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Influence of ozone gas on the appearance of fresh fruit and vegetables
Joe Smilanick, USDA-ARS, Fresno
Photos of Fruits and Vegetables Treated with Ozone
Ozone was applied at a dosage that killed spores of
many fungi. In most cases, the ozone concentration was about 20 ppm for 10 hrs (measured CT in ppm*hr was 221.3). The temperature was 3°C and the humidity was high, about 95% RH.
History of GRAS Status of Ozone
- 1982 FDA GRAS declaration for ozone use in bottled water.
- 1995 FDA GRAS for ozone use in bottled water renewed without change.
- 1997 Industry Expert Panel declares ozone GRAS and meets FDA requirements. Regulators have the option to later add control on ozone use.
- 1999 USDA rejects an ozone use protocol for meats, cites 1982 GRAS declaration for water where the FDA stated "any other use must be regulated by a Food Additive Petition."
- 2000 Food Additive Petition, that addresses both water and air use of ozone, under preparation. FDA estimates approval will occur within six months of submission of the Petition.
Photos of Fruits and Vegetables Treated with Ozone
| Vegetables | Fruit |
Asparagus I
Asparagus II
Bell Peppers, Green
Broccoli
Brussel Sprouts I
Brussel Sprouts II
Jalapenos
Lettuce, Iceberg I
Lettuce, Iceberg II
Lettuce, Romaine I
Lettuce, Romaine II
Mushrooms I
Mushrooms II
Onions, White
Potatoes, Russet I
Potatoes, Russet II
Shallots
Peas, Snow I
Peas, Snow II
Tomatoes
Zucchini
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Apple - 'Royal Gala'
Banana I
Banana II
Blueberry
Lemons
Oranges
Pear, Asian - 'Early Gold'
Strawberry
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