Humidification of chilled fruit and vegetables on retail display using an ultrasonic fogging system with water/air ozonation

The effects of an ultrasonic humidification system were assessed during retail display of unwrapped chilled fruit and vegetable produce. Produce and equipment factors were compared during two consecutive 7-day trials, one with fogging (termed ‘wet’) and one without (termed ‘dry’). reciable differences in mean product temperatures were found (4.6 °C for wet, 4.3 °C for dry), but there were slight differences in cabinet performance in terms of air temperatures and refrigeration effect. Despite a considerable increase in drainage water from the cabinet (53 l per day for wet, 30 for dry), no change to the cabinetʹs defrost schedule was required. fication reduced weight loss with all products. After 7 days of display the highest reduction, almost 50%, was achieved with mushrooms. Humidification also reduced the rate of deterioration in the appearance of the produce on display. erse effects on the microbial quality of samples of produce were found. Slightly higher numbers of airborne microbes were sampled from the air circulating in the cabinet during the wet trial, but there was no significant increase in numbers of microbes landing on settle plates on the display shelves. Numbers of bacteria in the water sterilisation system were low and no Legionella species were isolated from either the wet or the dry trial water samples.