Effects of Spraying Ozone Water on Microbial Quantity of Fruit Surface
Tang Chao
Shi Ji
Wang Shuai
Wang Qiucheng
Yang Hongbing
Dong Chunhai
Yang Jianming
Feng Tao
Yi Xiaohua
Abstract：The population and quantity of microorganisms on the surface of fruits is one of the reasons that affect their storage time and quality.In this experiment,to explore the application of ozone water in the storage of fruits,the method of dilution coating plate was used to isolate and culture microbes on fruit surface.The changes of the number of bacteria,fungi and actinomycetes on the surface of strawberry,tomato and cucumber were studied before and after spraying ozone water.The results showed that the number of bacteria,fungi and actinomycetes on the fruit surface changed due to the concentration of ozone water.The higher the ozone water concentration was,the lower the microbial quantity was.With the sterile water as a control,the inhibitory rates of high concentration ozone water on the bacteria on strawberry,tomato and cucumber were 67.96％,80.30％ and 85.45％,respectively;the inhibitory rates on the fungi were 79.17％,69.70％ and 56.52％,respectively;the inhibitory rates on the actinomycetes were 46.15％,53.13％ and 56.25％,respectively.It can be seen that the strongest inhibitory effect by spraying ozone water was on bacteria on the fruit surface,followed by fungi.Moreover,the inhibitory effect had a certain relationship with fruit species.The smoother the fruit surface was,the more obvious the inhibitory effect was.Above all,spraying ozone water could effectively reduce the number of microorganisms on the surface of fruits,and had the potential to improve the storage time and quality of fruits.
Keywords：Ozone waterFruitMicroorganismQuantity
Publication Date：2017-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：5( 59-63 )