Efficacy of Ozonated Water in Reducing Microbial Contamination and Maintaining Quality of Sunflower Microgreens During Cold Storage

Punnawich Yenjit

Department of Agricultural Technology, Faculty of Agricultural Technology and Industrial Technology, Nakhon Sawan Rajabhat University

Sarunya Pengphol

Department of Agricultural Technology, Faculty of Agricultural Technology and Industrial Technology, Nakhon Sawan Rajabhat University

DOI: https://doi.org/10.14456/apst.2025.40

Keywords: Shelf life Vegetable quality Ozone concentration Contamination reduction Food safety

Abstract

This study aimed to investigate the effect of ozonated water on the microbial contamination and quality of sunflower microgreens. Sunflower microgreens were arranged in a completely randomized design for ozone treatments, with 5 replications. A 1 g/L concentration of ozonated water reduced the number of harmful microbes on the microgreens with increased washing time, from 30 s to 1, 3, and 5 min. The effect of ozone concentrations of 0, 1, 5, and 10 g/L on sunflower quality showed that the 1 g/L ozone concentration increased the vitamin C content from 1.49 to 1.67 mg 100 g/food waste (FW), and reduced weight loss, after storage at 8±1°C for 3 days. Additionally, the 1 g/L ozonated water and ozonated water combined with ice at 5°C for 5 min reduced weight loss and browning scores after 8 days of storage, as well as maintaining the color (a* value) of the sunflower microgreens. Therefore, to promote food safety and product quality, the research recommends applying this washing technique to postharvest sunflower microgreens.

How to Cite

Yenjit, P., & Pengphol, S. . (2025). Efficacy of Ozonated Water in Reducing Microbial Contamination and Maintaining Quality of Sunflower Microgreens During Cold Storage. Asia-Pacific Journal of Science and Technology, 30(03), APST–30. https://doi.org/10.14456/apst.2025.40

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