ReviewFoods (Basel, Switzerland)2021
Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
24 citing papers in PubMed.
- Ozone as a Next-Generation Sterilization Process in Tissue Engineering and Regenerative Medicine: Critically Bridging Product Stability, Safety and Clinical Translation.Molecules (Basel, Switzerland) · 2026Review
- Review
- Exploring Ozonated Vegetable Oils as Antimicrobial and Functional Agents in Food Systems: A Systematic Narrative Review.Foods (Basel, Switzerland) · 2026Review
- Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation.Foods (Basel, Switzerland) · 2026Article
- Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties.Foods (Basel, Switzerland) · 2026Article
- Non-thermal processing of polyphenol- and carotenoid-rich green leafy vegetables for healthy aging: effects on antioxidant properties and bioavailability.Frontiers in nutrition · 2026Review
- Application of Gaseous Ozone to Enhance Quality and Microbiological Safety of Strawberries.Molecules (Basel, Switzerland) · 2025Article
- Role of biotechnology for shelf-life extension and quality improvement of perishable fruits and vegetables: a comprehensive review.Food science and biotechnology · 2025Review
- Influence of Gaseous Ozone Treatments on Mechanical and Chemical Properties of Japanese Quince Fruits During Storage.Foods (Basel, Switzerland) · 2025Article
- Physicochemical Changes and Antioxidant Metabolism ofMolecules (Basel, Switzerland) · 2025Article
- Emerging and Innovative Technologies for the Sanitization of Fresh Produce: Advances, Mechanisms, and Applications for Enhancing Food Safety and Quality.Foods (Basel, Switzerland) · 2025Review
- Advances in ozone technology for preservation of grains and end products: Application techniques, control of microbial contaminants, mitigation of mycotoxins, impact on quality, and regulatory approvals.Comprehensive reviews in food science and food safety · 2025Review
- Article
- From Soil to Salad: Strategies for Reducing Foodborne Illness Outbreaks.Food science & nutrition · 2025Review
- Challenges and Opportunities in the Sustainable Improvement of Carrot Production.Plants (Basel, Switzerland) · 2024Review
- Ozone Application Suppressed the Blue Mold Development and Maintained the Main Active Ingredients Content of Postharvest FreshJournal of fungi (Basel, Switzerland) · 2024Article
- Green control for inhibitingFrontiers in microbiology · 2024Article
- Advances in antimicrobial techniques to reduce postharvest loss of fresh fruit by microbial reduction.NPJ sustainable agriculture · 2024Review
- The Visibility of Changes in the Antioxidant Compound Profiles of Strawberry and Raspberry Fruits Subjected to Different Storage Conditions Using ATR-FTIR and Chemometrics.Antioxidants (Basel, Switzerland) · 2023Article
- Ozone application in different industries: A review of recent developments.Chemical engineering journal (Lausanne, Switzerland : 1996) · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were explained as well as recent regulatory developments in the food industry. By then selecting three vegetables, we show that ozone avoids and controls biological growth on vegetables, keeping their attractive appearance and sensorial qualities, assuring nutritional characteristics' retention and maintaining and increasing the shelf-life. In liquid solution, ozone can be used to disinfect processing water and vegetables, and in gaseous form, ozone helps to sanitize and preserve vegetables during storage. The multifunctionality of ozone makes it a promising food processing agent. However, if ozone is improperly used, it causes some deleterious effects on products, such as losses in their sensory quality. For an effective and a safe use of ozone, specific treatment conditions should be determined for all kinds of vegetables. In a last step, we propose highlighting the different essential characteristics of ozone treatment in order to internationally harmonize the data relating to the treatments carried-out.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.