Study on Prolongation of Watermelon Fresh-Cut Shelf-Life by Ozone Treatment

This study investigates the use of ozone as an antimicrobial treatment to extend the shelf life of fresh-cut watermelon while maintaining product quality and safety. The research evaluates the effects of ozone exposure on microbial populations, vitamin C retention, pH stability, color preservation, and overall shelf life during refrigerated storage. The findings demonstrate that ozone treatment significantly reduces bacterial, yeast, and mold growth, helping to preserve the hygienic quality of the product. The study also identifies optimal packaging materials and storage conditions, highlighting ozone as a simple, residue-free technology that can improve the safety, freshness, and commercial viability of fresh-cut fruit products.