EFFICACY EVALUATION OF OZON ON MICROBIAL QUALITY AND ANNIHILATE OF LARVAE ON SAFFRON

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AKBARI M.; NEMAT SHAHI M.M.; HADDAD KHODAPARAST M.H.; JAHED E.

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2014 | Volume:24 | Issue:3 Page(s): 351-361

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Title

EFFICACY EVALUATION OF OZON ON MICROBIAL QUALITY AND ANNIHILATE OF LARVAE ON SAFFRON

Author(s)

AKBARI M. | NEMAT SHAHI M.M. | HADDAD KHODAPARAST M.H. | JAHED E. | Issue Writer Certificate

Keywords

COLIFORMSQ3

OZONE TREATMENTQ2

PICROCROCINEQ2

SAFFRONQ3

SAFFRANALQ3

Abstract

Iran has first place producing and exportation of the SAFFRON in the world and more than 65% of the word production of this expensive product is related to Iran. This expensive product of our country, because of the contact with soil, has a high microbial contamination that especially at the beginning of the season its amount is higher than permitted standard. In addition to that, existence of larvae in SAFFRON causes difficulties in exporting of this worthy product. In this research, ozone was used as a disinfectant for the SAFFRON which was attacked by the pest and microorganisms. For the purpose of inactivating of microbiological contamination of SAFFRON, 4 levels of ozones include (0, 0.5, 1 and 2 ppm) and contact times include (0, 1, 2 and 3 hours) were used. After using these conditions microbiological tests were done including total count of bacteria, coliform, mold and yeast and chemical analyses of main characteristic of SAFFRON. The results of this research showed that at level 2 ppm of ozone and during 3 hours contact time of SAFFRON with ozone, decrease in the total count of bacteria, COLIFORMS, mold and yeast were found to be 93.3%, 99.8%, 96.9% and 84.5%, respectively. At this condition, results of measurement of crocine, SAFFRANAL and PICROCROCINE also showed a decrease of 14.9%, 10.46% and 13.85%, respectively. The results of investigation for the presence of the living larvae, after using 2 ppm dosage of ozone, showed after 20 minutes annihilated almost 84% of larvae and by continuing ozonation for 40 minutes nearly no larvae remained alive.

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APA: Copy

AKBARI, M., NEMAT SHAHI, M.M., HADDAD KHODAPARAST, M.H., & JAHED, E.. (2014). EFFICACY EVALUATION OF OZON ON MICROBIAL QUALITY AND ANNIHILATE OF LARVAE ON SAFFRON. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(3), 351-361. SID. https://sid.ir/paper/148623/en

Vancouver: Copy

AKBARI M., NEMAT SHAHI M.M., HADDAD KHODAPARAST M.H., JAHED E.. EFFICACY EVALUATION OF OZON ON MICROBIAL QUALITY AND ANNIHILATE OF LARVAE ON SAFFRON. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;24(3):351-361. Available from: https://sid.ir/paper/148623/en

IEEE: Copy

M. AKBARI, M.M. NEMAT SHAHI, M.H. HADDAD KHODAPARAST, and E. JAHED, “EFFICACY EVALUATION OF OZON ON MICROBIAL QUALITY AND ANNIHILATE OF LARVAE ON SAFFRON,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 3, pp. 351–361, 2014, [Online]. Available: https://sid.ir/paper/148623/en

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