ozone generators _
OZONE in the conservation of plants and flowers
OZONE is an allotropic variety of oxygen, well known for its presence in the stratosphere, where it is formed by the action of UV rays from the sun, which it absorbs to a great extent, thus avoiding its harmful action on living beings.
The direct germicidal action of OZONE on all types of microorganisms, both fungi, bacteria and viruses, is also known.
It is precisely the attack of various types of these microorganisms on plants and flowers during their conservation, one of the factors that largely produce accelerated deterioration and the appearance of stains or other types of damage to them. In connection with it,
OZONE not only reduces the microbial attack, but also neutralizes the effects it produces.
Among the bacteria that commonly pollute environments, and that are controlled by OZONE, are families such as: Pseudomonas, Flavobacterium, Streptococcus, Legionella, etc..., and among fungi, many belong to the Candida Aspergillus (A .Niger, A. Fumigatus).
In the particular case of fungi and bacteria that cause degradation of plant tissues, OZONE is also effective against the spores of those that spread and reproduce by this means. It is known that the aforementioned spores are very resistant, when the conditions are adverse, and can remain dormant for a long time, moving from place to place through the air or other means, until they find favorable temperature and humidity conditions again, in which case will lead to a new infection. That is why infections by sporulated microorganisms are extremely difficult to eradicate by other agents, and in such cases OZONE provides very effective protection.
Air treatment with OZONE is one of the most effective agents in eliminating or reducing the attack of microorganisms, since its action destroys not only the microorganism itself, but also its spores, preventing its spread.
In the conservation of plants and flowers, ozonation in storage premises is a very useful sanitary measure to improve the oxygenation of the product and avoid microbial contamination, all of which contributes to increasing the conservation times and reducing the deterioration of the quality.