## 4 Conclusions  
Gaseous ozone should not be approved as a basic substance in the food industry due to its hazardous properties. However, according to the EFSA, ozonated water could be approved as a basic substance for decontamination processes. Therefore, our studies focused on using ozonated water instead of gaseous ozone. The results show that washing fresh-cut parsley leaves for 5 min with ozonated water at a dose of 1.5 O\({}_{3}\) mg/L is an effective method for 98-100% reduction in all living microorganisms on parsley leaves. We also observed no statistically significant color differences in comparison to the untreated samples. Ozone treatments in aqueous form, with an appropriate concentration of ozone and applied for an appropriate contact time, appear to provide promising qualitative and quantitative results for the decontamination of this fresh-cut plant material. In further work, volatilome and sensory analyses should be conducted before and after ozone treatment. \begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multirow{3}{*}{**Chemical Compound**} & \multicolumn{5}{c}{**Sample/Ozone Dose [mg/L] and Time [min]**} \\ \cline{2-6}  & **Parsley Essential Oil/Water** & **Parsley Essential Oil/I** & **Headspace Phase above Parsley/Water** & **Headspace Phase above Parsley/** & **Headspace Phase above Parsley/** \\  & **(Control)** & **1.5 O\({}_{3}\) mg/L**, & **(Control)** & **1.5 O\({}_{3}\) mg/L** & **1.5 O\({}_{3}\) mg/L 15 min** * \\ \hline \(\alpha\)-Pinee & 3.62 & 5.23 & 14.59 & 7.45 & 3.97 \\ \(\alpha\)-Camphene & nd & nd & 0.10 & 0.19 & 0.09 \\ \(\beta\)-Shienne & 0.31 & 0.30 & nd & 0.11 & 0.11 \\ \(\beta\)-Pinee & 2.13 & 2.94 & 9.84 & 3.28 & 2.11 \\ \(\alpha\)-Myctene & 14.04 & 17.09 & 4.01 & 17.17 & 9.51 \\ \(\alpha\)-Phellandrene & 1.66 & 1.69 & 4.26 & 10.77 & 11.96 \\ \(\alpha\)-Terpinene & nd & nd & nd & 2.48 & 2.48 \\ \(\beta\)-Cymene & 0.33 & 0.27 & 2.00 & 12.33 & 10.59 \\ \(\beta\)-Phellandrene & 29.68 & 27.88 & 50.64 & 36.95 & 52.59 \\ \(\gamma\)-Terpinene & nd & nd & nd & 0.34 & 0.26 \\ \(\rho\)-Cymene & 1.99 & 0.78 & nd & 3.26 & 2.32 \\ \(\alpha\)-Terpinolen & 0.88 & 1.03 & nd & 0.51 & 0.21 \\ \(\rho\)-Methna-1,5,8-triene & 26.43 & 25.91 & nd & 2.05 & 1.94 \\ \(\gamma\)-Elemene & 0.46 & 0.32 & nd & nd & nd \\ \(\beta\)-Germacrene D & 0.68 & 0.47 & nd & nd & nd \\ \(\beta\)-Bourbonene & nd & nd & nd & nd & 0.17 \\ \(\alpha\)-Copane & nd & nd & nd & nd & 0.11 \\ Myristicin & 13.24 & 14.96 & 12.71 & 1.78 & 0.39 \\ \hline \hline \end{tabular}  
* in a closed circuit; nd—not detected.  
\end{table} 
Table 4: Chemical composition [%] of parsley essential oils and volatile organic compounds in the headspace of plant material before and after the ozonation process. **Supplementary Materials:** The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/app13158946/s1](https://www.mdpi.com/article/10.3390/app13158946/s1)]([https://www.mdpi.com/article/10.3390/app13158946/s1](https://www.mdpi.com/article/10.3390/app13158946/s1)), Table S1: Number of microorganisms during 15-min ozonation process with different ozone concentrations (0.5 mg/L and 1.5 mg/L, Table S2: Number of microorganisms after 15-min ozonation process with different concentrations of ozone and organic compounds, Table S3: Number of microorganisms (fungi and bacteria) in parsley after rinsing with ozonated water (ozone concentration 1.5 mg/L) in a closed circuit over process time. **Author Contributions:** Conceptualization, J.B., D.K., B.G., J.S., and K.S. ; investigation, J.S., K.J., D.K., W.C.-W., M.M.-F., A.R., and W.L. ; writing--original draft preparation, B.G. and W.C.-W.; writing--review and editing, B.G. and D.K. ; supervision, B.G., D.K., K.S., and J.B.; resources, J.B. All authors have read and agreed to the published version of the manuscript.