Effect of ozone gas on some quality and microbial properties of Cinnamon, Clove, Ginger spices

Herbs are natural substances with antioxidant properties that are effective preservatives in raw and unprocessed food which are susceptible to contamination by bacteria( vegetative and spore forms), yeasts and mold.at this study , treatment of spices ,cinnamon, ginger and cloves was carried out with ozone gas at a concentration of 4 g/hr in 0,10,20,40,60 minutes and chemical and microbial properties were evaluated. The results showed that the type of spices and treatment time and the interaction of two factors had a significant impact (P