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<p>Grapes (<i>Vitis vinifera</i>) are predominantly cultivated in temperate regions, although they have also successfully adapted to tropical and subtropical climates worldwide. Their quality is significantly affected by water loss (~2–3%) during postharvest storage, which may cause the rachis to brown and decompose and berries to shrivel, adversely affecting its sensory appearance and marketability. The use of ozonation technology, an evolving green technology, successfully reduces microbial load and metabolic activity and helps in maintaining freshness. Therefore, this study evaluated the effectiveness of aqueous ozone in preserving the quality and extending the shelf life of ‘Flame Seedless’ grapes during storage at 4 ± 2 °C. Grapes were given a&#xa0;dip treatment with ozone dissolved in water in different concentrations (2, 3.5, and 5 ppm) for varied exposure times (2, 3, and 4 min). Treated grapes were stored under cold conditions and analyzed every 7&#xa0;days to monitor changes in physico-chemical attributes. Aqueous ozone dip treatment reduced the activity of the fruit-softening enzymes such as pectin methylesterase, thereby reducing cell wall degradation and preserving texture. Treatment at an ozone concentration of 5 ppm for 2 min yielded a&#xa0;physiological loss in weight of 8.32%, indicating reduced metabolic activity and better moisture retention. Further, this treatment also retained 186.5% more anthocyanins than the control by day&#xa0;35, along with 25% and 22% higher phenolic and flavonoid content than control. In addition, ozone treatment efficiently reduced microbial activity and extended the shelf life of the grape up to 35&#xa0;days.</p> Graphic abstract <p></p>

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Postharvest Quality Retention of ‘Flame Seedless’ Grapes Using Aqueous Ozone Treatment

  • 期刊论文

  • 发表日期：

    2026年7月8日

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  • Vinothkannan V.,
  • Shruti Sethi,
  • Minakshi Grover,
  • Chavlesh Kumar,
  • Andonissamy Daniel G.

摘要

Grapes (Vitis vinifera) are predominantly cultivated in temperate regions, although they have also successfully adapted to tropical and subtropical climates worldwide. Their quality is significantly affected by water loss (~2–3%) during postharvest storage, which may cause the rachis to brown and decompose and berries to shrivel, adversely affecting its sensory appearance and marketability. The use of ozonation technology, an evolving green technology, successfully reduces microbial load and metabolic activity and helps in maintaining freshness. Therefore, this study evaluated the effectiveness of aqueous ozone in preserving the quality and extending the shelf life of ‘Flame Seedless’ grapes during storage at 4 ± 2 °C. Grapes were given a dip treatment with ozone dissolved in water in different concentrations (2, 3.5, and 5 ppm) for varied exposure times (2, 3, and 4 min). Treated grapes were stored under cold conditions and analyzed every 7 days to monitor changes in physico-chemical attributes. Aqueous ozone dip treatment reduced the activity of the fruit-softening enzymes such as pectin methylesterase, thereby reducing cell wall degradation and preserving texture. Treatment at an ozone concentration of 5 ppm for 2 min yielded a physiological loss in weight of 8.32%, indicating reduced metabolic activity and better moisture retention. Further, this treatment also retained 186.5% more anthocyanins than the control by day 35, along with 25% and 22% higher phenolic and flavonoid content than control. In addition, ozone treatment efficiently reduced microbial activity and extended the shelf life of the grape up to 35 days.

Graphic abstract