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<p>This study investigates the effectiveness of ozone technology in extending the shelf life of soft fruits, focussing on blueberries, raspberries and strawberries. We evaluate the effects of ozone application on reducing post-harvest fungal rots and extending storage time, considering variations in ozone concentration and exposure time. Fruit coming directly from the field is subjected to ozone treatment without surface sterilisation, allowing monitoring of naturally occurring yeasts and moulds. The results show consistent positive effects for all fruit species, with a&#xa0;significant reduction in fruit decay observed in the ozone-treated groups compared to the controls. For blueberries, raspberries, and strawberries, ozone exposure ranging from 0.7 to 4.3 mg/kg was effective in controlling decay, with the 20-minute ozone treatment showing the most favorable outcomes. The study observed that the longer ozone treatments resulted in reduced pathogen presence. This study highlights the growing importance of ozone technology in post-harvest management, offering a&#xa0;promising strategy for reducing food waste and improving food safety in the agricultural sector.</p>

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The Effectiveness of Ozone Technology Application in Extending the Shelf Life of Berry Fruit

  • 期刊论文

  • 发表日期：

    2025年1月29日

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  • Darija Lemic,
  • Branimir Zorić,
  • Adrijana Novak,
  • Dario Ivić,
  • Marija Andrijana Galešić,
  • Helena Viric Gasparic

摘要

This study investigates the effectiveness of ozone technology in extending the shelf life of soft fruits, focussing on blueberries, raspberries and strawberries. We evaluate the effects of ozone application on reducing post-harvest fungal rots and extending storage time, considering variations in ozone concentration and exposure time. Fruit coming directly from the field is subjected to ozone treatment without surface sterilisation, allowing monitoring of naturally occurring yeasts and moulds. The results show consistent positive effects for all fruit species, with a significant reduction in fruit decay observed in the ozone-treated groups compared to the controls. For blueberries, raspberries, and strawberries, ozone exposure ranging from 0.7 to 4.3 mg/kg was effective in controlling decay, with the 20-minute ozone treatment showing the most favorable outcomes. The study observed that the longer ozone treatments resulted in reduced pathogen presence. This study highlights the growing importance of ozone technology in post-harvest management, offering a promising strategy for reducing food waste and improving food safety in the agricultural sector.