Non-thermal Ozone Treatment for Preservation of Fruits and Vegetables: A Review
P. Sreedevi *
Regional Agricultural Research Station, Anakapalle, Acharya N.G. Ranga Agricultural University, Andhra Pradesh-531001, India.
Manojkumara
Department of Farm Machinery and Power Engineering, Dr. NTR CAE, Acharya N.G. Ranga Agricultural University, Bapatla-522101, India.
P.R.L. Bhavani
Polytechnic of Agricultural Engineering, Anakapalle-531001, India.
*Author to whom correspondence should be addressed.
Abstract
Ozone treatment is a safe and efficient alternative for reducing microbial contamination and pesticide residues in fruits and vegetables. Ozone demonstrates superior efficacy compared to conventional disinfectants like chlorine, requiring lower concentrations and shorter exposure durations to achieve significant reductions. It can be applied as a gas or in aqueous form, effectively minimizing microbial activity and pesticide levels while enhancing produce quality and safety for consumption. Ozone exhibits remarkable potency against resistant microorganisms, including amoebic cysts and viruses. Its integration into postharvest processing and storage extends shelf life, preserves sensory attributes, and leaves no harmful residues in the environment, making it a sustainable and advantageous solution for the agricultural and food industries.
Keywords: Ozone, fruits, vegetables, pesticide residues, microbial activity