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http://hdl.handle.net/2067/47588
Campo DC | Valore | Lingua |
---|---|---|
dc.contributor.author | Botondi, Rinaldo | it |
dc.contributor.author | De Sanctis, Federica | it |
dc.contributor.author | Moscatelli, Niccolò | it |
dc.contributor.author | Vettraino, Anna Maria | it |
dc.contributor.author | Catelli, Cesare | it |
dc.contributor.author | Mencarelli, Fabio | it |
dc.date.accessioned | 2022-04-25T09:41:30Z | - |
dc.date.available | 2022-04-25T09:41:30Z | - |
dc.date.issued | 2015 | it |
dc.identifier.issn | 0308-8146 | it |
dc.identifier.uri | http://hdl.handle.net/2067/47588 | - |
dc.description.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. | it |
dc.format.medium | STAMPA | it |
dc.language.iso | eng | it |
dc.rights | Attribution 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.title | Ozone fumigation for safety and quality of wine grapes in postharvest dehydration | it |
dc.type | article | * |
dc.identifier.doi | 10.1016/j.foodchem.2015.05.029 | it |
dc.identifier.pmid | 26041242 | it |
dc.identifier.scopus | 2-s2.0-84930221918 | it |
dc.identifier.url | https://dspace.unitus.it/handle/2067/38264 | it |
dc.relation.journal | FOOD CHEMISTRY | it |
dc.relation.firstpage | 641 | it |
dc.relation.lastpage | 647 | it |
dc.relation.numberofpages | 7 | it |
dc.relation.volume | 188 | it |
dc.subject.keywords | Ozone, Dehydration, Grape, Polyphenols, Enzymes | it |
dc.description.numberofauthors | 6 | it |
dc.description.international | no | it |
dc.contributor.country | ITA | it |
dc.type.referee | REF_1 | it |
dc.type.miur | 262 | * |
item.fulltext | With Fulltext | - |
item.openairetype | article | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
item.languageiso639-1 | en | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.journal.journalissn | 0308-8146 | - |
crisitem.journal.ance | E066369 | - |
È visualizzato nelle collezioni: | A1. Articolo in rivista |
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