The practicality of using ozone with fruit and vegetables

Abstract

The fresh produce industry is constantly growing as a result of increasing consumer demand. Food quality and safety management are still major issues for the supply chain. The use of ozone has been identified as a feasible solution to reduce microorganisms present in food, in this way extending the shelf-life of fresh produce. A number of factors that may affect the efficiency of ozone treatment have been identified, e.g. microbial populations, ozone concentration and time of exposure, type of produce, temperature, relative humidity and packaging material, and they are briefly discussed. Furthermore, practical information derived from studies with ozone conducted by the authors and from their knowledge of the subject directs the reader's attention to the key aspects of ozone use under commercial conditions, i.e. from the practical point of view. Finally, one possible direction for future research with the postharvest use of ozone, i.e. the important role of fruit cuticle in response to this postharvest treatment, is indicated. © 2016 Society of Chemical Industry.

Effects of ozone treatment on the quality of kiwifruit during postharvest storage affected by Botrytis cinerea and Penicillium expansum

“…This study showed that ozone treatment achieved satisfactory effects on maintaining the quality and resistance of kiwifruit to B. cinerea and P. expansum during postharvest storage. These effects include induction of PR proteins and defence-related enzymes that prevent fungal infection by degrading the cell walls of pathogens to reduce fungal growth and decay (Glowacz & Rees, 2016). The effects of ozone preservation may be attributed to its antimicrobial action and its effect on plant-pathogen interaction, inducing the disease resistance of hosts (Tzortzakis et al, 2007).…”

“…With high efficiency and safety characteristics, ozone, an additive recognized by the US FDA, can come in direct contact with foods (Glowacz & Rees, 2016). Ozone, with its strong oxidation property, can destroy the components of pathogens on fruit and vegetables by acting on the cell membrane of pathogenic fungi; as a consequence, ozone effectively kills pathogens on the surface of fruit and vegetables (Pazarlar, Cetinkaya, Bor, & Ozdemir, 2017).…”

Inactivation of Foodborne Pathogens and Their Surrogates on Fresh and Frozen Strawberries Using Gaseous Ozone

“…The ozone concentration should be expressed in g/m 3 or mg/L (weight of ozone in oxygen or air), or percentage of ozone by weight or volume to avoid the confusion of using ppm, which is normally used to describe the ozone concentration in water. Air-tight systems are required for gaseous ozone treatment since the inhalation of high concentration of ozone gas is dangerous (Glowacz and Rees, 2016). Thus, there is an inevitable time period needed to build up to and remove a certain amount of ozone gas in a closed environment to ensure workers' safety.…”

Effects on Water Management and Quality Characteristics of Ozone Application in Chicory Forcing Process: A Pilot System

“…Only the total antioxidant activity (TAA) content was significantly higher (14.1%) in plants forced in the ozonized system. The ozone effect on the antioxidants content in vegetables has been addressed in several studies [29,30]. However, O3 is often employed directly on the product in gaseous form, with modified atmosphere [31], or as a disinfection treatment in fresh-to-eat products [32,33].…”