Processing of basil with an extended shelf life using a novel disinfecting method

In recent years demand for organic and minimally processed foods with superior quality and extended shelf life has been increased. Introducing novel disinfecting processes instead of chlorine treatment in fruits and vegetable processing is of great importance for food technologists. In this study disinfecting effect of ozonized water and chlorine treatments on nutritional، microbial، sensory and shelf life fresh cut basil was investigated. The results showed that although both ozonation and chlorination led to a noticeable reduction in basil vitamin C and β-carotene; however، the amount of these nutritional substances were higher in treated samples compared to those of control after one week storage. Ozone treatment led to increase lightness and greenness and increased yellowness in samples. Both chorine and ozone treatments significantly (p<0. 05) reduced aerobic mesophylls، psycrotrophs، entrobacteriacea، molds and yeasts، although ozone was more effective in this respect. Ozone treated basil received higher sensorial scores compared to those of chlorine treated and control samples. Considering the fact that ozone preserved nutritional and sensorial quality and effectively reduced the microbial count and improved the shelf life of basil، its application as a novel disinfecting factor in vegetables processing is strongly recommended.