the control of foodborne pathogen outbreaks. Similar to drinking water …

Ultrasound (US) processing has emerged as a novel food preservation technology. This
strategy has proved antimicrobial effects due to cavitation, which is the formation, growth …

Aqueous ozone was first used to take the place of chlorine as fresh‐cut apples sanitiser.
Aqueous ozone (1.4 mg L− 1) treatments were evaluated for their effectiveness on microbial …

The effects of aqueous ozone (AO) treatment on the firmness, cellwall polysaccharide
content, enzymatic activity, and gene expression of cell wall-degrading enzymes were …

The influence of aqueous ozone (1.4 mg/L) treatment for 1, 5, and 10 min on the microbial
growth and quality attributes of fresh‐cut cabbage during storage at 4° C for 12 days was …