Ozonated water treatment for 15 minutes can be effectively used for maintaining postharvest quality in table grapes

Grape is an important fruit crop known for its high nutritive value. Grey mould infection (Botrytis?cinerea) and rachis browning are the two major problems in table grapes during postharvest storage.Sulphur dioxide (SO2) fumigation commonly used to maintain the postharvest quality of table grapes, has?major limitations of sulfite residue persistence and bleaching injuries in the berries. Hence, in the present?study, the effect of ozonated water in improving the shelf life of grape cv. Muscat Hamburg wasevaluated. The results revealed that 0.3 ppm ozonated water treatment for 15 minutes can be effectively?used for maintaining freshness of rachis, minimizing decay frequency and extending the shelf-life of?grape cv. Muscat Hamburg. SourcesOzonated water for shelf-life improvement in grapesSuvetha KC, C Kavitha, K Soorianathasundaram and S GanapathyInternational Journal of Chemical Studies 2019; 7(3): 4715-4718http://www.chemijournal.com/archives/2019/vol7issue3/PartBZ/7-3-608-910.pdfPicture by?https://markoneill.es/descubrir-moscatel