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Ozone Antimicrobial Effects on Fruits and Fruit Juices

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Fruit Preservation

Part of the book series: Food Engineering Series ((FSES))

Abstract

Ozone can be applied at almost any step in the fruit supply chain, from the orchard to the display case at local grocery stores. The gas can be easily produced commercially and used in either gaseous or aqueous states. In addition to improving fruit safety and extending product shelf-life, treatments may also be selected to enhance the nutritional quality of food or remove residues of pesticide applied to fruits in the field.

Use of this potent antimicrobial agent and strong oxidizer requires careful consideration and process optimization so that the goal of the treatment is accomplished with minimal shortcomings. The potential benefits of ozone in fruit processing seem very vast. Adoption of ozone is likely to continue in the future by the fresh fruit industry; however, the rate at which this occurs will depend on how well researchers provide consistent measurements and results, and how well publications help us understand details that affect ozone processing.

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Authors and Affiliations

  1. The Ohio State University, Columbus, OH, USA

    David R. Kasler & Ahmed E. Yousef

Authors
  1. David R. Kasler
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  2. Ahmed E. Yousef
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Correspondence to Ahmed E. Yousef .

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Editors and Affiliations

  1. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil

    Amauri Rosenthal

  2. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil

    Rosires Deliza

  3. Tecnológico de Monterrey, Monterrey, Mexico

    Jorge Welti-Chanes

  4. Washington State University, Pullman, WA, USA

    Gustavo V. Barbosa-Cánovas

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Kasler, D.R., Yousef, A.E. (2018). Ozone Antimicrobial Effects on Fruits and Fruit Juices. In: Rosenthal, A., Deliza, R., Welti-Chanes, J., Barbosa-Cánovas, G. (eds) Fruit Preservation. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3311-2_18

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