Ozone in gaseous form to keep fresh food fresh

Ozone will prevent and reduce mould growth and enhance food safety in cold rooms or in refrigerated transport. Ozone will attack and destroy small molecules including, ethylene, mould, fungus, e-coli, salmonella and listeria. Food varieties that benefit from ozone include pineapples, table grapes, citrus, onions, melons, and potatoes as they are susceptible to mould growth and decay.
Elimination of ambient ethylene and reduction of mould growth
In addition to using ozone to limit mould growth and destroy ethylene, it can also be used as a way to manipulate CO2 and O2 levels to delay ripening. Many produce varieties create ethylene, resulting in fruit ripening quickly. Through respiration and ethylene reduction, produce doesn’t ripen as quickly and stays firm longer. Blueberries, avocados, and mangos see significant, quality shelf life extension when ozone is used in a refrigerated environment. Africa is growing as a fresh produce export region. Countries such as Kenya, Ghana and South Africa are competitive in fresh food production and are exporting increasing amounts of fresh food.
Benefits of using ozone in Cold Storage
• Extend shelf-life of the produce within the cold storage facility.
• Airborne microbiological control
o Low ozone levels (<0.3 PPM) will inhibit microbiological growth in the air. o High ozone levels can be used for disinfection when room is empty. • Surface sanitation can be maintained o By inhibiting microbiological growth pathogens on the surface of produce, containers, and walls will be kept to a minimum. • Eliminate mould growth from cold storage area. • Odour control o Maintain an odour-free cold storage area o Keep odours from cross contamination between products • Ethylene Removal