Continuous Ozonation Coupled with UV-C Irradiation for a Sustainable Post-Harvest Processing of Vaccinium macrocarpon Ait. Fruits to Reduce Storage Losses

Abstract

Ozonation and UV irradiation are promising sustainable methods for extending the shelf life of stored fruits. The aim of this research was to evaluate the effectiveness of the constructed system, enabling simultaneous ozonation and UV-C irradiation of cranberry fruits in extending their shelf life. The effectiveness of this solution was determined by analyzing the properties of fruits subjected to the processes. The impact of these processes on the shelf life of fruits was assessed during 42 days of storage at a temperature of 8 °C and 80% humidity. It was demonstrated that applying the ozonation process to fruits, as facilitated by the developed solution’s throughput, led to a reduction in microbiological load (fermentation bacteria count reduction by 3.4 log cfu−1), resulting in an extension of their shelf life and a reduction in storage losses (8.98% by mass). The implementation of the developed solution, by reducing water loss and limiting fruit losses (approximately 5% less compared to the control group) during storage, contributes to tangible benefits for the producers and distributors of these fruits. The proposed modification has a positive environmental effect by reducing waste and makes the cultivation of cranberries more sustainable and environmentally friendly.