Abstract
Grape as a perishable fruit is susceptible to fungal infection especially Botrytis cinerea, as an agent of gray mold, and berry dehydration. There are limitations in use of synthetic chemical compounds to control postharvest losses in grape and other fruits. The aim of this study was the evaluation of non-chemical and safe methods for this purpose. Therefore, ozone soluted at 0.3 ppm concentration with three treatment times (5, 10 and 15 min), in water was applied on ‘Bidaneh Qermez’ grape cultivar. Qualitative characteristics (decay, vitamin C, reducing sugars, weight loss, berry abscission, dehydration, cracking and sensory analyses) were evaluated. The results showed that treated fruits with ozone had lower decay percentage, weight loss, berry dehydration, abscission, cracking and higher reducing sugars and storage quality compared to controls. As a general result, ozone treatment caused lower decay incident and longer storability.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 5
Claim · model-written summary
Ozone-treated grapes had lower decay, weight loss and dehydration than controls.
Verbatim
t0“Grape”
e0“treated fruits with ozone had lower decay percentage, weight loss, berry dehydration, abscission, cracking and higher reducing sugars and storage quality compared to controls”
Claim · model-written summary
Ozone-treated grapes had lower berry abscission and cracking than controls.
Verbatim
t0“Grape”
e0“treated fruits with ozone had lower decay percentage, weight loss, berry dehydration, abscission, cracking and higher reducing sugars and storage quality compared to controls”
Claim · model-written summary
Ozone-treated grapes had higher reducing sugars than controls.
Verbatim
t0“Grape”
e0“treated fruits with ozone had lower decay percentage, weight loss, berry dehydration, abscission, cracking and higher reducing sugars and storage quality compared to controls”
Claim · model-written summary
Ozone-treated grapes had higher storage quality than controls.
Verbatim
t0“Grape”
e0“treated fruits with ozone had lower decay percentage, weight loss, berry dehydration, abscission, cracking and higher reducing sugars and storage quality compared to controls”
Claim · model-written summary
Ozone treatment prolonged grape storability.
Not reportedComparator
Verbatim
t0“Grape”
e0“ozone treatment caused lower decay incident and longer storability”
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