Evaluation of the Efficiency of Ozone on the Shelf Life of Strawberries

The strawberry is considered attractive due to its sensory characteristics and, above all, its nutritional composition. Its cultivation is of commercial importance, since it can be a fruit that is consumed fresh and is also widely accepted in the preparation of other foods such as cakes and sweets. Sanitisation with aqueous ozone, chlorination and the use of ultraviolet radiation are technologies that can be used in the minimum processing of strawberries.