Application of ozone in fruit preservation

Ozone is used for preservation, first of all, it is used in cold storage and constant temperature storage. It can make meat foods not deteriorate for the longest time; it can make fruits and vegetables perfect in the storage period, and can also be used for strawberries, cherries, grapes and other berries. On the basis of preservation, the maximum advantage of using the aromatic and thermostatic storage is to store the stock under high humidity conditions, and obtain economic benefits from three aspects: weight loss, high storage quality and long time.

Ozone removes mildew, odor, odor and other odors, and it can quickly oxidize and decompose odor chemicals. Ozone is a diffuse gas, and there is no dead angle for disinfection. The ozone disinfection machine of Qinhuangdao Zhankun can realize the self-running of the machine and sterilize and mold. The fruit vegetables can not only sterilize and mold, prolong the shelf life, but also quickly break down the quick-cooking and ethylene gas of the fruit and vegetables.

Ozone is a lavender, special fishy smell gas that exists at room temperature and freezing temperature. It dissolves partially in water, and its solubility increases with decreasing temperature. It can degrade itself at room temperature to produce a lot of freedom. The most prominent one is the hydroxyl radical, which is characterized by strong oxidizing properties.

Ozone sterilization and mildew prevention in three stages: empty storage disinfection, storage sterilization and daily anti-mildew, the purpose is to reduce the decay of mold, yeast and other microorganisms. Ozone rapidly decomposes ethylene to slow down the metabolic process and delay post-ripening and aging.

The application of ozone in the storage of vegetables and fruits not only has the effect of killing or inhibiting mold growth and preventing decay, but also has the effect of preventing aging and freshness preservation. The mechanism is that ozone can oxidize and decompose the physiological metabolism of fruits and vegetables to breathe out the ripening agent - ethylene gas C2H4. The reaction process is as follows: H2C-CH2+O3→C2H4O+O2→CO2+H2O, and the ethylene intermediate C2H4O also has an inhibitory effect on microorganisms such as mold.

Ozone decomposes itself into oxygen, does not produce residual pollution, and quickly kills all pathogenic microorganisms such as bacterial propagules, spores, and fungi. For the food processing and packaging workshop, it can achieve the effect of sterilization and purification, improve the quality of food hygiene, and extend the shelf life of food. Ozone is an allotrope of oxygen. As a green disinfectant, ozone has a strong inactivation effect on Escherichia coli, hepatitis B virus, cold virus, rot fungus, mold, Staphylococcus aureus, Pseudomonas aeruginosa, etc. The sterilization speed is 3000 times that of ultraviolet light. In addition, ozone can decompose, combine toxic gases, remove odor, odor and other functions, and can make the ambient air harmless and clean, without any secondary pollution. It has been widely used by people and used in many industries such as medicine and food.

With the development and improvement of China's ozone generator manufacturing technology, ozone has become more and more widely used in the field of storage preservation, disinfection and sterilization in China because of its good bactericidal effect, no secondary pollution and convenient use. Many institutions and research institutes are constantly experimenting with how they are used in different fruit and food storage. Combining wet and cold preservation with ozone technology will be the best way to preserve some fruits and foods.