Using ozone to extend shelf-life of strawberries
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The Produce Quality Centre (PQC) is working with industry partners to develop ozone-based treatments that extend the shelf life of fresh produce. Early trials have shown promising results in improving the storage life of strawberries without the need for chemical residues.
The PQC is collaborating with Ozone Industries Ltd and MAPCAP Ltd to optimise a system that uses ozone flushing in retail packs to extend the shelf life of strawberries. Ozone (O₃) is a powerful oxidant that effectively destroys micro-organisms, including fungi, bacteria and viruses.
Unlike conventional postharvest treatments, ozone is not persistent and naturally reverts to oxygen, leaving no chemical residues. As a gaseous treatment, it also avoids wetting the fruit, reducing the risk of encouraging fungal growth.
Pilot studies carried out in 2020, funded by Innovate UK, demonstrated that ozone flushing could extend the shelf life of UK strawberries by 1–2 days. Building on these results, the consortium is now seeking further funding to develop the technology into a cost-effective commercial system that can be integrated directly into packing lines.
In addition to strawberries, the technology is being tested on other fresh produce, including raspberries, tomatoes and grapes, to assess its wider application.
The PQC would like to acknowledge the support of Berry Gardens and Berry World in this work. For more information, please contact Debbie Rees at D.Rees@gre.ac.uk.