Ozone Experimentation on the shelf life of various fruits

This study explores the effects of ozone treatment on extending the shelf life of fresh fruits stored at room temperature. By comparing ozone-treated and untreated apples, pears, and bananas over an 11-day period, the research evaluates changes in appearance, firmness, mold development, and overall marketability. The results demonstrate that periodic ozone exposure helped slow ripening, reduce spoilage, and preserve fruit quality, supporting ozone’s potential as a practical, residue-free technology for maintaining freshness and extending the commercial shelf life of produce during storage and distribution.