Assessing the Effect of Ozonated Water on Microbial Load and Quality of Nocellara Etnea Table Olives

The effect of ozonated water on quality and peel microbial load reduction of Nocellara Etnea (NE) olives was evaluated. Different ozone concentrations in water and different time of contact were tested. Moreover, two different ozonated water washing methods, dipping, and continuous shower, were compared. Color, texture, chemical, and microbiological analyses were performed before and after treatments and after 20 days of fermentation in brine with and without Lactiplantibacillus plantarum starter culture at 10(8) CFU/mL. The continuous shower with 6.5 ppm ozonated water for 10 min led to a reduction of 1 logarithmic unit for mesophilic aerobic bacteria and 1.47 log unit for yeasts and mold population compared to water washing. Olive firmness and color were affected differently.