Ozone and UV mould and bacteria control

Gaseous ozone will effectively control mould and bacteria on various fruits and vegetables. The main benefit of using gaseous ozone is that mould and bacteria are controlled both in the air and on the surface of the product. The end result to the produce grower/packer is a dramatic reduction of product spoilage. Additionally, gaseous ozone oxidizes and destroys ethylene gas that is released when fruits and vegetables begin to ripen. Thus, the use of gaseous ozone can reduce ripening while in storage.

                  Ozone, Treatment hours             No ozone, hrs
0.5 1 1.5 2 2.5 3 0.5 4 5.5
% spores remaining
S. fructicola 61 23 18 16 0 0 70 57 60
P. expansum …. 69 50 3 0 0 68 65 70
Macrosporium 98 97 96 40 15 6 100 97 96

Effects of ozone on spore germination


Potato storage treatment will reduce or eliminate soft rot and pink rot, late blight and sprouting

Potatoes in storage for 6 months with ozone at the right levels will be of exceptional quality and the potatoes will not suffer any damage from ozone. These potatoes if used for chip production will be extremely white and  “bad” potatoes would be controlled and will not affect adjacent potatoes. No sprouting will occur and the fry quality of any bin will be two weeks longer than normal.


Ozone at low concentrations greatly reduces the sporulation of green and blue mould.

#1    Low concentration of ozone for 12 hrs. per day results in spore control
#2 High concentrations of ozone for 12 hrs. per day will result in spore mortality

Rating Criteria
Worst Normal Ozone Ozone
#1 #2
External Defects 15 10 3 0
Internal Defects 15 10 3 3
Combined Total >30 20 6 3
Color <60 >65 69 70