Study of quality and technological parameters for the storage of greens using ionized water

Authors

  • Gia Dadunashvili Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, 59, Tamar - Mepe str. 4600, Kutaisi, Georgia, Tel.: +995 577 32 10 56 https://orcid.org/0000-0001-8177-6430
  • Davit Tsagareishvili Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, 59 Tamar - Mepe str. 4600, Kutaisi, Georgia, Tel.: +995 551 36 86 83
  • Otari Sesikashvili Akaki Tsereteli State University
  • Tamar Tskipurishvili Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, 59 Tamar - Mepe str. 4600, Kutaisi, Georgia, Tel.: +995 595 29 10 69 https://orcid.org/0009-0008-0756-6433
  • Nugzari Sakhanberidze Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, 59 Tamar - Mepe str. 4600, Kutaisi, Georgia, Tel.: +995 577 32 14 98 https://orcid.org/0000-0003-0876-1448
  • Shota Rukhadze Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, 59 Tamar - Mepe str. 4600, Kutaisi, Georgia, Tel.: +995 593 32 17 82 https://orcid.org/0009-0004-4472-6249

DOI:

https://doi.org/10.5219/1895

Keywords:

acidic ionized water, alkaline ionized water, reduced density, greens, storage

Abstract

During the storage of agricultural products, in order to maximally preserve quality indicators and to prevent spoilage, the creation of a special temperature and climate regime in the cold storage boxes, harmless to health and environmentally friendly preparations are used, which along with a temperature environment, allow for long-term, high-quality storage of products, as well as complex sanitary-hygienic measures, the main one of which is disinfection and deodorization of the cold storage boxes. The article discusses the studies on the treatment of agricultural products by ionized water and their further storage, in particular, for the greens storage, there was selected their treatment by „alkaline ionized water” while „acidic ionized water“ is used for disinfection of the cold storage boxes. The method of obtaining ionized water and the research object were selected, the storage conditions were established, and the quality and technological indicators of the greens were determined. The reduced density of glucose under optimal storage conditions varies from 28 to 19, and the reduced density of water ranges within 445 to 404 after 10 days of storage. The change of technological indicators after 3 and 10 days of storage amounts to: mass losses – 0.70% and 0.85%, water binding capacity - 70% and 61%, and water holding – 65% and 57%.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Megrelidze, T., Maglakelidze, N., & Gugulashvili, G. (2013). Samacivro saknis ozonirebis procesis optimaluri parametrebis dasabuteba (Justification of the optimal parameters of the ozonation process of the refrigerator chamber). In United Nations Development Program (UNDP), Ministry of Environment and Natural Resources Protection of Georgia, Artificial cold and environment (Issue 1, pp. 19–27). ISSN UNDP Georgia.

Rodionova, K., Кhimych, M., & Paliy, A. (2021). Veterinary and sanitary assessment and disinfection of refrigerator chambers of meat processing enterprises. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 616–626). HACCP Consulting. https://doi.org/10.5219/1628 DOI: https://doi.org/10.5219/1628

López-Gómez, A., Castaño-Villar, A. M., Palop, A., & Marín-Iniesta, F. (2012). Hygienic Design and Microbial Control of Refrigeration and Air Conditioning Systems for Food Processing and Packaging Plants. In Food Engineering Reviews (Vol. 5, Issue 1, pp. 18–35). Springer Science and Business Media LLC. https://doi.org/10.1007/s12393-012-9060-1 DOI: https://doi.org/10.1007/s12393-012-9060-1

Tanaka, Y., Saihara, Y., Izumotani, K., & Nakamura, H. (2018). Daily ingestion of alkaline electrolyzed water containing hydrogen influences human health, including gastrointestinal symptoms. In Medical Gas Research (Vol. 8, Issue 4, p. 160). Medknow. https://doi.org/10.4103/2045-9912.248267 DOI: https://doi.org/10.4103/2045-9912.248267

Hayakawa, T. (2000). Scientific Research Studies on Ionized Alkaline Water. In Food Stile (Vol. 3, pp. 49–55).

Huang, Y.-R., Hung, Y.-C., Hsu, S.-Y., Huang, Y.-W., & Hwang, D.-F. (2008). Application of electrolyzed water in the food industry. In Food Control (Vol. 19, Issue 4, pp. 329–345). Elsevier BV. https://doi.org/10.1016/j.foodcont.2007.08.012 DOI: https://doi.org/10.1016/j.foodcont.2007.08.012

Zhang, C., Li, B., Jadeja, R., & Hung, Y.-C. (2015). Effects of Electrolyzed Oxidizing Water on Inactivation ofBacillus subtilisandBacillus cereusSpores in Suspension and on Carriers. In Journal of Food Science (Vol. 81, Issue 1, pp. M144–M149). Wiley. https://doi.org/10.1111/1750-3841.13169 DOI: https://doi.org/10.1111/1750-3841.13169

Bui, V. N., Nguyen, K. V., Pham, N. T., Bui, A. N., Dao, T. D., Nguyen, T. T., Nguyen, H. T., Trinh, D. Q., Inui, K., Uchiumi, H., Ogawa, H., & Imai, K. (2017). Potential of electrolyzed water for disinfection of foot-and-mouth disease virus. In Journal of Veterinary Medical Science (Vol. 79, Issue 4, pp. 726–729). Japanese Society of Veterinary Science. https://doi.org/10.1292/jvms.16-0614 DOI: https://doi.org/10.1292/jvms.16-0614

Fadriquela, A., Sajo, M. E. J., Bajgai, J., Kim, D.-H., Kim, C.-S., Kim, S.-K., & Lee, K.-J. (2020). Effects of Strong Acidic Electrolyzed Water in Wound Healing via Inflammatory and Oxidative Stress Response. In R. V. Gon alves (Ed.), Oxidative Medicine and Cellular Longevity (Vol. 2020, pp. 1–10). Hindawi Limited. https://doi.org/10.1155/2020/2459826 DOI: https://doi.org/10.1155/2020/2459826

Percival, S. L., McCarty, S., Hunt, J. A., & Woods, E. J. (2014). The effects of pH on wound healing, biofilms, and antimicrobial efficacy. In Wound Repair and Regeneration (Vol. 22, Issue 2, pp. 174–186). Wiley. https://doi.org/10.1111/wrr.12125 DOI: https://doi.org/10.1111/wrr.12125

Schreml, S., Szeimies, R.-M., Karrer, S., Heinlin, J., Landthaler, M., & Babilas, P. (2010). The impact of the pH value on skin integrity and cutaneous wound healing. In Journal of the European Academy of Dermatology and Venereology (Vol. 24, Issue 4, pp. 373–378). Wiley. https://doi.org/10.1111/j.1468-3083.2009.03413.x DOI: https://doi.org/10.1111/j.1468-3083.2009.03413.x

Reis, R., Sipahi, H., Dinc, O., Kavaz, T., Charehsaz, M., Dimoglo, A., & Aydın, A. (2020). Toxicity, mutagenicity and stability assessment of simply produced electrolyzed water as a wound healing agent in vitro. In Human & Experimental Toxicology (Vol. 40, Issue 3, pp. 452–463). SAGE Publications. https://doi.org/10.1177/0960327120952151 DOI: https://doi.org/10.1177/0960327120952151

Ara, J., Bajgai, J., Sajo, Ma. E. J., Fadriquela, A., Kim, C.-S., Kim, S.-K., & Lee, K.-J. (2019). The immunological and oxidative stress regulation of non-thermal plasma-aided water on atopic dermatitis-like lesion in dinitrochlorobenzene-induced SKH-1 hairless mice. In Molecular & Cellular Toxicology (Vol. 15, Issue 2, pp. 199–208). Springer Science and Business Media LLC. https://doi.org/10.1007/s13273-019-0023-y DOI: https://doi.org/10.1007/s13273-019-0023-y

Sesikashvili, O., Tsagareishvili, D., Dadunashvili, G., & Sakhanberidze, N. (2016). Bostneulisa da khilis shenakhvis shedarebiti analizi ,,mkvdari” da ,,tsotskhali” tsklebis gamokenebis dros, (Comparative analysis of storage of vegetables and fruits using „dead“ and „living“ waters). In International Scientific-Practical Conference: Modern Engineering Technologies, (Collection of works), Kutaisi, Georgia (pp. 489–496). (In Georgian)

Tevdoradze, S., & Tsagareishvili, D. (2013). Khilisa da bostneulis shenaxvis sirTuleebi da ekonomikuri epekturobis kvleva (Fruit and vegetable storage difficulties and research economic efficiency). United Nations Development Programme (UNDP), Ministry of Environment and Natural Resources Protection of Georgia, Artificial cold and environment (Issue 1, pp. 8–12). UNDP Georgia.

Mahajan, P. V., Caleb, O. J., Singh, Z., Watkins, C. B., & Geyer, M. (2014). Post-harvest treatments of fresh produce. In Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences (Vol. 372, Issue 2017, p. 20130309). The Royal Society. https://doi.org/10.1098/rsta.2013.0309 DOI: https://doi.org/10.1098/rsta.2013.0309

Methods for determining pH, acidity and alkalinity. (2011). Retrieved from https://www.izmteh.ru/articles/opre delenie-kislotnosti-i-shchelochnosti.php/.

Tevdoradze, S. (2010). Study of quality storage mode parameters of plant food products. [Doctoral dissertation, Akaki Tsereteli State University]. 210 p.

Ahn, J. Y., Kil, D. Y., Kong, C., & Kim, B. G. (2014). Comparison of Oven-drying Methods for Determination of Moisture Content in Feed Ingredients. In Asian-Australasian Journal of Animal Sciences (Vol. 27, Issue 11, pp. 1615–1622). Asian Australasian Association of Animal Production Societies. https://doi.org/10.5713/ajas.2014.14305 DOI: https://doi.org/10.5713/ajas.2014.14305

International Organization for Standardization. (2003). Fruit and vegetable products-Determination of soluble solids-Refractometric method. (ISO Standard No. 2173:2003).

Ziv, C., & Fallik, E. (2021). Post-harvest Storage Techniques and Quality Evaluation of Fruits and Vegetables for Reducing Food Loss. In Agronomy (Vol. 11, Issue 6, p. 1133). MDPI AG. https://doi.org/10.3390/agronomy11061133 DOI: https://doi.org/10.3390/agronomy11061133

Galani, J. H. Y., Patel, J. S., Patel, N. J., & Talati, J. G. (2017). Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity. In Antioxidants (Vol. 6, Issue 3, p. 59). MDPI AG. https://doi.org/10.3390/antiox6030059 DOI: https://doi.org/10.3390/antiox6030059

Ziv, C., & Fallik, E. (2021). Post-harvest Storage Techniques and Quality Evaluation of Fruits and Vegetables for Reducing Food Loss. In Agronomy (Vol. 11, Issue 6, p. 1133). MDPI AG. https://doi.org/10.3390/agronomy11061133 DOI: https://doi.org/10.3390/agronomy11061133

Tsagareishvili, D., Sesikashvili, O., Tskipurishvili, T., & Sesikashvili, T. (2015). Mcvanilis shenakhvis optimaluri rezhimebis gansazgvra kombinirebul garemoshi. (Determination of optimal modes of storage of herbs in a combined environment.) In International scientific-practical conference: Innovative technologies of production of functional food products, Georgia, Kutaisi, (Collection of works, Vol. 1, pp. 503–507). (In Georgian)

Tsagareishvili, D., Sesikashvili, O., Gogishvili, N., & Tsagareishvili, Sh. (2015). Mcvanilis shenakhvis optimaluri rezhimebis gansazgvra kondicirebul garemoshi. (Determining the optimal modes of storage of herbs in a conditioned environment.) In International scientific-practical conference: Innovative technologies for the production of functional food products. Georgia, Kutaisi, (Collection of works, Vol. 1, pp. 507–510). (In Georgian)

Tsagareishvili, D., Sesikashvili, O., Tskipurishvili, T., & Tevdoradze, S. (2013). Mcvanilis shenakhvisa da transportirebis procesis kvleva. (Research on the process of storage and transportation of herbs.) In 2nd international scientific conference - Energy: regional problems and development prospects, Georgia, Kutaisi, (Collection of works, pp. 215–218). (In Georgian)

Tsagareishvili, D., Sesikashvili, O., Tskipurishvili, T., Dadunashvili, G., & Gogishvili, N. (2014). Mcvanilis shenakhvisa da transportirebis shesadzleblobis kvleva da optimaluri rezhimebis dadgena inertul garemoshi. (Research on the possibility of storage and transportation of the herbs and establishing optimal regimes in an inert environment.) In International scientific conference - Science and innovative technologies. Georgia, Kutaisi, (Collection of works, pp. 177–179). (In Georgian)

Tsagareishvili, D., Sesikashvili, O., Tskipurishvili, T., Dadunashvili, G., & Gogishvili, N. (2014). Mcvanilis shenakhvisa da transportirebis shesadzleblobis kvleva da optimaluri rezhimebis dadgena gatsivebul garemoshi. (Research on the possibility of storage and transportation of the herbs and optimal regimes in a chilled environment.) In International scientific conference - Science and innovative technologies, Georgia, Kutaisi, (Collection of works, pp. 175–177). (In Georgian)

Galgano, F., Caruso, M. C., Condelli, N., Stassano, S., & Favali, F. (2015). Application of ozone in fresh-cut iceberg lettuce refrigerator. In Advances in Horticultural Science (Vol. 29, Issue 2/3, pp. 61–64). ASHS.

Guzel-Seydim, Z. B., Greene, A. K., & Seydim, A. C. (2004). Use of ozone in the food industry. In LWT - Food Science and Technology (Vol. 37, Issue 4, pp. 453–460). Elsevier BV. https://doi.org/10.1016/j.lwt.2003.10.014 DOI: https://doi.org/10.1016/j.lwt.2003.10.014

Xue, W., Macleod, J., & Blaxland, J. (2023). The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology. In Foods (Vol. 12, Issue 4, p. 814). MDPI AG. https://doi.org/10.3390/foods12040814 DOI: https://doi.org/10.3390/foods12040814

Sarron, E., Gadonna-Widehem, P., & Aussenac, T. (2021). Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review. In Foods (Vol. 10, Issue 3, p. 605). MDPI AG. https://doi.org/10.3390/foods10030605 DOI: https://doi.org/10.3390/foods10030605

Simpson, A. M.-A., & Mitch, W. A. (2021). Chlorine and ozone disinfection and disinfection byproducts in post-harvest food processing facilities: A review. In Critical Reviews in Environmental Science and Technology (Vol. 52, Issue 11, pp. 1825–1867). Informa UK Limited. https://doi.org/10.1080/10643389.2020.1862562 DOI: https://doi.org/10.1080/10643389.2020.1862562

Glowacz, M., Colgan, R., & Rees, D. (2014). The use of ozone to extend the shelf-life and maintain quality of fresh produce. In Journal of the Science of Food and Agriculture (Vol. 95, Issue 4, pp. 662–671). Wiley. https://doi.org/10.1002/jsfa.6776 DOI: https://doi.org/10.1002/jsfa.6776

Glowacz, M., & Rees, D. (2016). The practicality of using ozone with fruit and vegetables. In Journal of the Science of Food and Agriculture (Vol. 96, Issue 14, pp. 4637–4643). Wiley. https://doi.org/10.1002/jsfa.7763 DOI: https://doi.org/10.1002/jsfa.7763

Kim, J.-G., Yousef, A. E., & Khadre, M. A. (2003). Ozone and its current and future application in the food industry. In Advances in Food and Nutrition Research (pp. 167–218). Elsevier. https://doi.org/10.1016/s1043-4526(03)45005-5 DOI: https://doi.org/10.1016/S1043-4526(03)45005-5

De Santis, D., Garzoli, S., & Vettraino, A. M. (2021). Effect of gaseous ozone treatment on the aroma and clove rot by Fusarium proliferatum during garlic post-harvest storage. In Heliyon (Vol. 7, Issue 4, p. e06634). Elsevier BV. https://doi.org/10.1016/j.heliyon.2021.e06634 DOI: https://doi.org/10.1016/j.heliyon.2021.e06634

Alothman, M., Kaur, B., Fazilah, A., Bhat, R., & Karim, A. A. (2010). Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits. In Innovative Food Science & Emerging Technologies (Vol. 11, Issue 4, pp. 666–671). Elsevier BV. https://doi.org/10.1016/j.ifset.2010.08.008 DOI: https://doi.org/10.1016/j.ifset.2010.08.008

Alexopoulos, A., Plessas, S., Ceciu, S., Lazar, V., Mantzourani, I., Voidarou, C., Stavropoulou, E., & Bezirtzoglou, E. (2013). Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green bell pepper (Capsicum annuum). In Food Control (Vol. 30, Issue 2, pp. 491–496). Elsevier BV. https://doi.org/10.1016/j.foodcont.2012.09.018 DOI: https://doi.org/10.1016/j.foodcont.2012.09.018

Downloads

Published

2023-07-18

How to Cite

Dadunashvili, G., Tsagareishvili, D., Sesikashvili, O., Tskipurishvili, T., Sakhanberidze, N., & Rukhadze, S. (2023). Study of quality and technological parameters for the storage of greens using ionized water. Potravinarstvo Slovak Journal of Food Sciences, 17, 606–619. https://doi.org/10.5219/1895

Issue

Vol. 17 (2023): Potravinarstvo Slovak Journal of Food Sciences

Section

Articles

License

Copyright (c) 2023 Potravinarstvo Slovak Journal of Food Sciences

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

Crossref
Scopus
Google Scholar
Europe PMC

Most read articles by the same author(s)