Effect of Ozone Fumigation on Post-Harvest Quality and Shelf Life of Guntur Chilli (Capsicum annuum L.)

Microbial contamination in spices significantly affects food safety, quality, and shelf life. This study evaluates the effectiveness of ozone treatment in reducing microbial load in Guntur chilli. Samples were exposed to ozone for 15, 30, 45, and 60 minutes, along with untreated controls, and analysed over 60 days of storage.
Proximate composition (moisture, fat, protein, crude fibre, and carbohydrates) showed minor variations during storage; however, ozone-treated samples exhibited better stability than controls. Microbial analysis revealed a substantial reduction in total plate count, with complete absence of coliforms and lower yeast and mould counts in treated samples. Lipid oxidation, measured by peroxide value, increased gradually but remained lower in ozone-treated samples. No significant changes were observed in colour or structural properties, as confirmed by colour and FTIR analyses. Aflatoxin B₁ and B₂ levels, determined using HPLC, were within permissible limits set by the Food Safety and Standards Authority of India.
The results demonstrate that ozone fumigation is an effective, eco-friendly method to enhance microbial safety and extend shelf life, with 60 minutes identified as the optimal treatment duration