ABSTRACT The native microflora survival and quality retention of fresh-cut onions treated by ozonated water (OW) with ozone concentration of 1.4 mg L−1, for 1, 3, and 5 min during storage at 4°C for 14 days were investigated. The pesticide residue removal effect of OW treatment for 5 min was also determined. The results show that all OW treatments significantly inhibited the growth of aerobic bacteria, coliforms, and yeasts during storage, with the OW treatment for 5 min allowing the lowest growth rates. OW treatment for 1 min significantly reduced the weight loss of fresh-cut onions during a longer storage time (8–14 d). All OW treatments reduced the respiration rate and the softening of fresh-cut onions, exhibiting better overall quality retention than the control samples. In addition, OW treatment for 5 min significantly reduced the residual levels of five tested pesticides (dimethyl dichlorovinyl phosphate, cypermethrin, chlorpyrifos, methomyl, and omethoate) compared with water treatment. These results indicate that treatment with OW is a promising strategy to control the microbial growth, preserve the quality and reduce pesticide residual of fresh-cut onions. Abbreviations OW: ozonated water; PCA: plate count agar; VRBA: violet red bile agar; PDA: potato dextrose agar; DDVP: dimethyl dichlorovinyl phosphate

中文翻译：

---

臭氧水对鲜切洋葱微生物生长、保质及去除农药残留的影响

摘要 研究了用臭氧浓度为 1.4 mg L−1 的臭氧水 (OW) 处理 1、3 和 5 分钟的鲜切洋葱在 4°C 下储存 14 天期间的原生微生物群落存活率和质量保持率。还测定了 OW 处理 5 min 的农药残留去除效果。结果表明，所有 OW 处理都显着抑制了储存期间需氧细菌、大肠菌群和酵母菌的生长，其中 OW 处理 5 分钟允许最低的生长速率。在较长的储存时间（8-14 天）内，OW 处理 1 分钟显着降低了鲜切洋葱的重量损失。所有 OW 处理都降低了鲜切洋葱的呼吸速率和软化，表现出比对照样品更好的整体质量保持。此外，与水处理相比，OW 处理 5 分钟显着降低了五种测试农药（磷酸二甲基二氯乙烯、氯氰菊酯、毒死蜱、灭多威和氧化乐果）的残留水平。这些结果表明，用 OW 处理是控制微生物生长、保持质量和减少鲜切洋葱农药残留的有前景的策略。缩写OW：臭氧水；PCA：平板计数琼脂；VRBA：紫红色胆汁琼脂；PDA：马铃薯葡萄糖琼脂；DDVP：二甲基二氯乙烯磷酸酯 缩写OW：臭氧水；PCA：平板计数琼脂；VRBA：紫红色胆汁琼脂；PDA：马铃薯葡萄糖琼脂；DDVP：二甲基二氯乙烯磷酸酯 缩写OW：臭氧水；PCA：平板计数琼脂；VRBA：紫红色胆汁琼脂；PDA：马铃薯葡萄糖琼脂；DDVP：二甲基二氯乙烯磷酸酯