Fresher Fruit and Vegetable Products with Longer Shelf Life

• Disinfection of fruit and vegetable surfaces. Ozone dissolved in water can be used to disinfect the fruit and vegetables and even the wooden or plastic crates when it arrives at the packhouse. 
• Spore arrest. Degreening or ripening of fruit can be done after an initial gaseous application of ozone to destroy any existing mould spores.
• Ethylene Removal. Ethylene gas is reacted with and removed by ozone which extends shelf life of fruit and vegetables.
• Disinfection of Processing Areas. The area in which all fruit and vegetable products move are often the source for contamination and need constant cleaning. The AOS-Series of portable, high output ozone systems are invaluable for mould and pathogen control.
• Cold Storage. Storage of fresh fruit and vegetables in a cold store enriched with low levels of ozone can arrest the spread of pathogens and therefore cross-contamination and halt mould growth on product or isotherm panels. 
  Download our Cold Storage Brochure for more detailed information
• Packaging. Although ozone does not penetrate most fruit and vegetable packaging effectively it has a remarkable penetration depth into open type containers even when fruit or vegetables have been packed deeply.
• Chemical Alternative. As ozone is considered an organic process no chemical residues will be found on the fruit or vegetable after treatment. Thus ozone can be used as a replacement for hydrogen peroxide and chlorine when processing fruit and vegetables.  

Ozone can also be used for the following applications:

1. OLGEAR have run successful trials on the treatment of cut flowers in an effort to extend their saleable life by storing them in an ozone enriched atmosphere. This was achieved with a minimum of 2 days added to their shelf life.
2. Meats such as poulty or even animal carcasses can be treated with ozone to prevent contamination and extend shelf life. Process water can also be re-used after passing through an ozone treatment system.
3. Seafood can be processed with ozone treated water and stored in ozone enriched atmospheres or ozone dissolved in ice for extended shelf life.
4. Mushroom factories can use ozone to keep their environment sterile and odours controlled.