Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/47588
Title: Ozone fumigation for safety and quality of wine grapes in postharvest dehydration
Authors: Botondi, Rinaldo 
De Sanctis, Federica
Moscatelli, Niccolò
Vettraino, Anna Maria 
Catelli, Cesare
Mencarelli, Fabio
Journal: FOOD CHEMISTRY 
Issue Date: 2015
Abstract: 
This paper proposes postharvest ozone fumigation (as a method) to control microorganisms and evaluate the effect on polyphenols, anthocyanins, carotenoids and cell wall enzymes during the grape dehydration for wine production. Pignola grapes were ozone-treated (1.5 g/h) for 18 h (A=shock treatment), then dehydrated or ozone-treated (1.5 g/h) for 18 h and at 0.5 g/h for 4 h each day (B=long-term treatment) during dehydration. Treatment and dehydration were performed at 10 °C. No significant difference was found for total carotenoid, total phenolic and total anthocyanin contents after 18 h of O3 treatment. A significant decrease in phenolic and anthocyanin contents occurred during treatment B. Also carotenoids were affected by B ozone treatment. Pectin methylesterase (PME) and polygalacturonase (PG) activities were higher in A-treated grapes during dehydration. Finally, ozone reduced fungi and yeasts by 50%. Shock ozone fumigation (A treatment) before dehydration can be used to reduce the microbial count during dehydration without affecting polyphenol and carotenoid contents.
URI: http://hdl.handle.net/2067/47588
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2015.05.029
Rights: Attribution 4.0 International
Appears in Collections:A1. Articolo in rivista

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