Ozone in Agriculture

Ozone removes contamination, improves quality of water, protect the food materials, vegetables and fruits during storage

Ozone is triatomic oxygen, a naturally occurring form of oxygen that was first identified in 1840.  Ozone is stronger by 1.5 times than chlorine and much effective over a wider spectrum of microorganisms than chlorine and other disinfectants. Ozone kills bacteria such as Escherichia coli, Listeria, and other food pathogens much faster than traditionally used disinfectants, such as chlorine.   Increasing attention has been focused recently in Agriculture apart from various industrial applications.

• For Soil fumigation to remove contaminants
• Treatment of irrigation water to correct the pH level and Hydrogen sulphide more specifically in hydroponics to boost the yield levels
  

• Ozone can be used to greatly improve the quality of stored commodities such as fruits, vegetables, cheeses, nuts, etc. by reducing or eliminating the fungus and mold during the period of storage
  

• Fumigation of warehouse to guard against from the stored product pests
• Fumigation of potatoes in cold storage for improving the cooking quality
• For washing the fruits and vegetables to remove the pesticide residues
• For superficial removal of fungi and bacteria on the dried spices before grinding them into powder
  

• In Poultry industry, ozone improves production efficiency and lower the overall cost through drinking water