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BACKGROUND: Among the challenges for postharvest researchers is that of understanding the physiological and biochemical pathways associated with postharvest fruit decay. Fruit senescence directly affects sensorial and nutritional quality during postharvest life. It has been clarified that reactive oxygen species and oxidative damage are responsible for fruit senescence. Some cultivars of yellow‐fleshed kiwifruit can be stored for a short period compared with green‐fleshed kiwifruit. Postharvest performance is affected by the physiological state of the fruit at harvest, associated with its postharvest management. Among several postharvest applications, ozone treatment is considered as a cost‐effective and eco‐friendly food‐processing technology to preserve the fruits' quality during cold storage. In this study, we investigated the influence of ozone, after gradual cooling treatment, on the antioxidant defense system in Actinidia chinensis, 'Soreli'. RESULTS: Bioactive compound content decreased during cold storage, and ozone treatment enhanced the activities of superoxide dismutase and catalase during cold storage. This treatment preserved membrane integrity by inhibiting lipoxygenase activity and malondialdehyde accumulation. A multivariate statistical approach, using principal component analysis, provided the global response to the effect of ozone postharvest treatment during cold storage in kiwifruit 'Soreli'. CONCLUSION: Ozone treatment improves the efficiency of antioxidative system and storability of 'Soreli' kiwifruits. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: Ozone has been used for improving the postharvest life of fruits and vegetables. Ozonation, an alternative decontamination method, can be applied effectively to perishable commodities immediately after harvest. Kiwifruit is a subtropical climacteric fruit that is less able to acclimate and is susceptible to low temperatures. In this study, we investigated the influence of ozone and different storage temperatures on the physico‐chemical and qualitative features in Actinidia chinensis 'Soreli'. The fruits were treated with a continuous flow of ozone in air (300 ppb), stored at 2 and 4 °C for 60 days, and sampled every 15 days. RESULTS: It was found that ozone treatment induced the ripening process; this was evident at the end of the storage, with higher soluble solids content for ozone‐treated fruits at 2 and 4 °C. Storage temperatures and gaseous ozone treatment influenced in a different manner the bioactive compounds, such as polyphenols, flavonoids, ascorbic acid, and carotenoids. Additionally, under gaseous ozone storage, microbial growth was delayed, improving the microbial quality index when the fruits were stored at the lowest storage temperature (2 °C). Principal component analysis highlighted that the effects of storage temperature on physico‐chemical and bioactive compounds were greater than the postharvest treatment. CONCLUSION: Storage temperature influenced the postharvest life of 'Soreli'. Storage at 2 °C and under 300 ppb gaseous ozone improved the yellow‐fleshed fruit storage life. However, storage at 4 °C under 300 ppb gaseous ozone did not show advantages in preserving the fruit quality. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: Some algae are an excellent sources of vitamin B12, of special interest for vegetarian/vegan consumers, and of fucose to supplement fruit and vegetable beverages such as smoothies. Nevertheless, supplementation of smoothies with algae may lead to possible quality changes during smoothie shelf life that need to be studied. Therefore, the quality changes in fresh green smoothies supplemented (2.2%) with nine edible algae (sea lettuce, kombu, wakame, thongweed, dulse, Irish moss, nori, Spirulina and Chlorella) were studied throughout 24 days at 5 °C. RESULTS: The initial vitamin C content – 238.7–326.0 mg kg−1 fresh weight (FW) – of a 200 g portion of any of the smoothies ensured full coverage of its recommended daily intake, and still supplying 50–60% of the recommended intake after 7 days. Chlorella and Spirulina smoothies showed the highest vitamin B12 content (33.3 and 15.3 µg kg−1 FW, respectively), while brown algae showed fucose content of 141.1–571.3 mg kg−1 FW. These vitamin B12 and fucose contents were highly maintained during shelf life. CONCLUSION: The Spirulina supplementation of a 200 g smoothie portion ensured full coverage of the recommended vitamin B12 intake, with lower vitamin C degradation, during a shelf life of 17 days. Furthermore, thongweed and kombu are also considered as excellent fucose sources with similar shelf life. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The storage of chestnuts is a highly critical phase due to the considerable postharvest losses of the product with relevant commercial impact. The effect on the chemical quality parameters of chestnuts treated with 300 ppb of gaseous ozone in air or in atmospheric air at T = 2 °C for 150 days during the storage has been investigated. The ozone treatment increased sucrose and total sugar contents; while tocopherols were reduced. No significant differences in weight loss and fatty acid content were recorded between chestnut treated with ozone and untreated fruits (P ≥ 0.05). In addition, chestnut ozone exposure for 150 days reduced the total microbial populations associated with the pericarps of about 1.6 logs for mesophilic bacteria and 1.0 logs for fungi. Overall, our results suggested that gaseous ozone treatment is a valid and economic technology to ensure the shelf life quality of chestnut during the long storage periods. [ABSTRACT FROM AUTHOR]

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 (O3) 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 [ABSTRACT FROM AUTHOR]