Ozone, a popular agent for food industry, was examined to extend the shelf life of fresh mulberry fruit. Changes in quality parameters of mulberries were investigated during storage in cold rooms with ambient air and ozone atmospheres (0.64 and 5.14 mg m⁻³) for 6 days at 2 °C and 95% RH. The selected quality parameters were the counts of total aerobic mesophilic bacteria (TAMB), Enterobacteriaceae, yeast-mold, weight loss, and the contents of ascorbic acid and total monomeric anthocyanins. On the first sampling day, the numbers of all microorganisms tested were significantly lower in the samples stored in 5.14 mg m⁻³ ozone atmosphere compared to that in air (p < 0.05). However, at the end of the storage period the counts of TAMB and yeast-mold in the samples stored in air and ozone were not significantly different (p > 0.05). The case was different for Enterobacteriaceae where the counts in the samples stored in 5.14 mg m⁻³ ozone atmosphere were significantly lower than the other samples (p < 0.05). Weight loss was less severe in the samples stored in ozone atmosphere compared to the control samples. Ozone in the storage atmosphere did not have any detrimental effect on anthocyanins and ascorbic acid contents of the fruit.

对臭氧进行了检验，可以延长食品工业中的人气，以延长新鲜桑fruit的保质期。在2°C和95％RH的环境空气和臭氧气氛（0.64和5.14 mg m ^-3）的冷藏室中存放6天期间，研究了桑quality质量参数的变化。选择的质量参数是总需氧中温细菌（TAMB），肠杆菌科，酵母菌霉菌，体重减轻以及抗坏血酸和总单体花色苷的含量。在第一个采样日，以5.14 mg m ^-3储存的样品中所有测试的微生物的数量均显着降低与空气中的臭氧相比（p <0.05）。但是，在储存期结束时，空气和臭氧中储存的样品中TAMB和酵母菌的计数没有显着差异（p> 0.05）。肠杆菌科的情况则不同，在5.14 mg m ^-3臭氧气氛中存储的样品中的计数显着低于其他样品（p <0.05）。与对照样品相比，存储在臭氧气氛中的样品的重量减轻不那么严重。储存气氛中的臭氧对水果中的花青素和抗坏血酸含量没有任何有害影响。