Ozone is most commonly used in food surface decontamination
and water treatment. The gas is also very useful in controlling insect
pests of stored grain, detoxification and elimination of mycotoxins and
pesticide residues in agricultural products [18-21]. Ozone is therefore
considered an alternative capable of meeting the needs of the food
industry due to its potential to increase produce shelf life, reduce
production losses and, consequently, create conditions for market
expansion. Another advantage is the rapid on-site generation of ozone
and the possibility of being applied to fruit, for example, as a gas, (dry
method) or as ozonated water (wet method) [22]. These two
application methods are interesting from a commercial point of view,
because they produce no toxic waste, which enables producers and
processors to adapt to new regulations of phytosanitary control.
Another key aspect is that the technology benefits consumers by
making available on the market pesticide and additive-free products
and, especially, safe and high sensory quality foods.