Ozone reduces fungal spoilage of fruits and vegetables

We've all done it – thrown out fruit or vegetables because they went rotten. Fungal contamination is the most common cause of spoilage of fresh produce, with an estimated 30 percent of harvested fruit and veggies falling victim to it. Countermeasures currently including synthetic fungicides and pre-package sanitation treatments involving the use of chlorine or bromine. Now a team of scientists from Britain's Newcastle University have discovered that much more effective and human-friendly results can be obtained by treating produce with ozone... Continue Reading Ozone reduces fungal spoilage of fruits and vegetables

Tags: Food, Fungus, Newcastle University, Ozone

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