Advances in Ozone Oxidation Technology: Mechanisms, Applications, and Challenges in Postharvest Fruit Preservation

ABSTRACT Fruits are an important source of nutrients for maintaining people's health and are rich in various bioactive substances. Fresh fruits deteriorate in quality during the postharvest transportation and storage stages, resulting in substantial economic losses. Ozone is a strong oxidizing agent and is generally considered nonthermal sterilization technology in food processing industries. The current study reviews the recent applications and effects of ozone treatment, its influence on spoilage microorganisms, foodborne human pathogens, and fruit quality changes. The review summarizes the biochemical mechanisms of ozone treatment in maintaining postharvest fruit quality involved in regulating antioxidant system and secondary metabolic pathways. The recent advances in engineering solutions, including application systems (gaseous ozone, aqueous ozone, ozone micro–nano‐bubbles (O 3 ‐MNBs), ozone ice, and O 3 ‐MNBs ice) and postharvest fruit logistics network associated with ozone treatment, are also summarized. Overall, ozone technology is effective and safe method for maintaining the quality and extending the shelf life of fresh produce. Future studies are needed to address the challenges in evaluation of hybrid processes and optimization of O 3 ‐MNB systems and to improve ozone‐dose standardization and develop monitoring tools.