Effects of Continuous 0.3 ppm Ozone Exposure on Decay Development and Physiological Responses of Peaches and Table Grapes in Cold Storage

This case study evaluates the use of continuous low-level ozone exposure (0.3 ppm) during cold storage to control postharvest diseases in peaches and table grapes. The research examines ozone’s impact on fungal growth, sporulation, decay development, fruit quality, weight loss, respiration, and ethylene production under commercial storage conditions. The results demonstrate that ozone effectively inhibited surface fungal growth and sporulation, significantly reduced gray mold nesting in table grapes, and suppressed the spread of postharvest pathogens without causing visible phytotoxic damage to the fruit. The study highlights the potential of ozone as a residue-free technology for improving postharvest disease management, extending storage life, and reducing reliance on conventional chemical treatments in the fresh produce industry.