The use of ozone in horticulture and agriculture has become quite widespread in recent years. Its application is beneficial from the start, because it keeps pests and insects at distance, intervenes so as the harvest could be safe throughout the process, and even throughout the processing of the final product.
Ozone is essential in the cleaning and storage of fruits and vegetables
During post-harvest storage, surface infections in the products could spread and cause significant crop losses. The use of ozonized water for washing and disinfecting can reduce these losses and maximize the return on investment.
Using ozonized water to wash fruits and vegetables has certain advantages over traditional chlorine-based disinfectants:
- The level of ozone dissolved in water can be controlled accurately and very easily.
- The disinfecting effect of ozone does not depend on the pH level of the water.
- Ozone does not leave residues in the product that could affect the flavor or reduce its useful life.
- Ozone is generated as required, so it does not need special storage.
- Ozone does not cause a constant purchase expense, nor for the elimination of chemical products.
- Ozone does not leave residues in the water, so reuse is only a matter of filtration.
The shelf life of products that have to be cold stored can also be extended by the use of gaseous ozone. Ozone in the air inside a cold storage room can delay the growth of microorganisms, both in the air and on the surface of the product.
On the other hand, ozone is also effective to break down the ethylene gas that is released from some fruits and that accelerates the ripening process. By reducing the ethylene gas, the maturation effect of the mixed products stored in the same area is effectively minimized.
These are some of the reasons why applying ozone in agriculture is full of advantages. You want to know more? We’ll be happy to offer you all the information you need.