Effect of ozone on qualities of fruits and vegetables in cold storage

Abstract

Ozone at the concentration of 0.04 mL L–1 appears to have potential for extending the storage life of broccoli and seedless cucumbers stored at 3°C. Response to ozone was minimal for mushrooms stored at 4°C and cucumbers stored at 10°C. Ozone generators producing 0.04 mL L–1 ozone reduced the ethylene level in vegetable storage rooms from 1.5–2 mL L–1 (as produced by apples placed in the room) to a non-detectable level. At concentrations of 0.4 mL L–1, ozone was effective in removing ethylene from the atmosphere in an apple and pear storage room. The ozonized and non-ozonized apples and pears showed no difference in fruit quality. This study explored a potential use of ozone application in wholesale storage rooms where ethylene-producing and ethylene-sensitive fruits and vegetables may be stored together. Key words: Ozone, ethylene, fruit, vegetable, apple, pear, broccoli, cucumber, mushroom, storage