Grapes
Eliminate Botrytis Rot, maintain quality and extend storage life

Grapes in storage are susceptible to decay, particularly Botrytis Rot, from airborne and surface microorganisms that are often present in high humidity storage facilities. With Ozone International’s cold storage solution, packers and processors are able to extend product life and marketability by decreasing decay losses naturally. Ozone can be used as a complementary measure with various post-harvest techniques.

Key Facts
Reduces & controls decay
  • Eliminate Botrytis Rot
  • Kill surface and airborne microorganisms
  • Stop nesting of decay in stored bins
Certifications
  • USDA and FDA approved
  • Certified organic
Reduces post-harvest fungicides
  • Ideal for organic and conventional
Increases storage
and Shelf life
  • Maintain stem quality and color
Additional Benefits
  • Reduce/eliminate post-harvest chemicals
Science Based Solutions

Ozone International’s patented science based cold storage solution generates ozone from the oxygen in the air on-site and delivers defined, low-dose specific concentrations of gaseous ozone into the atmosphere, for use as a powerful but safe disinfectant. The solution kills airborne and surface microorganisms and effectively controls Botrytis. After killing decay causing microorganisms, ozone immediately reverts to pure oxygen, leaving no residue and maintaining product taste, color, texture and smell characteristics in its natural state.

Optimum Safety and Efficacy

Ozone International’s unique closed-loop concentration control and remote monitoring capabilities provide optimum safety and efficacy. Its measurement sensors and on-board computer maintains ozone concentrations to within +/- 10 ppb of a desired set point. The solution includes fail-safe ambient air sensors, which constantly ensure work areas maintain ozone concentrations well within OSHA standards. Its remote monitoring service constantly tracks system performance and provides detailed reports and automated alerts.

Table Grape Test Shows Reduction in Infection

Compare the Value
PROPERTY SULFUR DIOXIDE SULFUR DIOXIDE & OZONE OZONE
Typical Storage Periods  8 - 12 weeks 12+ weeks 12+ weeks
Corrosiveness  Very high Ozone water scrubbing reduces SO2 damage Minimal at monitored levels
Residue on Fruit  White spots Ozone air minimizes SO2 spots No
Taste  Flavors reduced by SO2 Flavors may improve
with less SO2
Natural flavors maintained
Dosage and Mold
Spore Control
Because of toxicity, SO2 is normally applied once a week Ozone is applied continuously - controlling mold constantly Ozone is applied continuously - controlling mold constantly
Regulatory Compliance Restricted emissions and detailed recordkeeping Ozone reduces SO2 levels No recordkeeping w/EPA
Organically Approved No No Yes
Example System

Success Story - GRAPES
Problem
  • Botrytis Rot
  • SO2 Usage
Solution
  • Ozone International Cold Storage
Results
  • Reduced Botrytis Rot
  • Eliminated spread of surface and airborne microorganisms
  • Improved product quality including greener stems
  • Increased shelf life by several weeks
Testimonial:
"With the deployment of Ozone International’s ozone-based cold storage solution, we’ve materially enhanced storage life of grapes, kiwifruit and Asian pears."
- Kool Kountry