Use of ozone in sanitation and storage of fresh fruits and vegetables
Type: Journal article
Author: Letizia Carletti 1, Rinaldo Botondi 2, Roberto Moscetti 1, Elisabetta Stella 1, Danilo Monarca
Summary:
Ozone is a more efficient biocide than other chemical substances
due to its high reactivity and strong oxidant power. Therefore it
is widely used to decontaminate food, mainly fruits and vegetables
despite its instability. The identification of the most efficient
applications and their implementation at industrial level have been
a slow process. This may be due to the fact that high capital
investment and operational costs are required for ozone treatments
Further studies must be carried out on ozone treatment with the
aim of finding a valid alternative to the chemical decontamination
of fresh or cut-fresh fruits and vegetables. It is necessary to find
food products for which ozone treatment is qualitatively effective
and find synergies with other solutions like UV ray, hydrostatic
pressure and sonication. In the future, ozone treatment will be
considered a suitable post harvest operation for removing chemical
and biological contaminants and improving the conservation as
well as for recycling water
Ozone is a more efficient biocide than other chemical substances
due to its high reactivity and strong oxidant power. Therefore it
is widely used to decontaminate food, mainly fruits and vegetables
despite its instability. The identification of the most efficient
applications and their implementation at industrial level have been
a slow process. This may be due to the fact that high capital
investment and operational costs are required for ozone treatments