Table 2.

Effect of post-harvest ozone treatment on the health-promoting qualitative features.

Product	Effect	Application Form	Ozone Dose	Process Duration	Source
Apple	−Ascorbic acid −Cyanidin-3-glucoside	Water	200 mg/h	15 and 30 min	[96]
Apple	±Ursolic acid −Total flavonols ±Total phenols	Gaseous and water	NA	NA	[95]
Apple (fresh-cut)	±Total phenols +Antioxidant capacity	Water	1.4 mg/L	5 and 10 min	[97]
Apple juice	−color −Phenolics	Gaseous	1–4.8% w/w	0–10 min	[98]
Apple juice	−color −Total phenols −Chlorogenic acid −Caffeic acid −Cinnamic acid	Gaseous	0.048 mg O3 at a constant flow rate of 0.12 L/min	0–10 min	[76]
Banana	−Vitamin C +Total phenol +Total flavonoid	Gaseous	0.44–0.59 mmol	20 min	[85]
Black mulberry fruit (Morus nigra)	±color +Total soluble solids	Gaseous	2 ppm	NA	[99]
Black mulberry fruit (M. nigra)	+Ascorbic acid ±Total anthocyanin	Gaseous	0.64 ± 0.1 or 5.14 ± 0.1 mg ozone/m3	6 days	[100]
Blackberry	±Anthocyanins	Gaseous	0.1 and 0.3 ppm	12 days	[101]
Blackberry juice	−color −Anthocyanin	Gaseous	7.8% w/w	10 min	[102]
Chinese winter jujube fruit	−color +Total soluble solids +Ascorbic acid	Water	2.5 mg/L	5 min	[103]
Grape juice	−color −Anthocyanins	Gaseous	0–7.8% w/w	10 min	[104]
Guava	−Vitamin C −Total phenol −Total flavonoid	Gaseous	0.44–0.59 mmol	20 min	[98]
Guava	±Vitamin C	Water	1.1 ppm	5 min	[105]
Highbush blueberry fruit (Vaccinum corymbosum L.)	+Vitamin C +Flavonoids +Anthocyanins +Antioxidant activity	Gaseous	15 ppm	Intermittent 30 min, every 12 h, for 28 days	[106]
Highbush blueberry fruit (V. corymbosum L.)	±Antioxidant capacity ±Anthocyanins ±Phenolics	Gaseous	200 or 700 ppb	1, 2, or 4 days	[107]
Kiwifruit	+Fructose, galactose, fructose −Organic acids ±Ascorbic acid	Gaseous	2 mg/m3	7 months	[94]
Kiwifruit	+Soluble solids −Total phenolics ±Flavonoids +Antioxidant activity	Gaseous	300 ppb	60 days	[108]
Kiwifruit	+Total carotenoids −Total flavonoids +Total phenols +Antioxidant activity (FRAP, DPPH)	Gaseous	0.3 μL/L	for 72 or 144 h	[109]
Mandarin	±Soluble solids ±Vitamin C	Gaseous	60 mg/kg and 1.6 mg/kg	Continuous (60 mg/kg) and intermittent (1.6 mg/kg) 12 h/24 h for 28 days	[110]
Mango	+β-carotene ±Total soluble solids +Ascorbic acid ±Total phenols +Antioxidant activity (FRAP, DPPH)	Water	1 mg/L/s	20 min	[111]
Melon juice	+Phenolics +Vitamin C +Antioxidant activity	Gaseous	7.7 ± 2.4 g/L	10 min	[112]
Orange	±Soluble solids ±Vitamin C	Gaseous	60 mg/kg and 1.6 mg/kg	Continuous (60 mg/kg) and intermittent (1.6 mg/kg) 12 h/24 h for 28 days	[110]
Orange juice	−Color −Ascorbic acid	Gaseous	0.9 g/h	90 min	[113]
Orange juice	−Color −Ascorbic acid	Gaseous	0.6–10.0%	10 min	[114]
Orange juice	−Color ±Total soluble solids −Ascorbic acid −Total phenolics	Gaseous	600 mg/h	30 min	[78]
Lemon juice	−Color ±Total soluble solids −Ascorbic acid −Total phenolics	Gaseous	600 mg/h	30 min	[78]
Lime juice	−Color ±Total soluble solids −Ascorbic acid −Total phenolics	Gaseous	600 mg/h	30 min	[78]
Melon	±Color ±Carotenoids −Phenolics −Antioxidant activity	Gaseous	10.0 ± 4.8 and 38.0 ± 8.1 g/L	30 and 60 min	[115]
Papaya fruit	+Total phenolic +Antioxidant activity (FRAP, DPPH) −Ascorbic acid	Gaseous	9.2 ± 0.2 μL/L	20 and 30 min	[116]
Papaya fruit	+Total soluble solids +Ascorbic acid +β-carotene +Lycopene +Antioxidant activity	Gaseous	2.5 ppm	96 h	[117]
Peach fruit	−Color −Total phenols	Gaseous	200 mg/m3	Intermittent 30 min every week for 60 days	[118]
Pear	+Total phenolics +Total flavonoids	Gaseous	6.42 mg/m3	Intermittent 1 h/d for 8 days	[119]
Persimmon	±Color index ±Total soluble solids	Gaseous	0.15 ppm (vol/vol)	30 days	[120]
Pineapple	−Vitamin C +Total phenol +Total flavonoid	Gaseous	0.44–0.59 mmol	20 min	[98]
Pitaya juice	−Color −Total betalain −Betaxanthins −Betacyanins −Total phenolics −Antioxidant activity (DPPH, ABTS)	Gaseous	24 mg/L/min	7 min	[88]
Pummelo juice	−Total phenolics −Ascorbic acid	Gaseous	600 mg/h	50 min	[121]
Raspberry (Rubus ideaeus L.)	±Color +Soluble solids +Phenols +Flavonoids +Anthocyanins +Vitamin C +Total antioxidant activity	Gaseous	0.3 and 0.9 mg/L	60 and 120 min	[40]
Raspberry (Rubus ideaeus L.)	+Antioxidant capacity +Phenolics +Anthocyanins ±Vitamin C	Gaseous	8–10 ppm	Intermittent 30 min, every 12 h, for 3 days	[39]
Raspberry	±Soluble solids −Color ±Anthocyanins ±Phenols ±Antioxidant capacity	Gaseous	50 and 200 ppb	12 h	[122]
Mandarin	+Flavonoid content +Antioxidant activity (DPPH, ABTS)	Gaseous	2.5 μg/L	24 h	[123]
Strawberry	+Total phenols +Total flavonoids +Total anthocyanins	Gaseous	5 ppm	Intermittent 10 h every week for 21 days	[124]
Strawberry	+Color +Phenolics +Anthocyanin	Water	0.1 ppm	2 min	[125]
Strawberry	−Anthocyanin +Vitamin C −Sucrose, glucose, fructose −Volatile/aroma compounds	Gaseous	0.35 ppm	3 days	[126]
Strawberry	−Phenolics −Procyanidins −Vitamin C	Gaseous	5, 10, 15, and 20 g/L	NA	[127]
Strawberry	+Ascorbic acid	Gaseous	4 ppm	Intermittent 30 min every day for 20 days	[128]
Strawberry	+Phenolics +Antioxidant capacity	Gaseous	0.3–1.2 mg/L	60, 120, 150, and 180 min	[129]
Strawberry juice	−Anthocyanin −Ascorbic acid −color	Gaseous	7.8% w/w	10 min	[130]
Table grape berries	+Phytoalexins (resveratrol, pterostilbene)	Gaseous	16 mg/L	5–10 min	[131]
Table grapes	+Total flavanols +Total amount of hydroxycinnamic acid derivatives +Total phenolics	Gaseous	0.1 µL/L	60 days	[90]
Table grapes (white)	+Stilbenoids −Color	Gaseous	1.67 and 3.88 g/h	1, 3, and 5 h	[132]
Wine grapes (white)	+Catechin −Hydroxycinnamic acids −Antiradical capacity ±Total soluble solid −Total polyphenols −Flavanols	Gaseous	1.5 g/h	12 h	[93]
Wine red grapes	+Polyphenols ±Carotenoids ±Anthocyanin	Gaseous	1.5 g/h	18 h	[23]
Wine red grapes	−Polyphenols −Carotenoids −Anthocyanin	Gaseous	0.5 g/h and 1.5 g/h	Continuous 18 h and intermittent 4 h/day	[23]
Wine grapes	±Total soluble solids +Polyphenols	Gaseous	20 g/h with 6% w/w	12 h	[133]
Adzuki beans (Vigna angularis)	±Total phenolics ±Antioxidant capacity (DPPH, ABTS)	Gaseous	62 mg/L	120 min	[134]
Bell pepper (Capsicum annuum L.)	−Color −Chlorophyll −Ascorbic acid ±Soluble solid	Gaseous	7 and 9 ppm	3 days	[135]
Bell pepper (C. annuum L.)	±Color −Chlorophyll +Ascorbic acid ±Soluble solid	Gaseous	1 and 3 ppm	3 days	[135]
Bell pepper (shredded green)	+Ascorbic acid +Color	Water	1–3 mg/L	1–5 min	[136]
Bell pepper (frozen green)	±Color ±Chlorophyll −Dehydroascorbic acid −Free ascorbic acid −Total ascorbic acid	Gaseous	10 ppm	5 min	[137]
Broccoli (Brassica oleracea L.)	±Polyphenolic ±Flavonoids ±Vitamin C ±Total chlorophyll	Water	NA	5 and 10 min	[138]
Carrots	−Ascorbic acid, −Carotenoids	Water	1:2 w/v; 200 mg O3/h	10 min	[139]
Carrots	±Glucose, fructose, and galactose	Gaseous	50 ± 10 nL/L	NA	[140]
Carrots	±Color +Soluble solids	Gaseous and water	0–10 mg/L	30,60, and 90 min	[141]
Carrots (shredded)	−Total phenols −Antioxidant capacity −Soluble solids	Water	2 ppm	60 min	[79]
Celery (fresh-cut)	±Vitamin C ±Total sugar	Water	0.03, 0.08, and 0.18 ppm	5 min	[142]
Chicory	+Total antioxidant activity ±Sesquiterpene lactones +Chicoric acid ±Sugars	Gaseous	8.25 mg/L (from first day) and 9 mg/L (from third day till end)	NA	[91]
Chili peppers	±Color ±Lycopene +Fructose +Ascorbic acid ±Total phenolics ±Antioxidant activity	Gaseous	0.45 and 0.9 μmol/mol	NA	[143]
Chili peppers	−Color −Glucose +Ascorbic acid ±Total phenolics −Antioxidant activity	Gaseous	2 μmol/mol	NA	[143]
Chili peppers	+Ascorbic acid +Antioxidant activity ±Capsaicin ±Total phenolics ±Total flavonoids −Total carotenoids +Total chlorophyll	Gaseous	30 mg/L	10 min	[144]
Green asparagus	+Antioxidant activity	Water	1 mg/L	30 min	[145]
Hot red pepper fruits	+Quercetin 3-O-rhamnoside +Quercetin 3-O-rhamnoside-7-O-glucoside +total phenolics +Antiradical activity (DPPH)	Gaseous	2 mg/L	1 h and 3 h	[86]
Hot red pepper fruits	+Phenolics +Antioxidant activity	Gaseous	2 mg/L	3 h	[41]
Lettuce	±Chlorophyll ±Ascorbic acid ±Total phenolics ±Antioxidant activity	Water	12 mg/L	15 min	[61]
Lettuce (green leaf) (Lactuca sativa)	±Vitamin C ±β-carotene	Water	2 ppm	2 min	[146]
Lettuce (iceberg)	±color ±β-carotene ±Vitamin C	Water	4 mg/L	15 min	[147]
Lettuce (iceberg)	±Phenolics −Ascorbic acid	Water	10 and 20 mg/L	3 min	[148]
Lettuce (iceberg)	±Total organic carbon ±Vitamin C +Sugar content	Water	3.6 ppm	NA	[149]
Parsley leaves	±Chlorophyll −Ascorbic acid −Total phenolics −Antioxidant activity	Gaseous	950 ± 12 µL/L	20 min	[61]
Rocket (Eruca sativa Mill.) leaves	±Phenolics ±Total antioxidant capacity ±Total chlorophyll ±Carotenoids ±Ascorbic acid	Gaseous	1, 5, and 10 ppm	10 min	[150]
Spinach	±Chlorophyll ±Ascorbic acid ±Total phenolics ±Antioxidant activity	Water	12 mg/L	15 min	[61]
Tomato	±Soluble sugars (glucose, fructose) ±Antioxidant status ±Vitamin C ±Total phenolics +β-carotene +Lutein +Lycopene	Gaseous	1.0 μmol/mol	1 and 6 days	[59]
Tomato	+Vitamin C	Gaseous	1 ppm/vol	24 h	[151]
Tomato	+Total antioxidant activity ±Color	Gaseous	0.9 and 2.5 mg/L	30 and 120 min	[152]
Tomato	+Fructose, glucose +Ascorbic acid +Fumaric acid	Gaseous	4 ± 0.5 μL/L	Intermittent for 30 min every 3 h for 15 days	[92]
Tomato	±Soluble solids −Lycopene ±Vitamin C	Gaseous	25 mg/m3 and 45 mg/m3	Intermittent 2 h/d for 16 days	[153]
Tomato (grape)	−Phenolic compounds −Lycopene −Vitamin C	Gaseous	3.43 mg/L and 6.85 mg/L	2 and 4 h	[154]
Tomato (Solanum lycopersicum L.)	±Color ±Sugar content +Phenolic compounds ±Antioxidant capacity	Gaseous	10 μL/L	10 min	[84]
Tomato juice	−color −Ascorbic acid	Gaseous	7.8% w/w	10 min	[155]

NA—Not available.