ABSTRACT

The effect of ozonated water on quality and peel microbial load reduction of Nocellara Etnea (NE) olives was evaluated. Different ozone concentrations in water and different time of contact were tested. Moreover, two different ozonated water washing methods, dipping, and continuous shower, were compared. Color, texture, chemical, and microbiological analyses were performed before and after treatments and after 20 days of fermentation in brine with and without Lactiplantibacillus plantarum starter culture at 10⁸ CFU/mL. The continuous shower with 6.5 ppm ozonated water for 10 min led to a reduction of 1 logarithmic unit for mesophilic aerobic bacteria and 1.47 log unit for yeasts and mold population compared to water washing. Olive firmness and color were affected differently.

摘要

评估了臭氧水对 Nocellara Etnea (NE) 橄榄的质量和果皮微生物负荷减少的影响。测试了水中不同的臭氧浓度和不同的接触时间。此外，还比较了两种不同的臭氧水洗涤方法，即浸渍法和连续淋浴法。颜色、质地、化学和微生物分析在处理前后以及在有和没有植物乳杆菌发酵剂以 10 ⁸ CFU/mL 的情况下在盐水中发酵 20 天后进行。与水洗相比，用 6.5 ppm 臭氧水连续淋浴 10 分钟导致嗜温需氧细菌减少 1 对数单位，酵母和霉菌种群减少 1.47 对数单位。橄榄的硬度和颜色受到不同的影响。