Peach packing operations rely heavily on chemical sanitizers such as sodium hypochlorite to control microbial contamination during hydrocooling. However, increasing regulatory concerns, chemical residues, and potential negative effects on fruit quality highlight the need for safer and more sustainable alternatives. The challenge was to develop a sanitation system capable of reducing microbial populations without compromising postharvest quality or increasing decay susceptibility.

High-oxygen water (HOW) was developed using stable oxygen nanobubbles combined with controlled ozone concentrations to enhance microbial reduction during hydrocooling. Different dissolved oxygen levels were tested and compared to standard NaOCl treatments. Results showed that moderate HOW treatments maintained fruit quality while providing effective sanitation, although excessive ozone concentrations negatively affected fruit quality. These findings support the potential of nanobubble-based sanitation systems as a promising alternative for postharvest operations when properly optimized.