Ozone Air Purification in storage areas for fresh fruit and veges

From this study in 1941 one can see the advantages of using ozone in Apple Storage in spores reduction.

Spore Counts in Ozone and Non-ozone Cold Storage Rooms for Apples (Smock and Watson, 1941)

Storage Number

Temperature ΕF

Date

Ozone Conc’n, ppm

Total spores/yd3 atmosphere

Ozone

No Ozone

1

40

11/22/40

1.5*

16,000

1,380,000

1

40

12/26/40

1.5*

2,760

4,280,000

2

32

2/26/41

….**

910,000

1,111,000

3

32

11/18/40

0.4***

46,000

……..

3

32

12/21/40

0.4

81,000

……..

* Ozone was used continuously in this room.
** Ozone was turned off when concentration could be smelled.

*** Ozone was used only for an hour or two each day.

Conclusions: In the experiments  described above, the use of 1-2 parts per million of ozone used an hour or two each day in the apple storage controlled the growth of surface molds.

The use of ozone was found to reduce materially the mould spore count in apple storage rooms.

Careful handling of the fruit is the most important consideration in rot control. The use of ozone while not a control is a step in the right direction from the standpoint of apple rots. It checked the spread of rots on scabby apples significantly. Ozone prevents any aerial growth of the rotting fungus and may prevent spreading of spores in this way. Ozone definitely checks the rate of spore germination and actually plasmolyzes mould spores.

Ozone Solutions have also applied ozone gas in storage areas to remove ethylene and prevent bacterial cross contamination in fruit such as grapes, pomegranates, peaches and pears thereby extending shelf life dramatically.

In cheese, eggs or meat storage ozone can play an important role