**2. Biological factors involved in the deterioration of fruits and vegetables (F & V)**

Some of the variables affecting the postharvest conditions of raw materials are related with their metabolic processes. Respiration as a process in living cells moderates the release of energy through the breakdown of carbon chains and the formation of new compounds, necessary for the maintenance and generation of synthetic reactions after harvest [11]. A low respiration rate in fresh materials increase postharvest life of perishable fruits. Ethylene concentration acts as a maturation hormone due to its biological activity in ripening climacteric fruits. Therefore, ethylene concentration can be monitored using precise instrumental methods [12]. Fundo et al. (2018) monitored the quality parameters of Cantaloupe melon juice using 30 min O3 and 60 min O3 treatments. They observed a diminution in color, vitamin C, total carotenoids, and antioxidant activity; but an increase in total phenolics registered in ozonated juices.

One of the most relevant stages of growth and development in F & V is probably the ripening or maturity. During ripeness, the enzymatic changes promote softening, hydrolytic conversion of storage material-starch to free sugars, and pigmentation changes, especially in climacteric fruits [13]. Flavor changes are considered an important topic in the metabolic pathway of F & V depending on sugars, acids and volatile compounds changes during ripening. As the fruit ripens, there is an increase in the synthesis of their volatile compounds [14].

#### **2.1 Physical damage and pathological deterioration**

In order to assure a good maturity index of raw materials, some factors such as water loss, changes in size, and changes in shape or surface must be considered, particularly when a marketable size is reached. Therefore, raw materials that presents physical damage must be separated to prevent postharvest losses. Measurement of texture, either manually or instrumentally can help to detect the maturity index of the fruit. Paciulli et al. [15] measured texture to frozen vegetables such as asparagus stems, zucchini and green beans. They observed a softening effect on the vegetable structure probably due to the blanching treatment affecting the inner cell wall. Depolymerization and/or solubilization reactions of the tissue occurred as a consequence of thermal treatment. In addition, it is advisable to avoid the improper handling or biodeterioration by microorganisms, insects, rodents or birds [16].

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*Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance*

The harvesting of fresh F & V, its management during the freezing, packaging and processing involves the use of water. The presence of water on the agricultural products can increase the probability of contamination of plant pathogens and microorganisms of major concern in food safety. Inappropriate application of procedures related with prevention of contamination and disinfection of water can have severe consequences. Special attention on the microorganisms present in the water recirculation system must be taken because of a rapid reproduction and adaptability in adverse circumstances [16]. Ozone used for vegetable washing and disinfection either gas or dissolved in water has been effective in reducing several microorganisms such as *Escherichia coli*, Penicillium Italicum, and *P. digitatum* [17, 18]. In this way, damage and deterioration of the fruit can be prevented, and postharvest life increased [19]. Ozone is used to eliminate pests and insects without harming the food quality and the environment. Applied at proper doses, ozone diminishes the proliferation of bugs, and is an excellent choice to replace chemical

Feston et al. [20] used ozone and observed a reduction of bed bug (*Cimex lectularius* L.) in different life stages. They concluded that LC50 and LC90 values were higher in nymph and adults than the observed in eggs. The damage caused by insects it is not only restricted to what the vector physically damages and ingests, but also what is defecated over the plant. All these factors promote fungal development like Fusarium spp. and Aspergillus spp., and in most of the cases, they are

Ozone applied in a foliar way allows the addition of nutrients in the plant and the elimination of pests and diseases. The effectiveness of this chemical agent in reducing microbial load of foods includes the presence of fungi, molds, spores, viruses, bacteria, eggs, and nymphs of insects as shown in **Figure 1**. Ozone has no unfavorable effects on the organoleptic characteristics of foods including textural and nutritional quality. Besides, ozone acts directly in the metabolism of the microorganism suppressing its development [19, 22]. During foliar spraying, plant diseases can be reduced due to the effect of nutrients and ozone added. Another benefit observed of using foliar spraying is that the dose of fertilizers applied in cultivars and the operating costs can be decreased. According to Ali [23] an appropriate foliar spraying improved the quality parameters of papaya using 2.5 ppm and 3.5 ppm ozone. Weight loss, firmness, ripening and soluble solids concentration

There are different ways to carry out an irrigation system: by gravity, sprinkling, dripping, micro sprinkling or sub-irrigation, and capillary diffusion as shown in **Figure 2**. The ozone irrigation system in cultivars allows the incorporation of nutrients and oxygen, the strengthening of roots, thickening of the tree trunk, and the increase of soluble solids and sugars. Ozonated water is effective to eliminate virus and bacteria and control in nopal-vegetable such as Fusarium spp. and Aspergillus spp. [24]. The nematodes present in their root are destroyed due to the sanitizing effect of ozonated water. The mature fruit (tuna or prickly pear fruit) can be sprayed with ozonated water to guarantee the innocuity and integrity of fruit [25].

responsible of promoting the development of mycotoxins [21].

were maintained and preserved for a longer storage period.

**3.2 Ozonated water in the irrigation system**

**3.1 Ozonated water by foliar spraying**

*DOI: http://dx.doi.org/10.5772/intechopen.96681*

**3. Applications of ozone**

products.

*Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance DOI: http://dx.doi.org/10.5772/intechopen.96681*
