Ultrasound requires high power and longer treatment times to inactivate microorganisms when compared to ultrasound combined with other technologies. Also, the antimicrobial efficiency of aqueous ozone increases with an increase in its concentration and exposure time, but with a detrimental effect on the quality of the treated food. In this study, the effect of aqueous ozone at low concentration, multi-mode frequency irradiation and their combination on microbial safety and nutritional quality of cherry tomato was investigated. Individual washing with aqueous ozone and mono-mode frequency irradiation resulted in <1 log CFU/g reduction in the spoilage microorganisms, while dual-mode frequency irradiation (DMFI) resulted in higher microbial reduction (1.3-2.6 1 log CFU/g). The combined system (20/40 kHz + aqueous ozone) on the other hand, resulted in >3 log CFU/g microbial reduction. The application of DMFI enhanced the antimicrobial efficiency of aqueous ozone without any detrimental effect on the physicochemical properties (except the firmness), bioactive compounds, and antioxidants of the cherry tomato during 21 days refrigerated storage. The result obtained indicates the promising substitute to the single washing technique for microbial safety as well as preserving the nutritional quality and enhancing the shelf life of cherry tomato.

中文翻译：

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Sonozonation：增强臭氧水清洗技术对樱桃番茄的抗菌效果。

与超声结合其他技术相比，超声需要高功率和更长的处理时间才能灭活微生物。同样，臭氧水的抗菌效率随着其浓度和暴露时间的增加而增加，但是对处理食品的质量有不利影响。在这项研究中，研究了低浓度臭氧水，多模频率辐照及其组合对樱桃番茄微生物安全性和营养品质的影响。臭氧水溶液和单模频率辐射的单独洗涤导致腐败微生物的下降<1 log CFU / g，而双模频率辐射（DMFI）导致更高的微生物减少（1.3-2.6 1 log CFU / g）。另一方面，组合系统（20/40 kHz +臭氧水）导致> 3 log CFU / g微生物减少。DMFI的应用提高了臭氧水溶液的抗菌效率，而在冷藏21天的过程中，对樱桃番茄的理化特性（硬度除外），生物活性化合物和抗氧化剂没有任何有害影响。获得的结果表明，在微生物安全性以及保留营养品质和延长樱桃番茄的货架寿命方面，有希望替代单一洗涤技术。