Ozone increases to a 40% agricultural production.

Ozone enhances and stimulates the roots providing oxygen, which increases the production and quality of the fruits.

One of the most important functions of ozone is that of a great disinfectant, avoiding plant diseases without generating chemical residues. Like this, farms become more efficient and profitable.

The use of ozonated water in crops allows to increase the productivity of farms between a 15% and a 40% if the appropriate methodologies are carried out, as has been found in more than 250 crops studied by ASP Asepsia in greenhouses in Almería.

This is because ozone favors oxygenation of the roots, the best product quality and prevents plant diseases. On the other hand, ozone systems reduce economic costs due to savings in chemicals, fertilizer and irrigation water. All this contributes to significantly increase the profitability of the operation.

The main applications of ozone in agriculture are the injection of ozonated water in irrigation and foliar spray treatments (replacing sulfated or fumigated).

Irrigation with ozonated water disinfects the roots and the substrate, which prevents diseases caused by fungi or bacteria such as Fusarium, bacterial rot or Phytophthora; while its decomposition in oxygen ensures new and healthy roots until the end of the crop.

On the other hand, foliar treatments with ozone prevent other bacterial or fungal attacks such as Botrytis, sets mildiu.

Ozone, the most active form of oxygen, converts water into a natural disinfectant that removes viruses easily and effectively, bacteria, fungi, began, spores and other microorganisms. It should be noted that due to its nature, ozone does not leave any type of chemical residue, neither in the facility nor in the food product, as it decomposes into oxygen.

By avoiding waste, the use of chemicals is significantly reduced and, in particular, lengthy and costly disinfection of soils that impede production for weeks and lead to the closure of facilities are avoided.

In addition, ozone does not produce an ecological impact on the farm nor does it affect the qualities of the fruits. The products and the installation itself are better adapted to the quality required by legislation and customers, while being respectful with the environment.

For this reason, ozone improves farm efficiency and facilitates access to markets, both national and international.

Ozone to preserve fruits and vegetables.

On the other hand, ozone in the gaseous state is very effective for preserving fruits and vegetables. Used inside cold rooms and handling rooms, it allows the reduction of fungi, surface bacteria and viruses.

It also continuously removes ethylene from the environment, lengthening the shelf life of fruits and vegetables.

In summary, with ozone you can get fresh products for a longer time and control ethylene and fruit ripening.