Table 4.

Effect on the quality parameters and microbiological control of fresh-cut fruits treated with gaseous ozone.

Fruits	Treatment	Qualitative Results	Microbiological Results	References
Papaya	Gaseous ozone 9.2 μL L−1 for 10, 20 and 30 min	Following a 20 min ozone treatment, the total phenolic content of fresh-cut papaya increased by 10.3%, while the ascorbic acid content decreased by 2.3% compared to that of untreated control fruit.	Gaseous ozone reduced microbial counts being more effective on coliforms (0.39–1.12 log10 CFUg1) than on mesophilic (0.22–0.33 log10 CFUg1) bacteria.	Yeoh et al., 2014 [102]
Melon	Gaseous ozone 6.34 mg m−3	The integrity of the slices treated with gaseous ozone (GO) was preserved better than those of the others (hazelnut oil, NaClO), and no juice leakage was observed during storage. For sensorial attributes, control, NaClO and HO-treated melon slices preserved their quality for six days, whereas GO-treated samples were stored for nine days with good quality.	For microbial attributes, control, NaClO- and HO-treated melon slices were preserved their quality for six days, whereas GO-treated samples were stored for nine days with good quality.	Dilmaçünal et al., 2014 [103]
Cantaloupe	Gaseous ozone 5000, 20,000 and 10,000 ppm for 30 min	Gaseous ozone treatments maintained an acceptable visual quality, aroma and firmness.	Gaseous ozone 10,000 ppm for 30 min under vacuum reduced viable Salmonella. Salmonella viability loss was greater on dry exocarp surfaces than in the wetted surfaces during ozone treatment. Gaseous ozone treatment of 5000 and 20,000 ppm for 30 min reduced total coliforms, Pseudomonas fluorescens, yeast and lactic acid bacteria.	Selma et al., 2008 [104]