Storage of black mulberry fruits, Morus nigra, in ozone atmosphere reduced the counts of all microorganisms tested

Ozone, a popular agent for food industry, was examined to extend the shelf life of fresh mulberry fruit. Changes in quality parameters of mulberries were investigated during storage in cold rooms with ambient air and ozone atmospheres (0.64 and 5.14?mg?m?3) for 6 days at 2??C and 95% RH. The selected quality parameters were the counts of total aerobic mesophilic bacteria (TAMB),?Enterobacteriaceae, yeast-mold, weight loss, and the contents of ascorbic acid and total monomeric anthocyanins. On the first sampling day, the numbers of all microorganisms tested were significantly lower in the samples stored in 5.14?mg?m?3?ozone atmosphere compared to that in air (p??0.05). The case was different for?Enterobacteriaceae?where the counts in the samples stored in 5.14?mg?m?3?ozone atmosphere were significantly lower than the other samples (p?