Do you know what is Ozone Treatment in fruits & vegetables washing?
- tech7379
- Apr 15, 2021
- 2 min read

The potential utility of ozone in the produce industry depends on the fact that as an oxidizing agent, it is 1.5 times stronger than chlorine and is effective over a much wider spectrum of micro-organisms than chlorine and other disinfectants. Ozone kills bacteria such as Escherichia coli, Listeria, and other food pathogens much faster than traditionally used disinfectants, such as chlorine, and is free of chemical residues.
Fresh fruits and vegetables are washed first by ozonated water, and the wash water can be recaptured and treated by a combination of ozonation and filtration. The treated wash water is free of bacteria, colour, and suspended solids and can be recycled to reduce water usage. Unlike conventional chlorine-based washing systems, wastewater discharged by an ozonation process is free of chemical residues, a growing concern related to the environment and groundwater pollution. Ozone can also destroy pesticides and chemical residues, such as chlorinated by-products .
Ozone disinfection technology produces highly reactive Ozone gas that successfully oxidizes traces of pesticides, insecticides and other harmful farm chemicals thereby, making food fit for human consumption. 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.
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