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Fruitmasters testing ozone in controlling mould and bacteria
During the last few years Fruitmasters have tested the effect ozone has on small fruit during storage. Together with Agrozone it has been tested how far the addition of ozone improves the quality of red and blue berries. At the moment
Storage of fruitThe use of ozone during storage prevents loss of quality resulting from the spreading of bacteria and mould. In addition ozone breaks down ethylene, which is spread by various kinds of fruit during ripening. To sum up ozone in storage areas
During the last few years Fruitmasters have tested the effect ozone has on small fruit during storage. Together with Agrozone it has been tested how far the addition of ozone improves the quality of red and blue berries. At the moment
Fruitmasters and Agrozone are also testing other products, such as strawberries, raspberries, pears, plums and cherries.
The effect of ozone
Ozone is a bluish gas consisting only of three oxygen atoms (O³). It is made by
means of pure oxygen (O²) or from oxygen in the atmosphere. An important characteristic of the oxygen atoms in ozone is, that they separate easily. As a result of this instability ozone has a strong oxidizing application, which is better known as combustion. Therefore ozone is an efficient means to combat the growth of mould, fruit-rot and bacteria during ULO-storage as shown during tests with berries done by Fruitmasters. It has been established, that the loss of berries
decreases on average by 40 to 50% when ozone is applied. This applies both to red and blue berries stored under dust covers during various periods.
Storage of fruit
will inhibit and destroy the growth of organisms on the product and in the entire
area including casks (also 'snow mould') Because of the disinfecting properties of ozone no further additional measures are required. Consequently the application is
completely residue-free.
Application
In order to keep the ozone content at a constant level an ozone generator has been developed, which continuously adjusts O² (oxygen) to O³ (ozone) in the storage area. The percentage is to be adjusted to be in line with the circumstances
as required values differ per variety and product. The capacity of the ozone generator depends on the cubic capacity of the storage area.
Ozone carrying water
Fruitmasters and Agrozone have, during the last two years, run tests with ozone carrying water. After harvesting, transport and sorting fruit is often slightly damaged or dirtied by bacteria and mould. If this is not treated the quality of the
Ozone carrying water
fruit may be affected and finally totally spoiled. Tests have shown that when fruit
is washed and sorted in ozone carrying water, losses resulting from spoiled products are greatly reduced. In addition as a result of this disinfecting step bacteria and mould cannot penetrate any further during the period of handling.
Publication date: 9/3/2008
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