Journal of Food, Agriculture and Environment

Use of ozone in sanitation and storage of fresh fruits and vegetables

Author(s):

Letizia Carletti ¹, Rinaldo Botondi ², Roberto Moscetti ¹, Elisabetta Stella ¹, Danilo Monarca ¹, Massimo Cecchini ¹, Riccardo Massantini ²*

Recieved Date: 2013-06-08, Accepted Date: 2013-10-27

Abstract:

The following study focuses on the efficiency of ozone sanitation in the food industry with specific reference to fresh fruits and vegetables. Recent research findings including mechanisms of action, artificial synthesis,  sanitation food efficiency and effects, application with different preservation techniques, as well as pros and cons have been reported. In particular, ozone reduces microbial spoilage and weight loss of apple.Onions treated with ozone showed that mould and bacterial counts were greatly reduced without any change in their chemical composition. Ozone treatments carried out on tomatoes did not affect their colour, sugar content, acidity and antioxidant capacity while it reduced the amount of aflatoxins when applied to peanuts. Red peppers, strawberries and cress treated with ozone showed a reduction in the microbiological population. In addition to many other examples it is also reported that the phenolic and flavonoid content of pineapples and bananas increased significantly when exposed to ozone for up to 20 minutes. While considering limitations and contraindication in ozone use, it has been pointed out that ozone is a highly instable and corrosive gas and due to its short life span, ozone must be generated on site as storage is not possible.

    In conclusion ozone appears to be a more effective biocide than other substances due to its high reactivity and its strong oxidant power. However, it is necessary to determine the safety limits of exposure to ozone in order to prevent damage on food and human health.

Keywords:

Ozone, sanitation, fresh fruits and vegetables, foods, conservation techniques, IV range products, lightly processed foods

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 585-589

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