The application of ozone in the storage of vegetables and fruits not only has the function of killing or inhibiting mold growth and preventing decay, but also has the function of preserving freshness. The mechanism is that ozone can oxidize and decompose the ripening agent C2H4 produced by the respiration of fruits and vegetables. Intermediate products also have inhibitory effects on microorganisms such as molds. Ozone can play a role in both sterilization and decomposition to slow down metabolism, delaying ripening, aging, and decay. When combined with packaging, refrigeration, air conditioning, and other methods, it can achieve a preservation effect.

1. Ozone preservation technology

Apply ozone gas in cold storage for the preservation and storage of fruits and vegetables. Ozone has been used in cold storage for nearly many years worldwide. The application of ozone refrigeration and preservation started late in China. With the improvement of ozone generator manufacturing technology, ozone is becoming increasingly widely used in cold storage. According to the physical and chemical properties of ozone. The experiment showed that installing the ozone generator on the wall of the storage room 2 meters above the ground, turning it on for 1-2 hours a day, closing the cold storage equipment as much as possible, maintaining the ozone concentration, and controlling the indoor humidity at around 95%.

Ozone sterilization and preservation in cold storage are divided into three stages.

Cold storage sterilization, storage sterilization, preservation, and cold storage design aim to reduce decay caused by mold and yeast. Before storage, the empty warehouse sterilization cold storage plate is arranged 3-6 days before storage. The ozone generator is turned on for 24 hours, rotated for sterilization, and the ozone concentration is maintained at approximately 2-10ppm. 1-2 days before storage, the machine is shut down and sealed. After the air conditioning equipment is running normally, ozone of a certain concentration is added quantitatively at each time period according to the provided technical information. Pre cooling sterilization for storage cannot establish ozone concentration due to the continuous operation of the air cooler. At this time, the ozone generator should be placed in the warehouse far away from the air cooler. The ozone generated at this time is driven by a cold air fan to flow air and come into contact with the surface of fruits and vegetables, playing a role in partial sterilization. Ozone can be turned on continuously before bagging, and due to its large storage capacity and air flow, it will not reach a harmful concentration of 2.5ppm. In daily life, when regulating and supplementing air, ozone should be introduced into the controlled atmosphere warehouse and controlled atmosphere large account. At this time, a pressurized and moderately concentrated ozone source should be selected. The packaging of fruits and vegetables should be conducive to contact and diffusion. The holes on the side of the cardboard box should be poked open and not stacked into large piles. Ozone should be sent into the controlled atmosphere warehouse and controlled atmosphere large account through pipes. Ozone packaged in natural controlled atmosphere plastic bags with silicon windows can penetrate into the cold storage panels, while ozone can be applied to all plastic bags before and after ventilation. NPF developed by Qingdao West Company The NP and NPS series generators meet this requirement and can input ozone through pipelines. Small packaging bags can be sterilized and purified by opening ozone before and after ventilation through silicon windows or opening the bag to remove odors.

Practical application has proven that ozone can strongly inhibit the decay and expansion of garlic sprouts. If mold or rot occurs, it can be directly exposed to ozone for sterilization and inhibition of its expansion. The application of ozone to fruits such as apples, pears, and grapes has a good effect. Vegetables and fruits preserved by ozone can maintain their freshness for a period of time after being released from storage.