Non-thermal Ozone Treatment for Preservation of Fruits and  Vegetables: A Review

P. Sreedevi; Manojkumara; P.R.L. Bhavani

doi:10.9734/jabb/2025/v28i52354

Research Article Open access CC BY 4.0

Non-thermal Ozone Treatment for Preservation of Fruits and Vegetables: A Review

P. Sreedevi, Manojkumara, P.R.L. Bhavani

Journal of Advances in Biology & Biotechnology · pp. 916–927 · Published 21 May 2025

10.9734/jabb/2025/v28i52354

Abstract

Ozone treatment is a safe and efficient alternative for reducing microbial contamination and pesticide residues in fruits and vegetables. Ozone demonstrates superior efficacy compared to conventional disinfectants like chlorine, requiring lower concentrations and shorter exposure durations to achieve significant reductions. It can be applied as a gas or in aqueous form, effectively minimizing microbial activity and pesticide levels while enhancing produce quality and safety for consumption. Ozone exhibits remarkable potency against resistant microorganisms, including amoebic cysts and viruses. Its integration into postharvest processing and storage extends shelf life, preserves sensory attributes, and leaves no harmful residues in the environment, making it a sustainable and advantageous solution for the agricultural and food industries.

Ozone fruits vegetables pesticide residues microbial activity

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P. Sreedevi, Manojkumara, P.R.L. Bhavani (2025). Non-thermal Ozone Treatment for Preservation of Fruits and Vegetables: A Review. Journal of Advances in Biology & Biotechnology , 916–927. https://doi.org/10.9734/jabb/2025/v28i52354

Affiliations

P. Sreedevi — Regional Agricultural Research Station, Anakapalle, Acharya N.G. Ranga Agricultural University, Andhra Pradesh-531001, India.
Manojkumara — Department of Farm Machinery and Power Engineering, Dr. NTR CAE, Acharya N.G. Ranga Agricultural University, Bapatla-522101, India.
P.R.L. Bhavani — Polytechnic of Agricultural Engineering, Anakapalle-531001, India.

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