Effect of Ozone on Postharvest Quality and storability of Grape cv. ‘Fakhri’



Grape as a remarkably perishable fruit is susceptible to fungal infections especially fungus Botrytis cinerea, an agent of gray mold and berry dehydration. Limitations have recently been placed upon uses of synthetic chemical compounds as regards of control postharvest losses in grape and in other susceptible fruits. In the present study a Prospective safe non-chemical control method was evaluated. An aqueous solution of 0.3 ppm concentration of ozone was applied to grapes cv. "Fakhri" in a test of three treatment times (5, 10 and 15 min). Quality characteristics (decay, vitamin C. content, reducing sugars, maturity index, weight loss, berry abscission, dehydration, cracking of berry and sensory analyses were assessed. Results indicated that treated fruits with ozone had lower decay percentage, weight loss, berry dehydration, berry abscission, berry cracking, while benfiting from higher reducing sugars, maturity index and storage quality as compared with control. In total, ozone treatment caused lower decay incidence and longer storability of the fruit.