Cold storage

Cold Storage

Gaseous ozone has been shown to effectively combat mold and beteria in a cold storage environment and directly on produce in cold storage. The main benefit of using gaseous ozone is that mold and bacteria can be controlled both in the air and surfaces. Additionally, gaseous ozone oxidizes and destorys ethylene gas that is released when fruits and vegetables begin to ripen by the following reaction:


Thus, the use of gaseous ozone can be reduce ripening while in storage.

Ozone gaseous treatment benefits:

-----Air-borne and surface-borne microbial control

-----Elthyene removal

-----Ozone generated, monitored and applied autonatically on-site 

-----Treats and sanitizes incoming cold air at point of introduction and maintains ozone residual for mold control

-----Product "insurance"-help maintain product quality in case of increased hold times (5-10 day increased storage life)

-----Odor control-fresh and clean smell with ozone

The number of colony forming units of fungi, yeasts and bacteria naturally present on the fruit surface was considerably reduced by a 20 mins exposure to ozone. Ozone treatment significantly reduced the extent of fruit decay caused by fungi following cold storage and increaed self-life.

Ozonizing the air in a cold storage room can be reduce the level of ethylene-producing and ethylene-sensitive fruits and vegetables maybe stored in the same room. The adoption of ozone within cold storage facilities provides improved product life and reduced SO2 use.