Impact of ozonation process on the microbiological and antioxidant status of raspberries (Rubus ideaeus L.) during storage at room temperature

In this study the effect of the ozone exposure on the microbiological and antioxidant status of raspberries stored at room temperature was investigated. The study revealed that ozonation with a dose of 8-10 ppm for 30 min, once every 12 hours, for 3 days effectively reduced the growth of aerobic mesophilic bacteria and fungi. On the last day of storage, the level of infestation of control fruit with Botrytis cinerea reached 100%, while for the ozonated fruit it was only 12%. Fruits exposed to ozone exhibited higher antioxidant content due to lower loss of polyphenols compared to their untreated counterparts. The procedure applied was proven to be effective and indicated the potential of ozone to extend shelf-life of raspberries kept at room temperature.