Ozone enriched atmosphere and passive refrigeration in post-harvest to preserve the quality fruit and vegetables - Sosvi
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Ozone enriched atmosphere and
passive refrigeration in post-
harvest to preserve the quality
fruit and vegetables
Presented by Dr. Thaer Yaseen
Regional Plant Protection Officer in the
Near East and North Africa
“Best Practices Exchange Conference on soilless crops in the
Mediterranean”
26 March 2021
Estimation of Food Loss and
Waste in NENA and EU
Lack of sufficient Cold Chain infrastructure and Food losses in NENA:
reliable power supply is the major contributor to 55% fruits and vegetables
food losses and waste in NENA.
22% meat
30% fish and seafood
20% dairy
2
PROBLEM STATEMENTS
1 Increasing shelf life to reduce food waste and economical loss, that in post
harvest recently rich 55%.
2 Public health and environmental impact, resistant pathogen strains
and the demand of pesticide free fruit
3 Cooling does not completely inhibit the development of pathogens
How we guarantee pesticides efficacy without residue?
4
Some promising alternative methods are Passive refrigeration and Ozone.
Ozone Ozone is a colorless, odorless reactive gas consisting of three bonded oxygen atoms
WHY OZONE?
BACK TO TO OXYGEN
AIR
ON SITE
PRODUCTION
ELECTRICAL
CURRENT
1.5 kWh OZONE FINAL
USER
(8-300 g/H)
• No persistence in the environment (Environmentally friendly ) • Less resources exploitation
• No surplus production • Less fuel consumption and transport costs
• Effective against fungi and bacteria • Less plastic and chemicals to be disposed
OZONE
Ozone is generated on site by oxygen through electric discharge
HEAT
ELECTRODE Oxygen radicals
Oxygen + Electric discharge
2O.
DIELECTRIC
O2 DISCHARGE GAP O3 O2 + e-
ELECTRODE Oxygen radicals + Oxygen Ozone
2O . + 2O2 2O3
HEAT
The usage of ozone provides a long list of advantages
• High efficacy against bacteria, viruses, fungi, spores and biofilm
• It doesn’t create resistant bacteria
• Deep efficacy against dirt and odors, wherever it is hard to get
• No residuals on surfaces
• Not persistent in the environment
• Reduce usage, transport and storage of chemicals
OZONE
Ozone can be used as gas or it can be mixed with water (ozonated water)
OZONE GAS SYSTEM OZONE WATER SYSTEMS
• For air sanitization • To clean and sanitize equipment's, surfaces, tools
• For deodorization • To sanitize process and wastewater
• To treat wastewater
FOOD PROCESSING & BEVERAGE
FRUIT & VEGETABLE / AIR SANITIZATION
Surfaces and rooms sanitization are essential to grant every product safety but
it is not enough. Once surfaces are sanitized they still can come in contact with
all the microorganism in the air.
Ozone can be used to significantly reduce the microbial loads in the air.
Furthermore, when vaporized in a room,
gets to all those spots that can hardly be reached
during the cleansing phases,
thus ensuring the rooms’ complete sanitization:
all without causing a humidity level increase,
inhibiting bacteria, yeast and mold growth.
O3
50%÷100%
DECREASE OF BACTERIA,
MOULD, YEASTS
MITES AND INSECTS
FRUIT & VEGETABLE • OZONE AIR SANITIZATION
Ozone sanitization of storage cell demonstrated a:
• significant reduction of microbial load on different kind of fruits and vegetables and by
• consequence reduction of mycotoxins and
• longer shelf -life
FOOD LIFE EXTENSION
+
IN STORAGE
TRANSPORT
ON THE SHELF
HIGHER FOOD SAFETY
-
BACTERIA
MOULDS
YEASTS
PESTICIDES
Yaseen T., Albanese P., D’Onghia A., Ricelli A., Lacirignola C., (2012). Enhancement of fruit quality standards during post-harvest: is ozone a fitting reply?. In: Proceeding of the 9th International conference
“standardization, protypes and quality: a means of balkan countries’ collaboration” Tirana, Albania.
FRUIT & VEGETABLE • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction
of microbial load on apples
CFUs/gr
100000 CFUs/gr without O3
10000
CFUs/gr with O3
1000
ROYAL
100
GALA
10
giorni
1
1 15 30 45 60 80
CFUs/gr
1000000
O3 CONCENTRATION:
100000
0.3 ppm in the night; 10000
1000
-99%
GOLDEN
0.1 ppm 100 OF FUNGI
during the day 10 AFTER 60 DAYS
1 giorni
1°C 1 15 30 45 60 80
CFUs/gr
1000000
100000
10000
FUJI 1000
100
10
1 giorni
1 15 30 45 60 80
Yaseen T. et al., 2015. Ozone for post-harvest treatment of apple fruits. Phytopathologia Mediterranea, 54 (1), 94-103. doi:10.14601/Phytopathol_Mediterr-14478FRUIT & VEGETABLE • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction
of microbial load on citrus and cherries
CFUs/gr
60 CFUs/gr withou O3
CFUs/gr with O3
40
CITRUS
20
0 giorni
O3 CONCENTRATION: 1 2 3 4 5 6 7 8 9 10 11
0.3 ppm in the night; -50%
CFUs/gr OF FUNGI
0.1 ppm
60 IN THE FIRST
during the day
3 DAYS
1°C-3°C 40
CHERRIES
20
0 giorni
1 2 3 4 5 6 7 8 9 10 11
Yaseen T., Damara E., Albanese P., Ferri V., Carboni C., D’Onghia A. M. and A. Ricelli (2014). Use of electrolyzed water, ozone and passive refrigeration in post-harvest to
preserve the quality of cherry, table grape and citrus. Proceedings of Postharvest Unlimited ISHS international conference 10-13 June 2014. Cyprus. P142.FRUIT & VEGETABLE • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbial load
on berries like blueberries, strawberries and raspberries
CFUs/g fruit
2000 No Ozone
Ozone pulse
1500
Ozone
STRAWBERRIES 1000
500
0 days
0 1 2 3 4 5 6 7
CFUs/g fruit
O3 CONCENTRATION 250
(pulse):
200
2 ppm in the night;
BLUEBERRIES 150
O3 CONCENTRATION 100
(continuous):
50
0.3 ppm
7 days at 4 °C 0 days
0 1 2 3 4 5 6 7
CFUs/g fruit
100
80
60
RASPBERRIES
40
20
0 days
0 1 2 3 4 5 6 7
Yaseen T., Ricelli R., Albanese P., Carboni C. and A. M.D’Onghia (2014). Effect of storage in ozone-enriched atmosphere on fungal contamination, catalase, superoxide
dismutase and glutathione peroxidase activity in berries. Proceedings of IOA-EA3G Conference, 3-5 June Dublin, Ireland. P 115-122.FRUIT & VEGETABLE • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbial load on grapes respect to the
usage of sulfur dioxide as well as a decrease of disease severity and diffusion
FUNGI [CFUs/g grape] YEASTS [CFUs/g grape]
14 30
12 25
10
-31%
8
20
-63%
15
6
10
4
2 5
0 0
Plastic Nothing OZONE Plastic Nothing OZONE
bag+ SO2 bag+ SO2
O3 CONCENTRATION:
Disease severity & diffusion
[McKinney index]
0.2 ppm
20 days at 1 °C + 4 days at 23 °C 3,0
2,5
2,0
1,5
1,0
0,5
0,0
Plastic Nothing OZONE
bag+ SO2
Yaseen T., Ricelli A., Albanese P., Nicoletti I., Essakhi S., Carboni C. and A. M. D’Onghia. (2015). Influence of postharvest ozone treat ment on decay of “Redglobe” table Grapes. III
International Symposium on Postharvest Pathology. Using science to increase food availability. 7-11 June 2015. Bari-Italy.FRUIT & VEGETABLE • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbial load on asparagus ensuring
excellent quality in terms of physical consistency
FUNGI [CFUs/g grape]
15
10
CELL STORAGE -93%
WITH OZONE 5
0
NO OZONE OZONE
AFTER
T=2°c 23 DAYS
FORCE [g/cm2]
140
120
CELL STORAGE 100
+75%
80
60
40
20
0
NO OZONE OZONE
Test developed by CIHEAM/IAMBFRUIT & VEGETABLE • OZONE AIR SANITIZATION
The stock and storage of Apples in ozone-treated chambers strongly reduce the presence of
microorganism in the air as Penicillium expansum and, consequently, the contamination of
patulin*, extremely dangerous for human health, especially for children.
APPLE FUJI inoculated by Penicillium expansum APPLE FUJI inoculated by Penicillium expansum
4 months at 2°C STANDARD CELL 4 months at 2°C OZONE CELL
*Patulin level in EU must be less than 0.05 mg/Kg for baby fruit juice
Yaseen T., Turan B., Carboni C, D’Onghia A. M., Ricelli A., (2012). FRESCHE E BELLE PIÙ A LUNGO. L'utilizzo dell'ozono consente di mantenere inalterata nel
tempo la qualità di frutta e verdura. Torinoscienza.FRUIT & VEGETABLE • OZONE AIR SANITIZATION
Tests demonstrated the absence of patulin on different kind
of apples in case of ozone sanitization
Patulin presence on Gala Apples [ng/g]
10000 No Ozone
Ozone
ROYAL GALA 100
1 days
0 15 30 45 60
Patulin presence on Golden Apples [ng/g]
O3 CONCENTRATION
10000
0.3 ppm in the night;
GOLDEN 100
0.1 ppm
during the day
1 days
1 °C
0 15 30 45 60
Patulin presence on Fujj Apples [ng/g]
10000
FUJI 100
1 days
0 15 30 45 60
Yaseen, T., et all 2015. Ozone for post-harvest treatment of apple fruits. Phytopathologia Mediterranea, 54 (1), 94-103. doi:10.14601/Phytopathol_Mediterr-14478FRUIT & VEGETABLE • OZONE AIR SANITIZATION
Strawberries treated with ozone, preservation time can increase and even double: treated fruits
do show higher quality and no decay after 10 days, while untreated fruits show decomposition
traces already after 5 days. Microbial load is also lower after ozone treatment.
TREATMENT WITH OZONE
FOR 24H AT 5 PPM
PRODUCT BEFORE
CFU/g
TREATMENT AND STORAGE
150 CELL STORAGE
100 WITH OZONE
45
50 22 24
0
Yeast Bacteria Fungi
T=2°
NO TREATMENT AFTER 5 DAYS AFTER 10 DAYS
CFU/g
145
150
CELL STORAGE
100
50 27 27
CFU: Colony-Forming Units
0
Yaseen T., D’Onghia A.M., Ricelli A. (2013). The use of ozone in strawberry post-harvest conservation. Biological Control of Fungal and Bacterial Plant Pathogens. IOBC-
WPRS Bulletin Vol. 86. pp. 143-148.FRUIT & VEGETABLE • OZONE AIR SANITIZATION
Strawberries treated with ozone, can increase significantly also in
absence of cold room storage.
AFTER 5 DAYS
PRESERVATION WITH
CONTINUOUS OZONE
at 0.1 ppm
T=20°
PRESERVATION
WITH AIR
Yaseen T., D’Onghia A.M., Ricelli A. (2013). The use of ozone in strawberry post-harvest conservation. Biological Control of Fungal and Bacterial Plant Pathogens. IOBC-
WPRS Bulletin Vol. 86. pp. 143-148.OZONE and Passive Refrigeration What is Passive Refrigeration?
PRS
Intermodal container
dry reefer
operational simplicity cooling capacityPRS
Passive refrigeration system
+
intermodal thermal
container energy storageTemperature distribution inside a passive refrigeration trailer
Dati immagine DX 320 pixel DY 240 pixel Data 28-08-13 Ora 15.23.23 T.max 37,91 °C T.min -25,27 °C T.med -7,72 °C Dev.St. 10,17 Emiss 0,92 Memo
what if you could have the best of both? Ozone and Passive refrigeration
FRUIT & VEGETABLE • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbial load
on red chicory ensuring better quality
PASSIVE
REFRIGERATION
+ OZONE 0.3ppm
WEIGHT LOSS [g] MICROBIAL LOAD [CFUs]
1.000 30
-39% -40%
T=1°C 20
30 DAYS 500
10
0 0
CONVENTIONAL P.R.S. + OZONE CONVENTIONAL P.R.S. + OZONE
CONVENTIONAL
STORAGE
Yaseen T., Damara E., Gallo M., Santoro F., Carboni C. and A. M. D’Onghia (2015). Passive refrigeration and ozone-enriched atmosphere to extend the shelf life of baby leaf lettuce, arugula
and red chicory. IOA 22nd World Congress entitled Ozone and Advanced Oxidation: Leading-edge science and technologies. 28 June 2 July 2015, Barcelona Spain.FRUIT & VEGETABLE • PASSIVE REFRIGERATION AND OZONE
Combination of Passive refrigeration with ozone followed can warranty strong reduction of fungi,
and a long extension of shelf-life as in case of tests fruits on cherries, apricot, fig, peach and
green salad without affecting the quality in terms of hardness and sugar content.
CONTROL NO O3 0.3 PPM OF O3
14 DAYS IN CONVENTIONAL CELL 14 DAYS IN PRS CELLFRUIT & VEGETABLE • PASSIVE REFRIGERATION AND OZONE
Apricot 20 and 30 days
CONTROL NO O3 0.3 PPM OF O3
20 DAYS IN CONVENTIONAL CELL 30 DAYS IN PRS CELLFRUIT & VEGETABLE • PASSIVE REFRIGERATION AND OZONE
FIG 19 days
CONTROL NO O3 0.3 PPM OF O3
19 DAYS IN CONVENTIONAL CELL 19 DAYS IN PRS CELLFRUIT & VEGETABLE • PASSIVE REFRIGERATION AND OZONE
Peach 20 days
CONTROL NO O3 0.3 PPM OF O3
20 DAYS IN CONVENTIONAL CELL 20 DAYS IN PRS CELLFRUIT & VEGETABLE • PASSIVE REFRIGERATION AND OZONE
Baby leaf and rucola
CONTROL NO O3 0.3 PPM OF O3
22 DAYS IN PRS CELL 22 DAYS IN PRS CELLConclusion The combination of ozone fumigation with passive refrigeration technology decreased disease incidence and increase fruit hardness. This application didn't affect fruit quality firmness, color, sugar content and extend shelf-life. It is recommended the use of Passive refrigeration (PRS) to maintained fruit quality, reduce losses and induce conservation period to reach far destination.
Thaer YASEEN, Ph.D. ﺛﺎﺋر ﯾﺎﺳﯾن.د Regional Plant Protection Officer اﻟﻣﺳؤول اﻹﻗﻠﯾﻣﻲ ﻟوﻗﺎﯾﺔ اﻟﻧﺑﺎت FAO-RNE Food and Agriculture Organization of the United Nations (FAO) Regional Office for the Near East and North Africa Region (RNE) 11 Al Eslah El Zerai St., Dokki, Cairo, Egypt E-mail: Thaer.Yaseen@fao.org Mobil: +20-1010626888 Tel: +20-2-33316000 Ext. 2811
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