Preserving Fruits from Putrefying by Using Negative Air Ions and Ozone

Abstract

We have investigated the fungicidal characteristics by the combined gas of negative air ions and ozone and its applicability to preserving fruits. Basic experiments showed that the fungicidal efficiencies of Aspergillus niger spore on agar were increased dramatically by combining negative air ions of 3.0×10¹² ions/m³ and ozone of 0.05ppm under the temperature of 293K and relative humidity of 90%, while very low fungicidal efficiencies were obtained from individual treatments by the same concentration of negative air ions or ozone. Experimental results revealed that the fungicidal method using both negative air ions and ozone was applicable to preserving fruits because the growth of fungi on grape was suppressed without exerting a bad influence upon grape.