Effect of Ozone Treatment on Microbiological Properties of Stored Wheat

In this study, ozone gas was applied to samples of durum wheat stored in four experimental groups (durum wheat without any treatment for comparison, durum wheat treated with ozone, purified durum wheat, and purified durum wheat treated with ozone). Two groups were treated with ozone gas at 3 ppm concentration for 1 hour. Groups were then placed in air-tight glass jars and stored for 6 months at variable temperatures between 24.7˚C to 34.8˚C. Mi- crobiological (total count bacteria, yeast/molds...