**5. Innovation project: use of ozone in the harvesting and processing of nopal**

#### **5.1 Introduction**

The nopal vegetable (*Opuntia ficus-indica*) grows in semi-arid zones around the world, it has a high dietary fiber content, and is usually consumed Mexico [40, 41]. Physical and morphological characteristics of nopal allow a quick adaptation to low precipitation and excessive heat (**Figure 3**). The nopal consist of two main parts: the edible part (84–90% water), and prickly pear (45–67% of reducing sugars) also called "tuna" [42]. Relative humidity is a crucial variable in nopal for development of pests and diseases. The most commonly microorganisms present in nopal are: cactus weevil *Cactophagus spinulae* (*Gyllenhal*), [43]; boll weevil (*Cylindrocopturus biradiatus Champs*), [40]; white worm (*Lanifera cyclades Druce*), zebra worn (*Olycella nephelepsa Dyar*), [44]; and cochineal (*Dactylopius coccus costa*), [45]. The most important include the bacterial stain (*Bacterium sp*.), rotting of the epidermis, anthracnose, prickly pear gold [46], the thickening of cladodes and the presence of bold among others [47]. The objective was to give added value to nopal-vegetable (raw and processed) using ozonated foliar spraying and ozonated water irrigation.

**77**

**Figure 4.**

*Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance*

Due to the nature of nopal, good manufacture practices in soil and water are required to control outbreaks of diseases. The experimental plantation was located in Matehuala, San Luis Potosi; México. The producers gave light watering to nopal seedlings every 8 or 15 days during the dry months as shown in **Figure 4**, and the irrigation program was monitored periodically to establish the ozone generator requirements. Salinity, hardness, pH and sedimented solids were registered for 15 days before installing the irrigation system. The ozone solubility control included the measurement of pressure and temperature, concentration of carbonates, nitrates and metals [6]. Once the nopal "pencas" (thick and fleshy central nerve that has leaves) were cut, they were placed in recyclable plastic boxes preserving the

Ozonated water favored the organoleptic integrity of the nopal, reducing oxidation reactions and retaining green color in sliced raw nopal. Other goals achieved were the reduction in microbial load and the increase in shelf life (data not shown). The final product was packaged and sealed in plastic bags with 500 g and 1000 g. An investment proposal to install a rural cooperative company with capacity of

Technical specifications and cost of a nopal sider, an immersion washing machine, a centrifugal dryer, and a vibrator dryer with cold were included in the

*DOI: http://dx.doi.org/10.5772/intechopen.96681*

thorns to avoid the oxidation reactions [48].

investment project for \$1,500,000.00 pesos.

*Sustainable management of the nopal irrigation system.*

processing 500 kg per day was presented to the cooperative.

**5.3 Results and discussion**

**5.2 Methodology**

*Manual harvesting of nopal in México.*

**Figure 3.**

*Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance DOI: http://dx.doi.org/10.5772/intechopen.96681*

**Figure 3.** *Manual harvesting of nopal in México.*

#### **5.2 Methodology**

*Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*

The research team of Pérez-Nafarrate [36] designed processes using ozone gas and ozone water for disinfection and packaging of mango in an industrial plant in Guerrero, Mexico. The accomplishment of concise food safety regulations was according to studies realized by Tran et al. [37]. In order to preserve the physicochemical characteristics of mango fruit, the next premises were followed:

Ozone gas used in a regular basis (one dose every third day) should eliminate

Gas monitoring was performed using an ozone analyzer (Model IN-2000,

Ozone concentrations (1.5, 2.5, 3.5, 5 ppm) applied (96 h, 30 ± 3 °C) in the storage container should reduce the ethylene content generated as part of the fruit

The most effective ozone dose (3.5 ppm) preserved the organoleptic characteristics of the fruit and delayed the ripening for 15 days. According to producers, optimal shelf life of mango is 10 days [37]. Soluble solids, color, flavor and empiric firmness were improved (data not published) and a sensory evaluation of the fruit was developed by the operators. More and Rao [38, 39] used a combination of UV-C irradiation (210–280 nm), guar gum (2.5%), and ozone water (400 mg-h-1) to preserve organoleptic characteristics of mangoes at 32 ± 3 °C after 19 days.

Compliance with good manufacturing practices diminish the fruit deterioration, and the economic profit increased. Harvesting of climacteric fruits, including mangoes, papaya, and banana; requires storage temperature and relative humidity similar to that observed in subtropical environments. According to Pérez-Nafarrate [36], key factors to conduct an ozonated water experiment consist on reliability and accuracy of the measurement devices, type and growth stage of the microorganism,

**5. Innovation project: use of ozone in the harvesting and processing of** 

The nopal vegetable (*Opuntia ficus-indica*) grows in semi-arid zones around the world, it has a high dietary fiber content, and is usually consumed Mexico [40, 41]. Physical and morphological characteristics of nopal allow a quick adaptation to low precipitation and excessive heat (**Figure 3**). The nopal consist of two main parts: the edible part (84–90% water), and prickly pear (45–67% of reducing sugars) also called "tuna" [42]. Relative humidity is a crucial variable in nopal for development of pests and diseases. The most commonly microorganisms present in nopal are: cactus weevil *Cactophagus spinulae* (*Gyllenhal*), [43]; boll weevil (*Cylindrocopturus biradiatus Champs*), [40]; white worm (*Lanifera cyclades Druce*), zebra worn (*Olycella nephelepsa Dyar*), [44]; and cochineal (*Dactylopius coccus costa*), [45]. The most important include the bacterial stain (*Bacterium sp*.), rotting of the epidermis, anthracnose, prickly pear gold [46], the thickening of cladodes and the presence of bold among others [47]. The objective was to give added value to nopal-vegetable (raw and processed) using ozonated foliar spraying and ozon-

ozone concentration and time of contact with the product.

**4.2 Methodology**

ripening process.

**nopal**

**5.1 Introduction**

gradually the presence of pests.

L2-LC, in USA Incorporated).

**4.3 Results and discussion**

**76**

ated water irrigation.

Due to the nature of nopal, good manufacture practices in soil and water are required to control outbreaks of diseases. The experimental plantation was located in Matehuala, San Luis Potosi; México. The producers gave light watering to nopal seedlings every 8 or 15 days during the dry months as shown in **Figure 4**, and the irrigation program was monitored periodically to establish the ozone generator requirements. Salinity, hardness, pH and sedimented solids were registered for 15 days before installing the irrigation system. The ozone solubility control included the measurement of pressure and temperature, concentration of carbonates, nitrates and metals [6]. Once the nopal "pencas" (thick and fleshy central nerve that has leaves) were cut, they were placed in recyclable plastic boxes preserving the thorns to avoid the oxidation reactions [48].

#### **5.3 Results and discussion**

Ozonated water favored the organoleptic integrity of the nopal, reducing oxidation reactions and retaining green color in sliced raw nopal. Other goals achieved were the reduction in microbial load and the increase in shelf life (data not shown). The final product was packaged and sealed in plastic bags with 500 g and 1000 g. An investment proposal to install a rural cooperative company with capacity of processing 500 kg per day was presented to the cooperative.

Technical specifications and cost of a nopal sider, an immersion washing machine, a centrifugal dryer, and a vibrator dryer with cold were included in the investment project for \$1,500,000.00 pesos.

**Figure 4.** *Sustainable management of the nopal irrigation system.*

#### *Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*

Good manufacturing practices are essential to accomplish nopal processing with ozone. Water quality and soil requirements monitoring were key factors to improve the postharvest life of nopal opuntia. An innovative option for rural population centers was presented to detonate the local economy. Almost 50% of inhabitants in Mexico are distributed in rural areas, therefore ozone technology should be affordable to most of the population.
