Fahime Pilehvar - Department of Animal Biology, Faculty of Natural Science, University of Tabriz, Tabriz, Iran
Gholam reza Zarrini - Department of Animal Biology, Faculty of Natural Science, University of Tabriz, Tabriz, Iran
Mohammad sadegh Zaker Hamidi - Research Institue for Applied Physics and Astronomy, University of Tabriz, Tabriz, Iran
Sirous khorram - Research Institue for Applied Physics and Astronomy, University of Tabriz, Tabriz, Iran

Ozone is a powerful antimicrobial agent that is suitable for application in food. It is generated by the passage of air or oxygen gas through a high voltage electrical discharge or by ultraviolet light irradiation. High reactivity, penetrability and spontaneous decomposition to nontoxic products make ozone a suitable disinfectant for ensuring the microbiological safety in food industry. Ozone or its decomposition products (for example, hydroxyl radical) inactivate microorganisms rapidly by reacting with intracellular enzymes, nucleic material and components of their cell envelope, spore coats, or viral capsids. Significant part of postharvest decays of fruits and vegetables is the result of microbial activity. The aim of this study is the use of ozone to enhance the shelf life of fruits and vegetables. In this study, ozone was applied in aqueous solution at 0.6 gr/h for reducing the microbial spoilage (Erwinia carotovora , Staphylococcus aureus , Penicilium sp. , Cladosporium sp. ,Fuzarium sp. , Botrytis cinerea) and for increasing the shelf life of fruits (orange and strawberry) and vegetables (cucumber and tomato).Results showed that Ozone concentration at 0.6 gr/h in 1 minute led to a 39.8% increase the shelf life of cucumber, in 2 minute led to at least 48 % increase the shelf life of tomato and in 3 minute led to a 198% increase the shelf life of orange. The results presented show that ozone is effective in increasing the shelf life of fruits and vegetables.

Ozone, Antimicrobial agent, Shelf life of fruits and vegetables