The Impact of the Ozonation Process on the Content Of Bioactive Compounds in Zucchini Fruits and the Concentration of Selected Gases During Their Storage

The article presents the impact of ozone gas on the mechanical, chemical and microbiological parameters of zucchini fruit. Moreover, the influence of gaseous ozone on the concentration of gases in storage chambers was determined. Immediately after harvesting, zucchini fruits were treated with ozone at the following doses: 10 ppm -15 and 30 min; 50 ppm -15 and 30 min) in order to modify selected bioactive compounds Then the ozonation process was repeated every 48 hours. Zucchini fruits were stored in a climatic chamber at 7°C and 90% humidity. Laboratory analyses were performed on the 1st and 10th day of storage. As a result of the use of the tested variable factor, no significant changes in the mechanical properties were noted. However, a significant effect of selected doses of ozone gas, i.e. 10 ppm 30 minutes and 50 ppm 15 minutes on the 10th day of storage, on the increase in vitamin C concentration compared to the control was demonstrated. In the case of the total polyphenol content, there was also a significant effect of the ozone dose of 50 ppm applied for 15 and 30 minutes on the 1st day of storage on the increase in the value of this parameter compared to the control. The antioxidant potential in the ABTS test increased significantly on the 1st day of storage after applying an ozone dose of 50 ppm for 15 and 30 minutes. In turn, in the DPPH test, only for an ozone dose of 10 ppm for 15 and 30 minutes on the 10th day of testing, a significant increase in the tested parameter was recorded. The positive effects of ozone use were observed during the storage of zucchini fruits in terms of reducing the microbiological load. . The 50 ppm dose applied for 15 and 30 minutes had the most beneficial effect on reducing the number of aerobic mesophilic bacteria and the number of yeasts and molds. Ozone gas is an important factor inhibiting the production of ethylene by zucchini fruit during storage, thus extending the storage life of the tested raw material.