Storage for Fruit and Vegetables

Short term storage of produce can last anything from a few hours to a few weeks. To keep produce fresh and firm high levels of humidity are required, this in turn provides a good condition for pathogens to developed and sporulate. Once it starts growing it shows up as mould on stems of peppers and tomato, mould on the small nicks and bruises that were caused during harvest and packaging.

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To keep your produce in top shape a small amount of ozone can be introduced on a continuous basis to prevent a build-up of spores in the cooler environment, which will cause inoculation of freshly arrived produce. A small amount of ozone similar to the outside environment is sufficient to keep sporulation under control.

 

The best control will happen when a daily, weekly or monthly high spot treatment can be programmed in during a time period when no people are working in the storage environment.