Vegetable storage

Storage losses of vegetables and fruit range from 20 to 40% of total volume. Main causes are mold development, bacterial rot, premature sprouting and wilting. Ozonation solves these problems comprehensively, extending storage life by 1.5–2 times without chemical agents.

Unlike fungicides and preservatives, ozone does not accumulate in products, decomposing to oxygen. This is especially important for organic farming and production of eco-friendly food.

Principle of action: Ozone destroys mold, yeast and bacteria on vegetable surfaces and in storage air. It also breaks down ethylene — a gas that accelerates ripening and aging of fruits.

Effectiveness of vegetable ozonation

Storage life extension with ozonation
Crop	Without ozone	With ozone	Increase
Potatoes	4–5 months	6–7.5 months	+2.5 months
Carrots	4–6 months	7–9 months	+3 months
Cabbage	4–5 months	6–8 months	+2–3 months
Onions	5–6 months	8–9 months	+3 months
Beets	5–6 months	8–9 months	+3 months
Apples	4–6 months	7–9 months	+3 months

Storage disease control

Main storage diseases of vegetables are caused by fungi and bacteria. Ozone is effective against all major pathogens:

Potato late blight — 60–80% reduction in infection
Gray mold (Botrytis) — 95% spore destruction
Wet rot — suppression of bacterial development
Fusarium — 70% reduction in infection
Fruit penicillium — 90% spore destruction
Carrot blackleg — prevention of development

With regular ozonation (2–3 mg/m³, 4–6 hours daily), potato late blight infection decreases from 15–20% to 3–5%, saving up to 30% of the crop.