residential air purification, odor control, and ozone treatment

Manufacturing and supplying high quality ozone generators since 1993

  Crystal Air ozone generators

Crystal Air is proud to have been a member in good standing of the International Ozone Association since  1996.

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Practical operations for preservation start with the sterilization of air in such a way that air entering the storage room contains a sufficient amount of ozone to destroy micro organisms. At the same time, however, ozone decomposition to a significant extent is to be expected due to the high moisture content required, the walls of the storage room, the packaging materials, the absorption effect on the stored goods, and also the oxidation reactions taking place. These two requirements demand the most perfect distribution of ozonized air in the storage room and make it imperative that the capacity of the ozone generator ensures the maintenance of the appropriate ozone concentration throughout the whole mass of air. Otherwise it may happen that ozone will not reach the storage space proper, let alone the surface of the goods stored. The required effect can be attained by a strong air movement. The storage space, in turn, need not be hermetically sealed.

At a very slight concentration, between 0.01 and 0.04 PPM of ozone, the air of the room or storage space is felt to be fresh and pleasant and no stuffy odor is sensed any more. It is an established fact that the odor of aromatic fruits such as strawberries is enhanced in the presence of ozone. It is possible that the formation of fragrances and odors giving the fruit its characteristic flavour is assisted by the action of ozone. The sterilization of the air in fruit stores by ozone prevents the odors of packaging materials from being transferred to the goods stored, a phenomenon which frequently takes place otherwise, particularly when wooden crates are being used in refrigerated stores at relative humilities of 85 to 90 percent.


The effect on metabolism is also a consequence of the strong oxidizing power of ozone. No deterioration of fruit was observed, but the reason for this is that ozone only affects the surface of the fruit, which contains compounds that are difficult to oxidize in most cases. During storage the process respiration of fruit is speeded up and so is ripening. In the case of a more rapid ripening than would be desirable, ethylene is produced which affects the other fruit and so initiates even more intensive ripening. The external signs of this process are the turning brown of the skin, the softening of the flesh of the fruit and, finally, decay. This process is controlled by the presence of ozone because it oxidizes the metabolic products initially, reducing thereby the possibility of back action on other fruits . Moreover, it promoted the healing of wounds and enhances resistance to further infection.


In storing fruit, special care should be exercised so that each piece is sufficiently clear of the other or is not packed in closed containers. This can ensure only the best possible effect by offering the least resistance to forced air flow.

At the same time, ozone prevents the formation of various mold colonies on the walls of the storage room, on packaging materials and wooden crates; these molds, even in doing no harm to the produce, readily impart a stuffy odor to the fruit. In the environment of refrigerated stores, the so called blue mold rot multiplies readily without ozone.

Due to the rapid decomposition of ozone... humans are allowed to enter storerooms shortly after stopping the ozone feed without injury to there health. This feature together with the rapid disinfection effect after re starting ozone generation, are of great importance, particularly in the exchange of stored goods.


Oranges are insensitive even to relatively high ozone concentrations (40 PPM) in the storage space. Their ripening is also slowed down by the oxidation of ethylene and other metabolic products.


Strawberries, raspberries and grapes are particularly likely to develop mold colonies during storage. This tendency can easily be eliminated by means of ozone present in 2 or 3 PPM, without the quality or flavour of the fruit being affected; in this manner the storage life can be doubled. The method of packaging must not interfere with contact between ozone and the fruit.


Depending on the species, an effect showing biological disturbances can be detected during storage only above the range 2 to 11 PPM of ozone. Experiments conducted in the United States showed that the majority of species shown suffered no deterioration, even after cold storage for 5 months under an ozone concentration of 2 PPM. if the concentration was slightly raised, a stickiness, and a weakening of the flavour were observed with certain species. The removal of ethylene generated has a significant effect on the increase in storage life. The inactivation of evanescent products of metabolism also reduced the turning brown of the skin.


For a specific species investigated, no deterioration could be observed after storage for a period of 17 days at 3 PPM ozone concentration. Under these conditions, no increase was detected in respiration rate.


Advantages similar to those experienced in the storage of fruit could be observed. In the former Soviet Union, cauliflower, among other vegetables, was stored successfully after treatment with ozone.


During storage, Specific processes significantly affecting the nutritional value take place in the potato tuber. The most important from them are changes in carbohydrate complexes, the vitamin content and the respiration of the tuber. In ionized potato tubers, the content of starch and vitamin C increases, whereas the sugar content diminishes. The intensity of respiration showed only a slight change over that of reference samples. It was established that an exposure to a concentration of 15 to 18 mg m-3 of ozone for 6 to 10 hours entirely stopped the growth of mold cultures Phytophthora infestans. The color, taste and consistency of the tubers did not change during this process.


Storage places, warehouses and refrigerated stores can be disinfected in most cases by the admission of ionized air. This is independent of the direct action exerted on food, fruits, beverages, etc. stored there. Such a process apart from disinfection, removes or at least masks the frequently unpleasant odor of packaging materials so that the various produces retain there flavour. It happens frequently that the stored products are accommodated in separate premises, yet the odors are transmitted from one room to the other or between products, due to insufficient air locking, imperfect separation or facilities for communication. The oxidation of compounds creating odors in such premises has the advantage that it creates an atmosphere resembling pleasant fresh air. For such a purpose a very low ozone concentration of 0.01 to 0.04 PPM is sufficient.


Ozone itself has a characteristic odor, yet the result of it's application does not mask odors. Atomic oxygen formed by the decomposition of ozone immediately oxidized the differently smelling materials. The characteristic putrid odor, however, remains and is difficult to eliminate, even with the use of ozone. In general, the lower the temperature and the larger the molecules taking part in the reaction, the weaker is this oxidizing effect. The moisture content of the air has no effect on the process.  

Excerpt from "OZONE", by M. Horvath, L. Bilitzky, and J. Huttner , Budapest, Hungry, published 1985.


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