The reason fruits and vegetables rot after being picked for a while is due to microbial infection. Therefore, in order to preserve fruits and vegetables effectively, microorganisms must be controlled. At this point, low temperature storage is a more commonly used method for preserving fruits and vegetables, but because some microorganisms can survive at low temperatures, low temperatures cannot completely inhibit the growth of pathogenic microorganisms. Some cold rooms with high humidity provide favorable conditions for the growth and reproduction of fungal spores such as mold. Then the role of the ozone disinfection machine is reflected.

1. Remove respiratory intensity and reduce nutrient intake. Ozone treatment can inhibit the respiration of fresh-cut fruits and vegetables, reduce nutrient consumption, reduce the weight loss rate of fruits and vegetables during storage, and extend the shelf life of fruits and vegetables. The ethylene gas emitted by the respiration of fruits and vegetables can be rapidly oxidized and decomposed by ozone gas, which reduces the metabolism of fruits and vegetables and slows down their physiological aging, thereby playing a role in preserving the freshness of fruits and vegetables. vegetables. Ozone will significantly reduce fruit metabolism activity, reduce water loss and nutrient consumption, and maintain the freshness and flavor of fruits and vegetables. Therefore, ozone, as a powerful oxidant with high permeability, residual and high activity, is increasingly used in the food industry.

2. Degradation of harmful substances in fruits and vegetables. Ozone can eliminate harmful substances such as ethylene, acetaldehyde and ethanol released by the respiration of fruits and vegetables and delay the aging of fruits and vegetables. At the same time, the intermediate oxide produced by the reaction of ozone and ethylene is also an effective inhibitor of microorganisms such as mold. It can remove pesticide residues in fruits and vegetables. Microbial ozone inhibitor is a strong oxidant and can degrade organic oxygen, organophosphates and other pesticide residues on the surface of fruits and vegetables.

3. Sterilization and bacteriostatic effects. Fruit and vegetable rot is basically caused by microbial bacterial erosion. Using the powerful bactericidal ability of ozone, it has remarkable effect on eliminating green mold, spores, penicillin and bacilli, as well as eradicating black pedicle rot, rot soft, etc.

At this stage, when the fruits and vegetables are actually stored, the bleaching powder and ultraviolet light are basically used to disinfect the cold storage. With these disinfection methods, dead spots will appear and some chemicals will remain on the fruits and vegetables. These problems can be well solved by refrigeration and preservation of fruits and vegetables using ozone.