Foods, Vol. 14, Pages 3412: Influence of Gaseous Ozone Treatments on Mechanical and Chemical Properties of Japanese Quince Fruits During Storage

Foods doi: 10.3390/foods14193412

Authors:
Oskar Basara
Miłosz Zardzewiały
Piotr Kuźniar
Stanisław Pluta
Justyna Belcar
Józef Gorzelany

Chaenomeles japonica (Chaenomeles japonica Thunb. Lindl. ex Spach.) is gaining increasing attention due to its high nutritional value and potential for industrial use. The development of new breeding clones (potential new cultivars) with improved morphological and chemical properties is essential for enhancing its commercial cultivation. In this study, the impact of ozone in its gaseous form and cold storage on the morphological and chemical properties of newly selected Polish clones of Chaenomeles japonica was determined. Breeding clone ‘3b/1’ produced the largest fruits, with a significantly higher average weight of 99.8 g compared to other clones. Fruits of clones ‘3b/1’ and ‘7d/8’ had the greatest tolerance to mechanical damage, requiring the highest force and energy for puncture and showing the most extensive deformation. The highest ascorbic acid content was recorded in clone ‘4c/1’ (117.3 mg·100 g−1), while clone ‘3b/1’ had the highest total phenolic content, reaching 373.92 mg GAE·100 g−1. A 15 min ozone treatment led to an average increase of 5.3% in both ascorbic acid and total phenolic content. In contrast, cold storage for 60 days caused a reduction of approximately 29.66% of ascorbic acid. Clone ‘3b/1’ appears to be the potential new Polish cultivar and an introduction for cultivation due to its large fruit size, their high mechanical tolerance and relatively favorable chemical composition.

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