Effects of continuous 0.3 ppm ozone exposure on decay development and physiological responses of peaches and table grapes in cold storage

By L. Palou, C. Crisosto, J. Smilanick, J. Adaskaveg, J. Zoffoli. 2002

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Post-Harvest Botrytis Infection: Etiology, Development and Management (2007, background): “cinerea, but did not reduce incidence of decay of grapes (Palou et al., 2002).”
Effects of ozone treatment on microflora of dried figs (2006, methodology): “In the study of Palou et al. (2002) Elegant Lady peaches were treated for a four week period by ozone at 0.3 ppm concentration in cold storage conditions at 5 C temperature and 90%.relative humidity.”
Ozone gas penetration and control of the sporulation of Penicillium digitatum and Penicillium italicum within commercial packages of oranges during cold storage (2003, background): “In recent work we studied the effects of gaseous ozone continuously released into cold storage rooms at low doses (0.3 or 1.0 ppm, v/v; 0.3 or 1.0 ml l 1) on the development of the most important postharvest diseases of table grapes, stone fruit, and citrus fruit (Palou et al., 2001, 2002).”