The practicality of using ozone with fruit and vegetables

Area of Science:

• Food Science
• Microbiology
• Agricultural Engineering

Background:

• The expanding fresh produce industry faces challenges in maintaining food quality and safety.
• Microbial contamination is a significant concern throughout the supply chain.
• Extending the shelf-life of fresh produce is crucial for reducing waste and meeting consumer demand.

Purpose of the Study:

• To evaluate ozone as a viable method for reducing microorganisms on fresh produce.
• To identify critical factors influencing the effectiveness of ozone treatment.
• To provide practical insights for the commercial application of ozone in postharvest handling.

Main Methods:

• Literature review and synthesis of existing research on ozone applications in food preservation.
• Analysis of factors affecting ozone efficacy, including microbial populations, ozone concentration, exposure time, produce type, temperature, humidity, and packaging.
• Discussion of practical considerations for implementing ozone treatment in commercial settings.

Main Results:

• Ozone effectively reduces microbial load on fresh produce, contributing to extended shelf-life.
• Factors such as initial microbial count, ozone concentration, duration of exposure, produce characteristics, environmental conditions, and packaging significantly impact treatment outcomes.
• The study highlights practical aspects and challenges of using ozone commercially.

Conclusions:

• Ozone is a promising technology for enhancing the microbiological safety and extending the shelf-life of fresh produce.
• Understanding and controlling key influencing factors are essential for optimizing ozone treatment efficacy.
• Future research should investigate the role of the fruit cuticle in the response to postharvest ozone application.