After picking, transporting and sorting, fruit and vegetables are often slightly damaged or contaminated by bacteria and organisms. If left unchecked this contamination will multiply and often whole batches of a crop can be spoiled.
Ozone dissolved in water for washing and disinfecting can dramatically reduce losses from spoiled produce.
Ozone in air will reduce product loss while in cold storage.
Ozone in Water
Ozonated water is an ideal way to wash and disinfect fruit and vegetables prior to packing.
When compared to the traditional use of chlorine it offers distinct advantages.
• The level of ozone in the rinse water can be conveniently and
accurately controlled.
• Ozone is not pH dependant.
• Ozone does not cause the weight loss in fruit that chlorine does.
• Ozone leaves no residue to taint the product.
• It is produced as required and therefore needs no storage.
• When used with a filter system it can be recycled to save water.
• No ongoing chemical costs and no disposal issues or costs.
Ozone in Air
Gaseous ozone in the air of a cold storage room can significantly retard the growth of organisms on the produce. It can not only destroy mould and bacteria in the air but also on the surface of produce.
Ozone is effective in destroying ethylene gas given off by some fruits during ripening therefore slowing down the ripening and extending the storage life of the other produce held in the same storage area.
Fruits such as oranges will suffer weight loss while in cold storage; ozone exposure has been shown to reduce ageing and weight loss on these fruits.
Numerous studies have been carried out using ozone on a wide variety of fruit and vegetables, please contact us for any information that we may have on your specific needs.
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