Ozone in Cool Stores – A Smarter Way to Keep Produce Fresher for Longer

Why cool storage alone isn’t enough

Refrigeration is vital for storing fruit, vegetables, meat, and seafood, but it only slows microbial growth — it doesn’t stop it. Even in the best-run cool rooms, mould, yeast, and bacteria can still form on surfaces and in the air.Over time, this leads to spoilage, odours, and quality loss. Add in the energy cost

of cooling and the frequent need for chemical fogging, and it’s clear that traditional storage methods are far from perfect.

How ozone changes the equation

Ozone (O₃) is a naturally occurring form of oxygen with an extra atom. That extra atom makes ozone one of the most powerful natural oxidisers available. When introduced into a cool store, ozone reacts with airborne microorganisms and surface contaminants, breaking them down into harmless oxygen and water.

This means food can be stored in a cleaner environment without relying on harsh chemical sanitizers. It’s a safe, residue-free way to control mold, bacteria, and odors all while maintaining freshness and shelf life.

Controlling ethylene – slowing the ripening clock

Many fruits, including apples, pears, and stone fruit, naturally emit ethylene gas during ripening. In a sealed cool room, this gas can accelerate the ripening of nearby produce.Ozone neutralises ethylene by converting it into carbon dioxide and water vapour. The result: a slower ripening process, extended storage time, and better-looking, better-tasting fruit when it reaches the market.

Cleaner air, lower waste, better returns

By using ozone, cool store operators can:

• Reduce microbial contamination and odors

• Extend storage life for fruit, meat, seafood, and cheese

• Cut down on chemical cleaning cycles

• Maintain consistent quality with less product loss

The technology pays for itself quickly through reduced waste, fewer rejected loads, and less labour time spent on manual sanitizing.

Safe and simple to integrate

Modern ozone systems automatically monitor gas levels and maintain safe, effective concentrations in the air. OzoneNZ designs each system for the room size, airflow, and type of product stored. Sensors and interlocks ensure safety for staff while maintaining the correct balance of ozone in the air.

Ozone is produced on site from oxygen — no chemicals, no storage tanks, no residue. It naturally reverts back to oxygen, leaving no environmental footprint.For food producers who value quality and sustainability, it’s an easy way to improve product integrity while reducing waste.

Contact Ozone Technologies Ltd to book a free assessment or learn how ozone can be integrated into your existing cooling system.