Effect of gaseous ozone and storage time on chemical and mechanical properties of Vitis vinifera L. fruits
DOI:
https://doi.org/10.24425/jwld.2025.156045Abstract
Grapes are an important source of essential micro- and macro-nutrients, vitamins, and bioactive compounds that support human health. Their chemical composition can vary depending on factors such as harvest timing and storage duration. In this study, the impact of ozone treatment at a concentration of 10 ppm applied for 15 and 30 minutes was evaluated in relation to selected chemical and mechanical properties of Vitis vinifera L. fruit. In the Vitis vinifera fruit of the studied varieties, the content of chemical compounds varied depending on the cultivar. Fruit storage had significant effect on the content of health-promoting substances, which decreased with prolonged storage time. Fruit subjected to the ozonation process, depending on the concentration applied, exhibited a 2.54% higher content of vitamin C and a 29.1% increase in phenolic compounds. The ‘Barbera Bianca’ cultivar was characterized by the greatest resistance to mechanical damage compared to the other varieties. After 22 days of storage, the fruit was characterized by greater hardness than in the other storage periods. Storing grapes at low temperatures for a longer period caused changes in mechanical properties, which reduced the value of the fruit. The use of gaseous ozone had a significant effect on selected chemical and mechanical properties of grapes. The use of post-harvest fruit ozonation may contribute to the advancement of fruit storage technologies for the majority of grape varieties.References
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