Influence of Short-Term Postharvest Ozone Treatments in Nitrogen or Air Atmosphere on the Metabolic Response of White Wine Grapes

Abstract

This PhD thesis aimed to clarify the effects due to different ozone postharvest treatments on quality traits and accumulation of phenolic healthy compounds in white wine grapes, belonging to Grechetto cv. The thesis also aimed to investigate whether and how the ozone treatments could affect the flavor profile of the grapes. Finally, it aimed to apply one of the most used chemometric tools, the principal component analysis (PCA), to gain insights into variations in the nutritional profiles between different postharvest treatments trying to classify them on the basis of some molecular markers of oxidative state. Grapes were exposed to ozone gas in air (GO) or in nitrogen atmosphere (GNO) for 12 hours at 10°C and then kept in normal atmosphere for one day at room temperature. Grapes kept at 10°C, for 12 hours without ozone treatment plus one day at room temperature, were considered as the control sample (GC). Results showed that low temperature induced a great change of ripening features only in GC with reduction of weight, loss of sugars (about 20%) and increase in titratable acidity but, above all, 15% of increase in malondialdehyde (MDA). The use of ozone in air or in nitrogen neither altered the fruit quality attributes nor modified MDA concentration. Ozone provoked a high decrease of hydroxycinnamic acids, compared to the harvest grapes, overall in GNO samples (caftaric acid:-38.8%; coutaric acid:-26.1%). Besides, cold storage treatment without ozone enhanced the antiradical capacity of grapes. Three main flavonols, named hyperoside (quercetin-3-O-galactoside), rutin

Postharvest application of brassica meal-derived allyl-isothiocyanate to kiwifruit: effect on fruit quality, nutraceutical parameters and physiological response

“…Total polyphenol content (TPC) and flavan-3-ol content (FLC) of extracts were determined according to Carbone and Mencarelli (2015). Data were expressed as mg of gallic acid equivalents (GAE) and mg catechin equivalents (CAE) per g on DM for TPC and FLC, respectively.…”

“…Both DPPHÁ and ABTSÁ ? quenching capacities were estimated spectrophotometrically according to Carbone and Mencarelli (2015), and expressed in terms of EC 50 .…”

Effect of ozone on the activity of antioxidant and chlorophyll‐degrading enzymes during postharvest storage of coriander ( Coriandrum sativum L.)

“…Ozone generally induces a variety of physiological changes in fruits and vegetables (Dickson, Kays, Law, & Eiteman, 1992;Forney, Song, Fan, Hildebrand, & Jordan, 2003;García-Martín et al, 2018;Han et al, 2014;Skog & Chu, 2001). In this regard, O 3 can be considered a postharvest elicitor that promotes the accumulation of a variety of beneficial phytochemicals in crops (Carbone & Mencarelli, 2015). Studies have reported that strawberries treated with ozone contain three times the level of vitamin C than untreated, control fruit after 3 days of cold storage (Pérez, Sanz, Ríos, Olías, & Olías, 1999) and that apples treated with ozone have lower weight loss and spoilage in storage (Skog & Chu, 2001).…”

Metabolomic study of bioactive compounds in strawberries preserved under controlled atmosphere based on GC‐MS and DI‐ESI‐QqQ‐TOF‐MS

“…Like flavonoids, phenolic acids are secondary metabolites crucial for plant growth and reproduction and whose production can be affected by the environment or post‐harvest process . Derivates from phenolic acids such as, caffeoylthreonate (peak number 1) and caffeic acid hexoside (peak number 4) are disturbed in strawberry fruit after the storage under 20% CO 2 + 5% O 2 atmosphere at 0°C for 2 days.…”

“…Like flavonoids, phenolic acids are secondary metabolites crucial for plant growth and reproduction 30 and whose production can be affected by the environment or post-harvest process. 39,40 Derivates from phenolic acids such as, caffeoylthreonate (peak number 1) and 31 In addition, 4-(2-hydroxyethyl)phenol-hexoside (peak The use of DI-MS in positive ion mode do not allow the distinction between cyanidin-3-glucoside or cyanidin-3-galactoside, in this case, therefore it is necessary to use a complementary chromatographic technique for better identification. During the maturation of the fruit, the content of the anthocyanins increases 42,43 though, the amount of these pigments varies depending on the variety, crop and can be affected after post-harvest treatments.…”