Ozone is ordinary oxygen carrying a third atom. Dissolved into cold water it is an aggressive oxidiser: it ruptures the cell walls of bacteria, yeast and fungal spores on contact and breaks pesticide residue down into simpler compounds. Then, within about twenty minutes, that third atom lets go and the water is plain water again — no chlorine, no bleach, no aftertaste and nothing to rinse off at home.
A rinse under the tap mostly relocates soil. It does very little to the microbial load that decides how quickly a bunch of spinach turns. Ninety seconds in chilled water dosed at roughly 1.5 ppm removes the overwhelming majority of surface microbes and measurably slows spoilage — which is the real reason Pickit greens keep three or four days longer in your fridge than the same greens from a shelf.
We run it as a documented process, not a marketing line. Water is held near 8°C, the dose and contact time are logged for every batch, produce is air-dried cool rather than towelled, and the wash record for your crate sits behind the QR code on its lid alongside the residue test for that lot.
