Scientists have discovered that treating fresh produce with ozone increases its resistance to fungal infection (Photo: Noel McKeegan/Gizmag)
Dr. Ian Singleton in the ozone lab
We've all done it – thrown out fruit or vegetables because they went rotten. Fungal contamination is the most common cause of spoilage of fresh produce, with an estimated 30 percent of harvested fruit and veggies falling victim to it. Countermeasures currently including synthetic fungicides and pre-package sanitation treatments involving the use of chlorine or bromine. Now a team of scientists from Britain's Newcastle University have discovered that much more effective and human-friendly results can be obtained by treating produce with ozone.
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