Ozone fumigation for safety and quality of wine grapes in postharvest dehydration.
Food Chem
; 188: 641-7, 2015 Dec 01.
Article
em En
| MEDLINE
| ID: mdl-26041242
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.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Ozônio
/
Vinho
/
Fumigação
/
Vitis
/
Polifenóis
/
Tecnologia de Alimentos
/
Frutas
Idioma:
En
Ano de publicação:
2015
Tipo de documento:
Article