Sep 01 2009
Ozone gas for extending shelf life of fresh produce
GASEOUS OZONE TO CONTROL MOULD AND BACTERIA ON FRUITS AND VEGETABLES
Gaseous ozone has been shown to effectively control mould and bacteria on various
fruits and vegetables. The main benefit of using gaseous ozone is that mould and bacteria
are controlled both in the air and on the surface of the product. The end result to the produce grower/packer is a dramatic reduction of product spoilage. Additionally, gaseous ozone oxidizes and destroys ethylene gas that is released when fruits and vegetables begin to ripen. Thus, the use of gaseous ozone can reduce ripening while in storage.
DEL Ozone in the USA has specifically researched and tested the effects of ozone on citrus fruit and potatoes in cold storage.
Potato Storage Study
The purpose of the 2000-2001 (commercial operation) study was to determine whether
low levels of ozone gas in potato storage areas would reduce or eliminate:
• Soft rot • Pink rot • Late blight • Sprouting
The results of the two year study after 15 weeks (year one) and 19 weeks (year two) of
ozone treatment were as follows:
The potatoes were of exceptional quality with no signs of ozone damage. Potatoes used for
fried chips were very white. The “bad” potatoes were controlled and did not affect adjacent
potatoes. No sprouting occurred and the fry quality of the test bin lasted two weeks longer than normal.
Citrus Storage Study – USDA
April, 2000 – Ozone at low concentrations greatly reduces the sporulation of green and
blue mould. As you can see by the picture below, the untreated control orange (on right)
showed moderate spoilage.
The conclusions of the study were:
• Low conc. for 12 hrs. per day = spore control
• High conc. for 12 hrs. per day = spore mortality
FDA – Ozone Regulatory Status
FDA/CFSAN – June 26, 2001 – Final Rule published in Federal Register (21 CFR Part 173,
Docket No. 00F-1482) –”The FDA amends the food additive regulations to provide for the safe use of ozone in gaseous and aqueous phase as an anti-microbial agent on food,
including meat and poultry.”