Ozone gas can be used to prevent fungal decay and rot of fruits and vegetables during cold storage . Those products include bananas, citrus fruits, apples, berries, peaches, and potatoes. Ozone can also retard the ripening process of fruit and vegetables by oxidation of ethylene released during storage. Ewell  indicated that the shelf life of strawberries, raspberries, and grapes could be doubled when 2 to 3ppm ozone is applied continuously for a few hours per day. Barth et al.  reported that 0.3 ppm treatment suppressed fungal development for 12 days at 2°C, and did not cause observable injury or defects on thornless blackberries. By the 12th day, anthocyanin content and surface color were maintained; however, peroxidase activity was reduced. Norton et al.  found that 0.6 ppm ozone at 15°C was effective in controlling fungus rot on Early Black and Howe varieties of cranberries, but caused weight loss and quality damage by the second and third week. Perez et al.  also reported that ozone was ineffective in preventing fungal decay in strawberries and also was detrimental to strawberry aroma after 4-day treatment with 0.35 ppm ozone at 20° C. Another study by Kute et al.  evaluating ozone-treated strawberries suggested that 0.3 or 0.7 ppm ozone did not affect the ascorbic acid levels, but significantly increased total soluble solid levels after 1 week of treatment and storage. The shelf life of apples treated by 2 to 3 ppm ozone for a few hours per day could be increased by several weeks, but damage on apples was observed with 10 ppm ozone . The shelf life of potatoes exposed to 3 ppm ozone could be extended to as long as 6 month at 6 to 14° C and 93 to 97% RH . Liew and Prang  observed some physiological and quality changes in ozone-treated carrots, such as higher respiration rate, electrolyte leakage, and lower color, compared to the control samples. Skog and Chu  studied the effect of ozone on quality of fruit and vegetables in cold storage. They found that 0.04 ppm ozone treatment under 95 to 98% RH appears to have the potential for extending the storage life of broccoli and seedless cucumber at 3°C. Response to ozone was minimal for mushrooms stored at 4°C and cucumbers stored at 10°C. The ethylene level in vegetable storage rooms was reduced from 1.5-2 ppm to a nondetectable level after the 0.04 ppm ozone treatment. The treatment did not affect the quality of apples and pears. Artes-Hernandez et al.  studied the effects of ozone enriched air treatment for improving quality of seedless table grapes during cold storage at 0°C for 60 days followed by 7 days of shelf life at 15°C in air. Compared to control grapes, gas-treated samples had superior texture and visual appearance after the shelf life study.
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Acai, Maqui And Many Other Popular Berries That Will Change Your Life And Health. Berries have been demonstrated to be some of the healthiest foods on the planet. Each month or so it seems fresh research is being brought out and new berries are being exposed and analyzed for their health giving attributes.