Ozonation as a proposal for fruit and vegetable preservation

Abstract

Currently, preservation methods that do not leave toxic residues are being sought, especially in perishable foods such as fruits and vegetables. The Center for Research, Development, and Innovation for Agri-food Processes (CIDiPA) and the Departments of Microbiology and Agricultural Products Chain Industry of the Faculty of Agricultural Sciences at the National University of Lomas de Zamora, within the framework of a scientific and technical cooperation agreement with the company ECO 03, evaluated the effectiveness of ozonation combined with refrigeration on the preservation of broccoli plants and the inhibition of Penicillium sp. in lemons during the post-harvest period. Preliminary results suggest that ozonation combined with refrigeration is effective in delaying the senescence of broccoli plants, thus extending their shelf life. It was also observed that ozonation of lemons during post-harvest delays infection and the spread of Penicillium sp. among the lemons. These results encourage the continued use of ozonation as a fruit and vegetable preservation method.