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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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Ozone fumigation for safety and quality of wine grapes in postharvest dehydra-.pdf | 695.82 kB | Adobe PDF | View/Open |
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