Effectiveness of ozone treatment to improve the shelf life of temperate and tropical fruits

In recent years, increasing attention has been focused on the safety of fruits and vegetables,?andi n particular on the intervention methods to reduce and eliminate human pathogens from?fresh produce.? Traditional technology utilizes water with or without a sanitizing agent to wash?fresh fruits and vegetables. Chlorine is the most widely used sanitizing agent available for fresh?produce, but it has a limited effect in killing bacteria on fruit and vegetable surfaces. Research?and commercial applications have verified that ozone can replace traditional sanitizing agents?and provide other benefits. The use of ozone in the processing of foods has recently come to the?forefront as a result of the recent approval by the U.S. Food and Drug Administration approving?the use of ozone as an anti-microbial agent for food treatment, storage and processing. Ozone is?an oxidant/disinfectant that quickly decomposes to diatomic oxygen (O2), while reacting with?targeted organic matter or microorganisms. In the case of fruits and vegetable ozone is used to?increase safety of fresh produce and shelf life. Several researches have shown that treatment with?ozone appears to have a beneficial effect in extending the store life of fresh non-cut commodities?such as broccoli, apple, grapes, oranges, pears, raspberries and strawberries by reducing?microbial populations and by oxidation of ethylene.The paper reviews the application of ozone for shelf life extension of differente highly perishable fruits: apple, peach, watermelon (minimally processed), strawberry, mango, and banana. ConclusionsOzone is by no stretch a universal solution for?all food processing operations. There are a?significant number of good, sound applications?including disinfection of food wash water.The use of chlorine by the U.S. food industry?is coming under increasing scrutiny by?regulators due to toxicity issues anddisinfection byproducts (DBPs).Ozone has?been proven to produce greater lethality rates?for microorganisms than chlorine or other?chemical sanitizing agents. The increasing cost?of water resources, together with the drive?toward more conservation, will stimulate?industry to seek treatment methods which?allow recycling of product wash water and?process water. Ozone is effective against?various kinds of microorganisms on fruits and?vegetables. Promising results have beenrevealed in solving the problems of the food?industry like mycotoxin and pesticide residues?by ozone application. PicturesUpper, Ozone molecules oxidizing the cell wall and creating tiny holesBelow, Baceria cell desintegrating Source Ozone Treatment in Prolongation of Shelf Life of Temperate and?Tropical FruitsSyed Aafia, A. Rouf, Varsha Kanojia?and Qudsiya AyazDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural?Sciences and Technology, Shalimar, Srinagar, J&K, India. 190025Int. J. Pure App. Biosci. 6 (2): 298-303 (2018)DOI: http://dx.doi.org/10.18782/2320-7051.6289 ?