Vlassi E, Vlachos P, Kornaros M
1Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece.
2Department of Chemical Engineering, University of Patras, 1 Karatheodori St, 26500 Patras, Greece.
J Food Sci Technol. 2018 Jun;55(6):2031-2038. doi: 10.1007/s13197-018-3117-y. Epub 2018 Mar 19.
Table grapes artificially inoculated with were tested under four different ozonation strategies in order to achieve prolongation of table grapes' shelf-life time. Decay incidence, external disease appearance, number of infected grapes, weight loss and a variety of quality parameters such as sugars and proteins content were checked after every 3 days. No significant alteration of table grapes quality characteristics was observed after their exposure to ozone atmosphere. Moreover, the low ozone dosage process (0.3 ppm) caused sufficient restriction of fruit decay due to fungal contamination and secured a 40-days-period of storage time. However, the observed weight loss was somewhat higher on the treated samples compared to the untreated ones. From technical and economical point of view the low dosage (0.3 ppm) ozonation process on a daily basis combined with the cold storage appears to a very promising method for table grapes preservation.
为延长鲜食葡萄的货架期，对人工接种 的鲜食葡萄在四种不同的臭氧处理策略下进行了测试。每隔3天检查一次腐烂发生率、外部病害情况、感染葡萄的数量、重量损失以及各种品质参数，如糖分和蛋白质含量。鲜食葡萄暴露于臭氧环境后，未观察到其品质特征有明显变化。此外，低臭氧剂量处理（0.3 ppm）对因真菌污染导致的果实腐烂有足够的抑制作用，并确保了40天的储存期。然而，与未处理的样品相比，处理后的样品观察到的重量损失略高。从技术和经济角度来看，每天进行低剂量（0.3 ppm）臭氧处理并结合冷藏似乎是一种非常有前景的鲜食葡萄保鲜方法。
