Ozone sanitization effectively reduces food spoilage and deterioration.
Avocado packhouses rely on effective sanitization processes to ensure that all harvested fruit is free from yeast or mould spores that may contaminate the yields that are intended for export.
Ozone sanitization effectively reduces food spoilage and deterioration and rapidly reduces TMA or standard plate count. By removing/reducing yeast and mould, the shelf life of fresh produce is extended.
In this way, ArcAqua is able to help avocado farmers mitigate risk within their business and reduce overall losses.
With a 100% reduction in chlorine possible, as well as the resultant significant enhancement of the uploading of fungicides, shelf life extension is improved with a reduction in chemical residues.