Ozone fumigation for safety and quality of wine grapes in postharvest dehydration

Botondi, R.; Sanctis, Federica De; Moscatelli, Niccolò; Vettraino, Anna Maria; Catelli, Cesare; Mencarelli, Fabio

doi:10.1016/j.foodchem.2015.05.029

Cited by 84 publications

(91 citation statements)

References 35 publications

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“…Several reports have shown the benefits and disadvantages of gaseous ozone as a postharvest storage treatment. Different postharvest methods are suitable for storage of fruits and vegetables: cold air storage, modified and controlled atmosphere, and ozone in order to maintain the quality of fresh commodities . Ozone can be used as alternative postharvest treatment, as it is an antimicrobial agent that causes the progressive oxidation of some cellular components .…”

Section: Introductionmentioning

confidence: 99%

Effects of ozone postharvest treatment on physicochemical and qualitative traits of Actinidia chinensis ‘Soreli’ during cold storage

Goffi

Zampella²,

Forniti

et al. 2019

J Sci Food Agric

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BACKGROUND Ozone has been used for improving the postharvest life of fruits and vegetables. Ozonation, an alternative decontamination method, can be applied effectively to perishable commodities immediately after harvest. Kiwifruit is a subtropical climacteric fruit that is less able to acclimate and is susceptible to low temperatures. In this study, we investigated the influence of ozone and different storage temperatures on the physico‐chemical and qualitative features in Actinidia chinensis ‘Soreli’. The fruits were treated with a continuous flow of ozone in air (300 ppb), stored at 2 and 4 °C for 60 days, and sampled every 15 days. RESULTS It was found that ozone treatment induced the ripening process; this was evident at the end of the storage, with higher soluble solids content for ozone‐treated fruits at 2 and 4 °C. Storage temperatures and gaseous ozone treatment influenced in a different manner the bioactive compounds, such as polyphenols, flavonoids, ascorbic acid, and carotenoids. Additionally, under gaseous ozone storage, microbial growth was delayed, improving the microbial quality index when the fruits were stored at the lowest storage temperature (2 °C). Principal component analysis highlighted that the effects of storage temperature on physico‐chemical and bioactive compounds were greater than the postharvest treatment. CONCLUSION Storage temperature influenced the postharvest life of ‘Soreli’. Storage at 2 °C and under 300 ppb gaseous ozone improved the yellow‐fleshed fruit storage life. However, storage at 4 °C under 300 ppb gaseous ozone did not show advantages in preserving the fruit quality. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Effects of ozone postharvest treatment on physicochemical and qualitative traits of Actinidia chinensis ‘Soreli’ during cold storage

Goffi

Zampella²,

Forniti

et al. 2019

J Sci Food Agric

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“…In the postharvest period, O 3 can be applied to fresh produce as a pre‐storage treatment, during storage or during transportation . Most studies have been focused on the antimicrobial efficacy of O 3 treatment, although some recent studies have also examined the effects of O 3 on quality‐related attributes for fruits and vegetables . Ozone enrichment of stored foodstuffs provides odour control and extends storage life by destroying the ripening/senescence‐promoting hormone ethylene …”

Section: Introductionmentioning

confidence: 99%

Postharvest gaseous ozone treatment enhances quality parameters and delays softening in cantaloupe melon during storage at 6 °C

2017

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“…The use of ozonated water has been suggested as an interesting alternative to traditional sanitizers due to its efficacy at low concentrations and short contact times as well as its breakdown into non-toxic products Botondi et al 2015b). The efficacy of ozonated water is closely related to ozone solubility, which increases as the temperature of water decreases (Bablon et al 1991).…”

Section: Introductionmentioning

confidence: 99%

A comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melon

2016

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Ozonated water and peracetic acid were tested as sanitizers to enhance the storability of fresh-cut melon cubes. Sanitizers were also combined with suitable packaging materials (polypropylene and polylactic acid based plastic films). Fresh-cut melon cubes were stored at 4°C for up to 7 days. Ozonated water and peracetic acid treatments were given by dipping cubes into 0.8 ppm O 3 and 100 ppm Tsunami 100™ solutions, respectively, for 3 min. Both sanitizers exhibited efficiency in reducing the total microbial counts on melon cubes (< 2 log CFU g −1 ). Respiratory activity and ethylene production were both affected by the interaction between the sanitizer and the packaging used. Carbon dioxide and oxygen reached 9.89 kPa and 12.20 kPa partial pressures, respectively, using peracetic acid treatment in combination with polypropylene film packaging, consequently developing off-odors starting from day 3. Strong color changes were noted in cubes stored in polylactic acid packaging after 7 days of storage, affecting the sensory quality of the melon cubes. Sensory evaluation (overall visual quality) indicated loss in flavor in the polypropylene packaging. The overall visual quality started to decline on 3rd day because of the development of translucency.Overall, the use of ozone in combination with polypropylene packaging provided the best solution to maintain the quality of melon cubes for up to 5 days of storage at 4°C.

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Ozone fumigation for safety and quality of wine grapes in postharvest dehydration

Cited by 84 publications

References 35 publications

Effects of ozone postharvest treatment on physicochemical and qualitative traits of Actinidia chinensis ‘Soreli’ during cold storage

Effects of ozone postharvest treatment on physicochemical and qualitative traits of Actinidia chinensis ‘Soreli’ during cold storage

Postharvest gaseous ozone treatment enhances quality parameters and delays softening in cantaloupe melon during storage at 6 °C

A comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melon

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