In vitro and in planta fungicide properties of ozonated water against the escaassociated fungus Phaeoacremonium aleophilum. (2015) Scientia Horticulturae, 189. 184-191.
Ozone is a promising alternative to limit microbiological pressure on fruits and vegetables. Ozone gas or ozone dissolved into water (called "ozonated water" for convenience) inactivates bacteria, fungi, and viruses (Guzel-Seydim, Greene, & Seydim, 2004) and leaves a low remanence in the environment compared with conventional disinfectants, which is one of its main advantages. The half-life of ozone dissolved in water at 20°C is between 20 and 30 min (Khadre & Yousef, 2001), and it decomposes mainly into nontoxic products, such as oxygen (Sharpe et al., 2009). Currently, this strong oxidant is used to disinfect drinking water, industrial wastewater, and food-processing equipment. Although numerous experiments have been conducted to verify the inactivation of microorganisms by ozone, few reports state the dose required to kill a specific species. The efficiency of ozone depends on how it is applied (ozone gas vs. ozonated water), the interaction between ozone and the fruit support, and the quantity, type, and development stage of the microorganism. For example, bacteria are more sensitive than fungi. Moore, Griffith, and Peters (2000) made a comparative study between bacteria and yeasts. Applying ozone gas for one hour at 2.0 ppm reduces the viability of E. coli by more than 6.0 Log. Under the same conditions, the viability of the yeast Rhodotorula rubra is reduced by 0.57 Log. Moore et al. conclude that the thin cellular wall of yeast (generally 100.0-200.0 nm thick) may protect cells by hindering ozone penetration until active sites
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