Effects of treatments with ozonated water in the vineyard (cv Vermentino) on microbial population and fruit quality parameters
Ozone (O3) is currently employed in wineries as a sanitizing agent and is used to control microbial growth and infection. This molecule decomposes spontaneously to oxygen upon application and the use of ozonated water can represent an alternative for the control of pathogens in the vineyard. Entire...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2019-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/full_html/2019/02/bioconf_conavi2018_04011/bioconf_conavi2018_04011.html |
| _version_ | 1819062795325407232 |
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| author | Modesti Margherita Baccelloni Simone Brizzolara Stefano Aleandri Maria Pia Bellincontro Andrea Mencarelli Fabio Tonutti Pietro |
| author_facet | Modesti Margherita Baccelloni Simone Brizzolara Stefano Aleandri Maria Pia Bellincontro Andrea Mencarelli Fabio Tonutti Pietro |
| author_sort | Modesti Margherita |
| collection | DOAJ |
| description | Ozone (O3) is currently employed in wineries as a sanitizing agent and is used to control microbial growth and infection. This molecule decomposes spontaneously to oxygen upon application and the use of ozonated water can represent an alternative for the control of pathogens in the vineyard. Entire canopies of Vitis vinifera (cv Vermentino) plants have been sprayed throughout the vegetative growth with water saturated with O3 to assess the effects of these treatments in reducing the microorganism population, and to evaluate if and how the oxidative stress, induced in the plant by this strong oxidizing agent, affects fruit development, the activity of the cellular antioxidant system, and the production of aromas by the grape berries at ripening. Ozonated water treatments resulted in a partial control of microorganism population, especially considering fungi. Furthermore, the treatments induced a slight delay in the technological maturity of grapes, a significant increase in antioxidant capacity and changes of aroma profile of the grapes at harvest, with an accumulation of monoterpenes. In general, ozonized water treatments showed promising results and seem to be a feasible protocol to be applied in the vineyard in order to reduce the use of chemicals. |
| first_indexed | 2024-12-21T15:04:27Z |
| format | Article |
| id | doaj.art-3cdb3c724d2d4d7780c4aef5add5023e |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-12-21T15:04:27Z |
| publishDate | 2019-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-3cdb3c724d2d4d7780c4aef5add5023e2022-12-21T18:59:30ZengEDP SciencesBIO Web of Conferences2117-44582019-01-01130401110.1051/bioconf/20191304011bioconf_conavi2018_04011Effects of treatments with ozonated water in the vineyard (cv Vermentino) on microbial population and fruit quality parametersModesti MargheritaBaccelloni SimoneBrizzolara StefanoAleandri Maria PiaBellincontro AndreaMencarelli FabioTonutti PietroOzone (O3) is currently employed in wineries as a sanitizing agent and is used to control microbial growth and infection. This molecule decomposes spontaneously to oxygen upon application and the use of ozonated water can represent an alternative for the control of pathogens in the vineyard. Entire canopies of Vitis vinifera (cv Vermentino) plants have been sprayed throughout the vegetative growth with water saturated with O3 to assess the effects of these treatments in reducing the microorganism population, and to evaluate if and how the oxidative stress, induced in the plant by this strong oxidizing agent, affects fruit development, the activity of the cellular antioxidant system, and the production of aromas by the grape berries at ripening. Ozonated water treatments resulted in a partial control of microorganism population, especially considering fungi. Furthermore, the treatments induced a slight delay in the technological maturity of grapes, a significant increase in antioxidant capacity and changes of aroma profile of the grapes at harvest, with an accumulation of monoterpenes. In general, ozonized water treatments showed promising results and seem to be a feasible protocol to be applied in the vineyard in order to reduce the use of chemicals.https://www.bio-conferences.org/articles/bioconf/full_html/2019/02/bioconf_conavi2018_04011/bioconf_conavi2018_04011.html |
| spellingShingle | Modesti Margherita Baccelloni Simone Brizzolara Stefano Aleandri Maria Pia Bellincontro Andrea Mencarelli Fabio Tonutti Pietro Effects of treatments with ozonated water in the vineyard (cv Vermentino) on microbial population and fruit quality parameters BIO Web of Conferences |
| title | Effects of treatments with ozonated water in the vineyard (cv Vermentino) on microbial population and fruit quality parameters |
| title_full | Effects of treatments with ozonated water in the vineyard (cv Vermentino) on microbial population and fruit quality parameters |
| title_fullStr | Effects of treatments with ozonated water in the vineyard (cv Vermentino) on microbial population and fruit quality parameters |
| title_full_unstemmed | Effects of treatments with ozonated water in the vineyard (cv Vermentino) on microbial population and fruit quality parameters |
| title_short | Effects of treatments with ozonated water in the vineyard (cv Vermentino) on microbial population and fruit quality parameters |
| title_sort | effects of treatments with ozonated water in the vineyard cv vermentino on microbial population and fruit quality parameters |
| url | https://www.bio-conferences.org/articles/bioconf/full_html/2019/02/bioconf_conavi2018_04011/bioconf_conavi2018_04011.html |
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