Exploiting Ozone for post-Harvest Preservation of Fruits and Vegetables: Application Techniques, Quality Effects, and Regulatory Frameworks
Eugénio da Piedade Edmundo Sitoe, L. R. D. Faroni, Clara Mariana Gonçalves Lima, Nathália Nogueira Leite, Rômulo Alves Morais, Flaviana Coelho Pacheco, Beatriz Dal Pian Machado, Renata Ferreira Santana, Roney Alves da Rocha
Abstract
Postharvest preservation of fruits and vegetables is essential to reduce losses and ensure food safety. In this context, ozone (O3) has been widely studied as a sustainable alternative to conventional disinfectants due to its antimicrobial action. In addition to inactivating pathogens, ozone degrades pesticide residues without generating toxic byproducts, slowing down the physiological ripening process. This emerging technology’s fundamentals, chemical properties and mechanisms of action were reviewed. Recent innovations in application techniques were described, including gaseous ozonation, ozonized water and ozonized mist, as well as their impact on the physicochemical characteristics of fruits and vegetables, taking into account factors such as concentration, exposure time and matrix sensitivity. Safety regulations and guidelines for the application of ozone in the food industry were addressed, highlighting the advances and challenges of its implementation. Knowledge gaps and future research directions aimed at optimizing this emerging technology were identified.