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In fresh state, fruits and vegetables might be subjected to some optional pathogenic microorganisms such as bacteria, yeasts and molds. The activity of these microorganisms upon horticultural products can conduct to losses within the storage process or even food-borne diseases with effects on consumer health. In this respect, a low microbiological load at the beginning of the refrigeration process is a must in order to obtain a bigger acceptable duration for the storage of the horticultural products. Within various decontamination methods used for this purpose, the use of ozone has a great potential. In gaseous or in aqueous solution, ozone is used to reduce microbial populations as an alternative to chemical decontamination, being approved for use as an antimicrobial agent in food in 2001 (US FDA). As an antimicrobial agent, ozone leaves no residues, completely broken down into diatomic oxygen in a period between 2 and 30 minutes. The oxidation capacity of ozone is 1.5 times higher than chlorine and 3,000 times higher than that of hypochlorous acid (HOCl). The contact times required for carrying antimicrobial action are usually 4-5 times lower than in the case of chlorine. In this context, the paper presents experimental researches on the possibility of using ozone in aqueous solution, within the conditioning technologies of horticultural products, by investigating the qualitative working indices of an experimental model of equipment for decontamination of horticultural product exterior surfaces.

engineering for rural development

Determination of qualitative working indices of equipment for decontamination of horticultural product exterior surfaces using ozone in aqueous solution