Cold Storage Warehouses

In cold storage warehouses, mould, spoilage bacteria, and ethylene gas accumulation are the most significant factors directly reducing product shelf life. Fruits such as apples and pears continuously produce ethylene during storage; this gas accelerates ripening and shortens the lifespan of neighbouring produce.

Scientific data demonstrates ozone's multi-dimensional protection in cold storage: 0.04 ppm ozone concentration reduces ethylene concentrations of 1.5–2 mL/L to undetectable levels (Skog and Chu, 2001; Canadian Journal of Plant Science). Shelf life is markedly extended in broccoli and cucumbers; recent research has shown that ozone-treated fruits maintain pathogen resistance for up to 2 weeks even after removal from the ozone environment (Biozone Scientific). Ozone also breaks down mould spores in the storage atmosphere, significantly reducing mould-related product losses.

Dissolved ozone maintains its efficacy between -1°C and +4°C. Reverting to oxygen after application, ozone leaves no chemical trace in stored food products.