Ozone reduces fungal spoilage of fruits and vegetables
Storing fruits and vegetables in ozone-enriched environments reduces spoilage explains a scientist at the Society for General Microbiology's Spring Conference in Harrogate. Dr Ian Singleton explains how ozone treatment could be a safe, effective replacement for pesticides as it leaves no residue on foods.
It is estimated that up to 30% of fresh produce can be lost due to microbial spoilage. Dr Singleton from Newcastle University explains that low levels of gaseous ozone are able to prevent fungal spoilage in a wide range of stored fresh produce, including strawberries, ...






