Summary
This critical review synthesises evidence on ozone as a disinfectant and preservation agent for fresh vegetables, evaluating its antimicrobial properties, regulatory status, and impact on quality attributes across storage, washing, and processing applications. The authors demonstrate that ozone effectively controls biological growth and extends shelf-life whilst retaining sensory and nutritional qualities, but caution that improper use can cause deleterious effects. They conclude that standardised treatment protocols tailored to specific vegetables and internationally harmonised reporting of ozone treatment conditions are essential for safe and effective implementation in food processing.
Regional applicability
This international review addresses post-harvest technology applicable to United Kingdom horticultural operations and food processors. The findings are directly transferable to UK fresh produce supply chains, though UK adoption would require alignment with UK Food Standards Agency guidance and any divergence from retained EU food safety regulations on ozone use; harmonisation recommendations made by the authors may support future UK standard-setting.
Key measures
Microbial control efficacy, sensory quality retention, nutritional characteristic retention, shelf-life duration, ozone generation methods, treatment conditions (concentration, exposure time, application form)
Outcomes reported
The review examined ozone's antimicrobial efficacy, effects on sensory and nutritional quality, and shelf-life extension in three selected vegetables under storage, washing, and processing conditions. It synthesised evidence on chemical properties, generation methods, regulatory developments, and treatment optimisation across liquid and gaseous applications.
Topic tags
Dig deeper with Pulse AI.
Pulse AI has read the whole catalogue. Ask about this record, its theme, or how the findings apply to UK farming and policy — every answer cites the underlying studies.