Ozone Extends Shelf Life of Fruits and Vegetables
Among the methods used to extend the shelf life of foods, ozone is a safe option. Today, we can see that ozonated water is used successfully to extend the shelf life of fruits and vegetables, especially due to its effect of reducing microbial load. It is possible to provide sterilization by applying ozone gas in fruit and vegetable storages. Ozone is the most natural and powerful oxidant for fruits and vegetables. In order to prevent the quality of fruits and vegetables from decreasing while they are being stored in cold storage, ozonated water can be used. Studies have shown that the microbial load in fruits and vegetables washed with ozonated water is reduced by 99%. In addition, ozonated water increases the storage period of fruits and vegetables by 2 times. The rate of ozone being preferred in fruit and vegetable transportation is also increasing. Export companies that want to deliver quality products that preserve their freshness to the consumer benefit from ozone gas in this sense. With ozone application, the quality of the products can be preserved and their shelf life can be extended. In this way, the risks brought by long distances for the product are eliminated. In this way, it will be possible to preserve the freshness of the product with ozonated water.
Disinfection of Fruits and Vegetables: Ozone can be safely applied in all areas as a powerful disinfectant. Unlike chemicals, it is a natural disinfectant, which makes it a strong alternative to many methods. Disinfection of fruits and vegetables that are subjected to ozonization is carried out in the healthiest way. The fact that ozone leaves no residue after the process and does not react with food shows us that ozone is the healthiest method for disinfection. The area of effect of ozone is not only against microorganisms. At the same time, ozone significantly reduces the harmful effects of pesticides on vegetables and fruits that threaten human health. It has been observed that pesticides can be easily broken down and destroyed by the ozonization process.
Disinfection of Cold Storage: Hygiene in cold storage facilities where fruits and vegetables are stored greatly affects product quality. This effect is one of the most important factors in terms of the shelf life of foods. Working with chemicals to disinfect the environment causes residues to remain on the products. This situation, which will reduce product quality, is a threat to the health of consumers. There is no risk of chemical residue in cold storage where ozone is applied. Companies that export fruits and vegetables can get the desired healthy results with this method. For companies, this method is an economical option along with its reliability.