Abstract

Thompson Seedless (TS) and Black (BS) grapes sanitised with 2, 4, 6, 8 mg L−1 O3 or NaOCl (100 mg L−1) were stored 21 days at 5 °C. Ozonated water stimulated the respiration rate, especially after 5 days of storage, and increased superoxide dismutase and catalase activity compared to NaOCl-sanitised grapes. Total polyphenol content (TPC) was 23–50% higher in TS and 18.5–28% higher in BS samples sanitised with ozonated water. Twofold higher total antioxidant capacity (TAC) was registered in TS at all of the evaluated O3 doses while the doses of 6 and 8 mg L−1 increased TAC by 19–30% in BS. The use of ozonated water as a sanitising method, especially at 6 and 8 mg L−1 doses, improved the functional quality and maintained low microbial counts on fresh-cut grapes being a good alternative for the industry.