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Article

Pesticide Residues and Berry Microbiome after Ozonated Water Washing in Table Grape Storage

by
Gabriele Caponio
,
Marco Vendemia
,
Domenica Mallardi
,
Antonio Domenico Marsico
,
Vittorio Alba
,
Giovanni Gentilesco
,
Giovanna Forte
,
Riccardo Velasco
and
Antonio Coletta
*
CREA, Council for Agricultural Research and Economics, Research Center for Viticulture and Enology, 70010 Turi, Italy
*
Author to whom correspondence should be addressed.
Foods 2023, 12(17), 3144; https://doi.org/10.3390/foods12173144
Submission received: 14 July 2023 / Revised: 4 August 2023 / Accepted: 14 August 2023 / Published: 22 August 2023
(This article belongs to the Special Issue Quality Control and Process Monitoring of Grape and Wine)
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Abstract

Nowadays, different systems for reducing pesticides in table grapes are being tested at different production stages either in the field or in postharvest. The present study tested ozonated water treatments at the beginning of the cold storage of the Princess® seedless table grape variety to reduce the residue contents of some pesticides and to evaluate their effect on gray mold and the berry microbiome. An ozone generator capable of producing an ozone concentration ranging from 18 to 65 Nm3 was utilized for obtaining three ozone concentration levels in water: 3, 5 and 10 mg/L. Ozonated water was placed in a 70 L plastic box where 500 g grape samples closed in perforated plastic clamshell containers were immersed utilizing two washing times (5 and 10 min). Overall, six ozonated water treatments were tested. After the ozonated water treatments, all samples were stored for 30 days at 2 °C and 95% relative humidity to simulate commercial practices. The pesticide residue contents were determined before the ozonated water treatments (T0) and 30 days after the cold storage (T1). The treatments with ozonated water washing reduced the pesticide residues up to 100%, while the SO2 control treatment reduced the pesticide residues ranging from 20.7 to 60.7%. Using 3 mg/L ozonated water to wash grapes for 5 min represented the optimal degradation conditions for all of the analyzed pesticides, except for fludioxonil, which degraded better with a washing time of 10 min. The ozone treatments did not significantly reduce the gray mold and the fungal and bacterial microbiome, while a relevant reduction was observed in the yeast population.
Keywords: ozonated water; pesticide; grape; postharvest; storage ozonated water; pesticide; grape; postharvest; storage

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MDPI and ACS Style

Caponio, G.; Vendemia, M.; Mallardi, D.; Marsico, A.D.; Alba, V.; Gentilesco, G.; Forte, G.; Velasco, R.; Coletta, A. Pesticide Residues and Berry Microbiome after Ozonated Water Washing in Table Grape Storage. Foods 2023, 12, 3144. https://doi.org/10.3390/foods12173144

AMA Style

Caponio G, Vendemia M, Mallardi D, Marsico AD, Alba V, Gentilesco G, Forte G, Velasco R, Coletta A. Pesticide Residues and Berry Microbiome after Ozonated Water Washing in Table Grape Storage. Foods. 2023; 12(17):3144. https://doi.org/10.3390/foods12173144

Chicago/Turabian Style

Caponio, Gabriele, Marco Vendemia, Domenica Mallardi, Antonio Domenico Marsico, Vittorio Alba, Giovanni Gentilesco, Giovanna Forte, Riccardo Velasco, and Antonio Coletta. 2023. "Pesticide Residues and Berry Microbiome after Ozonated Water Washing in Table Grape Storage" Foods 12, no. 17: 3144. https://doi.org/10.3390/foods12173144

APA Style

Caponio, G., Vendemia, M., Mallardi, D., Marsico, A. D., Alba, V., Gentilesco, G., Forte, G., Velasco, R., & Coletta, A. (2023). Pesticide Residues and Berry Microbiome after Ozonated Water Washing in Table Grape Storage. Foods, 12(17), 3144. https://doi.org/10.3390/foods12173144

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