Effect of Ozone on Fruit Quality and Fungicide Residue Degradation in Apples during Cold Storage

The potential of the ozone-enriched atmosphere for the improvement of the shelf life of apples of Gloster variety (Malus domestica) in cold storage was investigated. The storage experiment was conducted for 84 days. During that period, ozone at the concentration of 1 ppm was dosed every 12 hours for 1 minute. However, the exposure to ozone at such a concentration was unsuccessful in terms of inhibition of fungal disease development. Furthermore, the captan level in apples was reduced; therefore, they were more susceptible to fungal disease. On the other hand, the tests of the physical properties showed that utilization of ozone slowed down the ripening of apples; therefore, extending their shelf life provided that they were not infected.