The effects of continuous exposure to ozone gas (O3, 30 μL/L, 24 h) and immersion in electrolyzed water (EW, 400 mg/L free chlorine, 10 min) on skin hardness of Italia and Muscat Hamburg table grapes, and Merlot and Barbera wine grapes were investigated and compared with those of control treatments (air and deionized water). Skin hardness was instrumentally evaluated via measurements of skin break energy using a puncture test. For all cultivars and density classes, ozone treatment was more effective in increasing skin hardness than EW treatment, although the differences were not always significant. For the same treatment, skin hardening was independent of berry density, and the magnitude of this effect was cultivar-dependent. This skin hardening might positively affect the postharvest life of table grapes. In wine grapes, increases in skin break energy values were related to higher yields and slow extraction kinetics of phenolic compounds during maceration.

Laureano, J., Giacosa, S., Río Segade, S., Torchio, F., Cravero, F., Gerbi, V., Englezos, V., Carboni, C., Cocolin, L., Rantsiou, K., Faroni, L. R. D., Rolle, L., Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties, <<JOURNAL OF TEXTURE STUDIES>>, 2016; 47 (1): 40-48. [doi:10.1111/jtxs.12158] [http://hdl.handle.net/10807/76178]

Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties

S.; Torchio;
2016

Abstract

The effects of continuous exposure to ozone gas (O3, 30 μL/L, 24 h) and immersion in electrolyzed water (EW, 400 mg/L free chlorine, 10 min) on skin hardness of Italia and Muscat Hamburg table grapes, and Merlot and Barbera wine grapes were investigated and compared with those of control treatments (air and deionized water). Skin hardness was instrumentally evaluated via measurements of skin break energy using a puncture test. For all cultivars and density classes, ozone treatment was more effective in increasing skin hardness than EW treatment, although the differences were not always significant. For the same treatment, skin hardening was independent of berry density, and the magnitude of this effect was cultivar-dependent. This skin hardening might positively affect the postharvest life of table grapes. In wine grapes, increases in skin break energy values were related to higher yields and slow extraction kinetics of phenolic compounds during maceration.
Inglese
Laureano, J., Giacosa, S., Río Segade, S., Torchio, F., Cravero, F., Gerbi, V., Englezos, V., Carboni, C., Cocolin, L., Rantsiou, K., Faroni, L. R. D., Rolle, L., Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties, <<JOURNAL OF TEXTURE STUDIES>>, 2016; 47 (1): 40-48. [doi:10.1111/jtxs.12158] [http://hdl.handle.net/10807/76178]
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/76178
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 31
  • ???jsp.display-item.citation.isi??? 29
social impact