Appearance and decay of strawberries, peaches, and lettuce treated with ozone

Journal Article · Fri Dec 31 23:00:00 EST 1965 · U.S. Dep. Agric., Mark. Res. Rep.; (United States)

DOI:https://doi.org/10.5962/bhl.title.63214· OSTI ID:6384684

Spalding, D H

The ozone concentration is reduced greatly in a chamber when it is loaded with wet blotting paper or with produce. The Ozone concentration must be determined frequently to assure a fairly constant level. Ozone did not reduce botrytis rot of strawberries in tests at the temperatures of 55/sup 0/ to 60/sup 0/F, relative humidity of 95%, and ozone concentrations of 0.1 to 10 parts per million (ppM). The caps of strawberries dried and shriveled at ozone concentrations of 0.5 ppM and higher. Ozone in concentrations up to 10 ppM had no commercially significant effect on the fungi causing rhizopus and brown rots of peaches at 60/sup 0/ temperature and 95% relative humidity; and no conclusive differences were obtained when peaches were held at ozone concentrations up to 0.7 ppM at either 50/sup 0/ for 2 days of 36/sup 0/ for 7 days and then at 70/sup 0/ for 4 days in the air. At ozone concentrations above 0.5 ppM, injury to peaches appeared as brown sunken areas at the stomata, producing a pebbly effect. At ozone concentrations of 0.5 ppM and higher, the surface growth of mold on strawberries and peaches was inhibited. At low concentrations of ozone the outer leaves of head lettuce were injured. 17 references, 7 figures, 5 tables.

• Research Organization: Agricultural Research Service, Fresno, CA
• OSTI ID: 6384684
• Journal Information: U.S. Dep. Agric., Mark. Res. Rep.; (United States), Journal Name: U.S. Dep. Agric., Mark. Res. Rep.; (United States) Vol. 756; ISSN XAGMA
• Country of Publication: United States
• Language: English

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Atmospheric-- Chemicals Monitoring & Transport-- (-1989)
54 ENVIRONMENTAL SCIENCES
560303* -- Chemicals Metabolism & Toxicology-- Plants-- (-1987)
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
AIR POLLUTION
BIOLOGICAL EFFECTS
ECOLOGICAL CONCENTRATION
FOOD
FRUITS
FUNGI
LEAVES
LETTUCE
OZONE
PEACHES
PLANTS
POLLUTION
PRESERVATION
PRESERVATIVES
STRAWBERRIES
TOXICITY
VEGETABLES