title: Ozone fumigation for safety and quality of wine grapes in postharvest dehydration.
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.
authors.affiliation: DIBAF-Postharvest Lab, University of Tuscia, Via DeLellis snc, 01100 Viterbo, Italy.
authors.forename: Rinaldo
authors.initials: R
authors.lastname: Botondi
authors.affiliation: DIBAF-Postharvest Lab, University of Tuscia, Via DeLellis snc, 01100 Viterbo, Italy.
authors.forename: Federica
authors.initials: F
authors.lastname: De Sanctis
authors.affiliation: DIBAF-Postharvest Lab, University of Tuscia, Via DeLellis snc, 01100 Viterbo, Italy.
authors.forename: Niccolò
authors.initials: N
authors.lastname: Moscatelli
authors.affiliation: DIBAF-Postharvest Lab, University of Tuscia, Via DeLellis snc, 01100 Viterbo, Italy.
authors.forename: Anna Maria
authors.initials: AM
authors.lastname: Vettraino
authors.affiliation: PC Eng srl, Uggiate Trevano (CO), Italy.
authors.forename: Cesare
authors.initials: C
authors.lastname: Catelli
authors.affiliation: DIBAF-Postharvest Lab, University of Tuscia, Via DeLellis snc, 01100 Viterbo, Italy. Electronic address: mencarel@unitus.it.
authors.forename: Fabio
authors.initials: F
authors.lastname: Mencarelli
mesh_terms: D003681:Dehydration; D005524:Food Technology / Q000379:methods*; D005638:Fruit / Q000737:chemistry* / Q000382:microbiology; D005651:Fumigation / Q000379:methods*; D010126:Ozone / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*; D027843:Vitis / Q000737:chemistry* / Q000382:microbiology; D014920:Wine / Q000032:analysis*
chemical_list: D059808:Polyphenols; D010126:Ozone
keywords: Dehydration; Enzymes; Grape; Ozone; Polyphenols