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Ozone gas as a storage treatment to control Gnomoniopsis castanea, preserving chestnut quality
Author(s) -
Vettraino Anna Maria,
Bianchini Leonardo,
Caradonna Valentina,
Forniti Roberto,
Goffi Valentina,
Zambelli Marta,
Testa Antonino,
Vinciguerra Vittorio,
Botondi Rinaldo
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9883
Subject(s) - ozone , postharvest , titratable acid , shelf life , sugar , chemistry , food science , horticulture , reducing sugar , biology , organic chemistry
BACKGROUND Chestnuts are gluten‐free, low‐fat, cholesterol‐free products. Postharvest decay reduces chestnut shelf life and can cause severe economic losses. In this study we investigated the effect of ozone (O 3 ) gaseous treatment on chestnut rot caused by Gnomoniopsis castanea and the quality parameters of chestnuts. RESULTS The results showed that ozone treatment (150 ppb during the day, and 300 ppb during the night) reduced the decay of chestnuts and had a fungistatic effect on isolates of G. castanea . The exposure of chestnuts to ozone did not alter weight losses, sugar content and titratable acidity. The concentration of total phenolics decreased during the storage period, both for treated and untreated nuts. However, after 150 days of treatment the polyphenol content of the chestnuts exposed to ozone was significantly higher than in control nuts. CONCLUSIONS Our results suggested that ozone is an appropriate and economical tool to maximize the quality of chestnut shelf life, enabling it to be stored for long periods. © 2019 Society of Chemical Industry