Oxidative enzymes and functional quality of minimally processed grape berries sanitised with ozonated water

Summary Thompson Seedless ( TS ) and Black ( BS ) grapes sanitised with 2, 4, 6, 8 mg L −1 O 3 or Na OC l (100 mg L −1 ) were stored 21 days at 5 °C. Ozonated water stimulated the respiration rate, especially after 5 days of storage, and increased superoxide dismutase and catalase activity compared to Na OC l‐sanitised grapes. Total polyphenol content ( TPC ) was 23–50% higher in TS and 18.5–28% higher in BS samples sanitised with ozonated water. Twofold higher total antioxidant capacity ( TAC ) was registered in TS at all of the evaluated O 3 doses while the doses of 6 and 8 mg L −1 increased TAC by 19–30% in BS . The use of ozonated water as a sanitising method, especially at 6 and 8 mg L −1 doses, improved the functional quality and maintained low microbial counts on fresh‐cut grapes being a good alternative for the industry.