Microorganisms in cold storage environments cause deterioration and damage to the stored products. The aim here is to slow down the activity of microorganisms and delay spoilage. For this reason, ozonation technique is also used in cold storages. Dust particles in the cold air environment contain microbes on them and are floating in the air. Small particles remain suspended in the air, even if large particles fall under the influence of gravity. Ozone gas in the open air, albeit very low, combines these particles and causes them to collapse to the ground.
In addition to all these;
The ozone gas produced and released into the environment allows the nanoparticles to precipitate.
The growth rate of microorganisms is reduced by 3-4 times or completely inhibited.
Bad odors in the cold storage, microbial pollution of the air and the risk of infection are reduced.
It provides disinfection in cold storages and prevents the unique odors of fruits and vegetables from mixing with each other.
It increases the storage time of fruits and vegetables and ensures the continuation of their freshness.
