Table 1.
Chemical composition of Moscato bianco grapes treated with ozone (OZ) and air (AR) during postharvest dehydration.
| Chemical parameters | P0 | P5-AR | P5-OZ | Sig. | P10-AR | P10-OZ | Sig. | P15-AR | P15-OZ | Sig. | P20-AR | P20-OZ | Sig. | P30-AR | P30-OZ | Sig. |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Weight loss | 0 | 5% | 10% | 15% | 20% | 30% | ||||||||||
| Glucose (g/L) | 137.2 | 156.2 | 150.8 | * | 165.8 | 175.2 | ** | 179.0 | 181.1 | ns | 182.0 | 205.8 | *** | 234.8 | 208.8 | *** |
| Fructose (g/L) | 146.2 | 168.3 | 164.4 | ns | 181.2 | 190.7 | ** | 195.2 | 199.8 | ns | 202.0 | 222.4 | *** | 253.8 | 232.5 | *** |
| Titratable acidity (g/L) | 5.5 | 4.9 | 5.0 | ns | 4.8 | 4.0 | *** | 3.6 | 4.9 | *** | 4.1 | 4.0 | ns | 4.1 | 4.1 | ns |
| pH | 3.43 | 3.52 | 3.45 | ns | 3.61 | 3.68 | ns | 3.83 | 3.65 | ** | 3.66 | 3.84 | ** | 3.95 | 3.72 | *** |
| Tartaric acid (g/L) | 7.14 | 7.88 | 7.56 | ns | 6.36 | 6.70 | *** | 5.93 | 7.45 | ns | 5.65 | 5.27 | ns | 6.19 | 5.76 | ns |
| Malic acid (g/L) | 1.80 | 1.22 | 1.21 | ns | 1.87 | 1.54 | * | 1.19 | 1.47 | * | 1.53 | 1.79 | ns | 1.91 | 1.74 | ns |
| Citric acid (g/L) | 0.18 | 0.18 | 0.17 | ns | 0.28 | 0.33 | ns | 0.40 | 0.26 | ** | 0.34 | 0.34 | ns | 0.52 | 0.43 | * |
| Glycerol (g/L) | 0.00 | 0.19 | 0.12 | ns | 0.69 | 1.33 | ** | 1.61 | 0.73 | *** | 0.73 | 2.58 | *** | 3.69 | 0.96 | *** |
Asterisks denote significant differences between treatments at the same stage of dehydration according to Student’s t-test (P < 0.05, n = 3): *, **and *** indicate significance at p < 0.05, p < 0.01 and p < 0.001, respectively; ns indicates no significant difference. Titratable acidity expressed in g/L as tartaric acid. P: sampling point at a defined weight loss (0, 5, 10, 15, 20, and 30%).