Journal article published in Journal of Texture Studies, volume 47, pp. 40–48.

Authors: Juliane Laureano, Simone Giacosa, Susana Río Segade, Fabrizio Torchio, Francesco Cravero, Vincenzo Gerbi, Vasileios Englezos, C. Carboni, Luca Cocolin, Kalliopi Rantsiou, L.R.D. Faroni and Luca Rolle.

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.

Key words electrolyzed water; grapes; ozone gas; berry skin hardness; texture analysis

BibTeX entry: click to show

@article{
	2318_1552380,
	url = {https://hdl.handle.net/2318/1552380},
	author = {Laureano, Juliane and Giacosa, Simone and Río Segade, Susana and Torchio, Fabrizio and Cravero, Francesco and Gerbi, Vincenzo and Englezos, Vasileios and Carboni, C. and Cocolin, Luca and Rantsiou, Kalliopi and Faroni, L.R.D. and Rolle, Luca},
	title = {Effects of continuous exposure to ozone gas and electrolyzed water on the skin hardness of table and wine grape varieties},
	year = {2016},
	journal = {Journal of Texture Studies},
	volume = {47},
	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.},
	keywords = {electrolyzed water; grapes; ozone gas; berry skin hardness; texture analysis},
	doi = {10.1111/jtxs.12158},
	pages = {40--48}
}

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