Abstract
Sterilization efficiency of ozone is well known, it is using in food field recently. In this study, sterilization efficiency of ozonated water and the influence to retain the freshness of vegetables-cabbage and spinach-were investigated. Resistance of ozone to microorganisms differed with the species, it is similar to that the theory of heat sterilization. D value of Bacillus species was high, it was necessary to contact at high concentration for a long time. The surface cells of cabbage were damaged by ozone treatment of 2 ppm for 40 minutes. Then the pectin and reducing sugar concentration in the treated ozonated water increased proportionately with ozone concentration and treating time. The yield of cell wall components after ozone-treated cabbage and spinach was examined, the pectin fraction of cabbage was decreased by ozone treatment.
