Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/47588
DC FieldValueLanguage
dc.contributor.authorBotondi, Rinaldoit
dc.contributor.authorDe Sanctis, Federicait
dc.contributor.authorMoscatelli, Niccolòit
dc.contributor.authorVettraino, Anna Mariait
dc.contributor.authorCatelli, Cesareit
dc.contributor.authorMencarelli, Fabioit
dc.date.accessioned2022-04-25T09:41:30Z-
dc.date.available2022-04-25T09:41:30Z-
dc.date.issued2015it
dc.identifier.issn0308-8146it
dc.identifier.urihttp://hdl.handle.net/2067/47588-
dc.description.abstractThis 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.it
dc.format.mediumSTAMPAit
dc.language.isoengit
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleOzone fumigation for safety and quality of wine grapes in postharvest dehydrationit
dc.typearticle*
dc.identifier.doi10.1016/j.foodchem.2015.05.029it
dc.identifier.pmid26041242it
dc.identifier.scopus2-s2.0-84930221918it
dc.identifier.urlhttps://dspace.unitus.it/handle/2067/38264it
dc.relation.journalFOOD CHEMISTRYit
dc.relation.firstpage641it
dc.relation.lastpage647it
dc.relation.numberofpages7it
dc.relation.volume188it
dc.subject.keywordsOzone, Dehydration, Grape, Polyphenols, Enzymesit
dc.description.numberofauthors6it
dc.description.internationalnoit
dc.contributor.countryITAit
dc.type.refereeREF_1it
dc.type.miur262*
item.grantfulltextrestricted-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.openairetypearticle-
item.cerifentitytypePublications-
crisitem.journal.journalissn0308-8146-
crisitem.journal.anceE066369-
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