Ozone treatment reduces rot

Ozone treatment reduces rot in citrus fruits to extend shelf-life

Citrus fruits have a tissue pH below 4 and are therefore heavily subjected to fungal attacks during the post-harvest phase. Penicillium italicum and P. digitatum represent the most common and serious causes of alteration during both storage and distribution. 
Physiologists and chemists from the Pablo de Olavide University in Seville studied the effects of continuous and intermittent exposure (simulating a night-day cycle) to ozone-enriched atmosphere (between 1.6 and 60 mg/kg) at 5°C for 15 days and a subsequent 15-day shelf life at 20°C on six citrus varieties (two tangerines: Fortune and Ortanique and four oranges: Navelate, Lanelate, Salustiana and Valencia). 
The in vitro and in vivo growth of Penicillium digitatum and Penicillium italicum was first assessed. Based on the results obtained, continuous exposure to 60 mg/kg of ozone and intermittent exposure to 1.6 mg/kg of ozone were chosen for industrial trials while decay and oleocellosis incidence, colour, firmness, weight loss and juice (soluble solid content, pH, titratable acidity and vitamin C) were analysed
Results showed that ozone application did not damage the quality of the fruit and that P. italicum latency in exposed oranges was 3 times higher than that of fruit not subjected to ozone treatment.
“The study showed that continuous and intermittent ozone delayed decay as well as the incidence of oleocellosis, slowed down the colouring process and reduced loss of firmness and weight. For industrial applications, the advantage of using ozone for 12 hours/day, thus simulating the day-night cycle, is that workers would not be exposed to ozone in refrigerated units during the day-time shift,” report researchers.
Full article HERE: http://www.freshplaza.com/article/189159/Ozone-treatment-reduces-rot
Ozone is commonly used in food processing application to reduce bacteria and extend shelf-life of fruits and vegetables.  Learn about the use of ozone at the link below:

Using ozone to boost shelf life

Ozone extends shelf life of many fruits and vegetables by inactivating bacteria, and mold that grow on this produce to create rot, or generally shorten the shelf-life.

Berry Gardens have teamed up with tech firm Anacail to use ozone in their packaging for a longer shelf life and waste reduction

Using ozone to boost shelf life

stone fruit and berry producers Berry Gardens will use new ozone technology to boost shelf life for their produce.

The growers have teamed up with technology firm Anacail Ltd to introduce ozone into their packaging for berries, cherries and plums.

The “game changing” technology reduces the presence of yeasts and moulds, meaning extended time on sale and reduced waste.

Berry Gardens CEO, Jacqui Green, said: “We are thrilled to be working with Anacail and our businesses are closely aligned in our ambition to ensure the best berries, cherries and plums are available to our consumers across the breadth of the retail sector.”

Anacail says it uses ozone in a revolutionary way by generating the gas inside the packaging without damaging it.

After a short time all the ozone decays back to oxygen, leaving no residual chemicals, and a decontaminated or sterilised package and contents.

Click HERE for more info on the use of ozone in food processing applications to extend the shelf-life of produce.