BIBLIOTECA HORTICULTURA

BIBLIOTECA HORTICULTURA

Ozone can reduce the number of fungi on the grape surface, reducing the occurrence of storage diseases.

Ozone can reduce the number of fungi on the grape surface, reducing the occurrence of storage diseases.

Cong-cong Gao et al., RSC Adv

Grapevines are widely planted around the world. Although grapes have high nutritional value, they are highly perishable.

To explore the effect of ozone concentration on the postharvest quality of Muscat Hamburg grapes, the ethylene production rate, respiratory intensity, soluble solids, titratable acidity, firmness, threshing rate, total yeast and mold counts, and the activities of superoxide dismutase, peroxidase, catalase, polyphenol oxidase and phenylalanine ammonia lyase were determined, and the fungal metagenome on the grape surface was analyzed.

Among the ozone treatment groups, 14.98 mg m−3 ozone showed a positive effect on grape preservation.

After 80 days of storage, the contents of soluble solids and titratable acidity increased by 3.1% and 0.03%, respectively, compared with the control group. Over the same period, firmness increased by 4.22 N and the threshing rate decreased by 0.5%.

During storage, the activity of polyphenol oxidase was inhibited and the activities of superoxide dismutase, peroxidase, catalase, and phenylalanine ammonia lyase were maintained, which delayed the senescence of grapes and maintained freshness.

Ozone can reduce the number of fungi on the grape surface, change the colony structure, and reduce the occurrence of diseases. An ozone concentration of 14.98 mg m−3 can delay the senescence of Muscat Hamburg grapes and improve storage quality.

 

The figure corresponds to Fig. 1 of the original paper and show a schematic of the setup for ozone treatment groups were analyzed


Source

Effects of ozone concentration on the postharvest quality and microbial diversity of Muscat Hamburg grapes
Cong-cong Gao, Qi Lin, Cheng-hu Dong, Hai-peng Ji, Jin-ze Yu, Cun-kun Chen, Zhi-Qiang Zhu, Zhaojun Ban, Na Zhang and Yuan-yuan Bao
DOI: 10.1039/C9RA10479H (Paper) Royal Society of Chemistry, RSC Adv., 2020, 10, 9037-9045
https://pubs.rsc.org/en/content/articlehtml/2020/ra/c9ra10479h