A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

This review examines the role of ozone technology as an effective and environmentally friendly solution for enhancing the safety, quality, and shelf life of fresh-cut fruits and vegetables. The authors evaluate research on both gaseous ozone and ozonated water treatments, highlighting their ability to reduce microbial contamination, maintain product freshness, and preserve key quality attributes such as color, texture, and nutritional value. The article provides a comprehensive overview of how ozone can serve as a sustainable alternative to traditional sanitizing methods in the fresh produce industry while supporting food safety and reducing post-harvest losses.