Gaseous ozone in postharvest storage: Mechanisms, efficacy and limitations

The use of gaseous ozone as postharvest treatment of fruit and vegetables is described and discussed with the aim of critically analyse main mechanisms involved in the production, degradation and interaction with horticultural products during storage. By particularly focusing on the effects on fruit ripening delaying and metabolic changes, the analysis of literature was conducted with the aim of highlighting the state of the art, contradictory aspects, and further directions to be taken into considerations for a reliable scalability of the technology. Ozone oxidative interactions are complex and are a function of numerous variables related to operative parameters and product characteristics. A critical analysis of these aspects appears mandatory for the definition of useful operative guidelines aimed at avoiding losses and preserving, at the same time, nutritional and organoleptic attributes of fruits and vegetables.