Ozone in Fruit and Vegetable Cleaning and Storage

During post harvest storage, surface infections on produce can spread and cause significant losses of the crop. The use of ozonated water for washing and disinfecting can reduce these losses and maximise returns.

Ozonated water is a convenient way to wash fruit and vegetables and offers the following advantages over traditional chlorine based sanitisers.

  • The level of dissolved ozone in the water can be accurately and simply controlled using ORP (Oxidation Reduction Potential) measurement.
  • The disinfectant effect of ozone is not dependant on the pH level of the water.
  • Ozone will leave no residue on the produce that may affect taste or reduce shelf life.
  • Ozone is generated as required and therefore needs no special storage.
  • Ozone has no ongoing chemical purchase or disposal costs.
  • Ozone leaves no residue in the water and therefore makes reuse simply a matter of filtration.

Oxyzone T4400 Corona Discharge Ozone Generators are able to create a supply of ozonated water to suit your requirements.

The shelf life of produce in cold storage can also be extended by the use of gaseous ozone. Ozone in the air within a cold storage room can retard the growth of microorganisms in the air and on the surface of the produce.

Ozone is also effective in breaking down ethylene gas which is given off by some fruits and accelerates the ripening process. The reduction of ethylene gas will effectively reduce the ripening effect of mixed produce held in the same area.

100% Australian Made and Manufactured

Oxyzone products are designed and manufactured in Australia complying with electrical and safety standards. Our service personnel and our spare parts are also in Australia.

Oxyzone recommends the following ozone equipment: