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Success Stories
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- 35% Spoilage due to Mold on Kiwifruit
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- Blue & Green Mold on Lemons
- ~3M Colony-forming Micro’s / g
- Nesting From Airborne Spores
- Ethylene-Induced Ripening – Short shelf Life
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- Ozone Gas in Cold Storage
- .05 ppm Day, .1ppm Night
- 1300 Bins
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- Ozone Gas in Cold Storage (CA)
175,000 cu’ Rooms
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- Reduce:
- Spoilage From 35% to 5%
- Contaminants by 2-3 Log Ethylene to ~0
- Increase:
- Kiwifruit Quality
- Shelf Life by Several Weeks
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- Reduce:
- Blue and Green Mold in Air & Surface
- 2-3 Log Reduction
- Aerobic Count: 600 to 20
- Yeast: 100 to 40
- Mold: 3000 to 70
- Losses Due to Spoilage
- Increase:
- Storage Time by ~30% to 100 Days
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- Spoilage From Botrytis
- Desire to Reduce SO2 Usage
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- Microbial Induced Spoilage
- Short Shelf Life
- Poor Product Quality
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- Ozone Gas in Cold Storage
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- Ozone Product Disinfection – Aqueous
- 2 ppm – 10 Minutes
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- Reduce:
- Increase:
- Fruit Quality
- Shelf Life by ~3-4 Weeks
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- Reduce:
- Aerobic Count: 6,100,000 to 48,000
- Coliform: 11,000 to 50
- Lactic Acid Bac: 6,100.000 to 45,000
- Mold: 90,000 to 20
- Yeast: 22,000 to 110
- Increase:
- Storage Time
- Fruit Quality
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- Microbial Induced Spoilage
- Short Shelf Life
- Poor Product Quality
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- Ozone Product Disinfection – Aqueous
- 1 ppm – 5 Minutes
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- Reduce:
- Aerobic Count: 50,000 to 70
- Coliform: 10,000 to 300
- Mold: 20,000 to 210
- Yeast: 5,000 to 20
- Increase:
- Storage Time
- Fruit Quality
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