Product Description:
(1) Utilizing electronic power-frequency oscillation (at a frequency of 100Hz), a high-voltage corona discharge and air electrolysis are formed within the generator, producing ozone and negative ions. These are then blown out by a fan, thereby achieving the purpose of preserving fruits and vegetables.
(2) Available control methods include manual and microcomputer time control. This unit is uniquely designed, easy to maintain, resistant to high humidity and low temperatures, making it an optimal choice for the fruit and vegetable controlled atmosphere storage industry.
The role of ozone
Features: Sterilization, Hydration.
Addressed various issues caused by long-term storage in cold storage in the industry, such as early ripening and water loss. Fruits can maintain their quality, freshness, and clean environment even under normal refrigeration conditions for 7-8 months. Ozone has the molecular formula O3, is oxidizing, and has stronger sterilization capabilities than chlorine. O3 is easily decomposed: O3 → O2 + O; its decomposition product O is unstable and acts as an environmental freshener.
Ozone is globally recognized as a green, non-hazardous product.
Ozone reduces the respiration intensity of fruits and vegetables, thereby decreasing nutrient consumption.
2. The generation of ozone is usually accompanied by the production of negative ions. When both work together, they significantly reduce the activity of fruit metabolism, decrease water loss and nutrient consumption, and maintain the freshness and flavor of the fruit.
3.降解and eliminate ethylene and other harmful gases, forming inhibitors against mold and other microorganisms.
Ozone is a powerful oxidizing agent capable of degrading organic oxygen and organic phosphorus residues on the surface of fruits and vegetables. In storage facilities for fruits and vegetables, ozone treatment can eliminate ethylene (a ripening agent) released during the respiration of the produce.CH₃CHOEthanol and other harmful gases, thereby reducing the respiration of the fruit; the intermediate oxides formed during the chemical reaction between ozone and ethylene also act as effective inhibitors against mold and other microorganisms.
5. Reduce pathogen elimination. Prevent rot and mold.
6. Fruits and vegetables typically rot due to microbial bacterial invasion. Utilize the sterilizing power of ozone.
