Effect of Gaseous Ozone and Storage Time on Polyphenolic Profile and Sugar Content in Fruits of Selected Vaccinium corymbosum L. Genotypes

Abstract

One of the best sources of antioxidant and health-promoting bioactive substances is the fruit of V. corymbosum. A potent oxidizing agent, ozone (O3), can effectively eliminate bacteria. The application of ozone gas to V. corymbosum fruit during storage had a favorable impact on the fruit’s phenolic component and sugar content in the current investigation. After 7 days of storage, phenolic content in all highbush blueberry cultivars and clones tested increased on average by 28.60%, including anthocyanins by 34%. After 14 days of storage, an average increase of 16.50% in phenolic compounds was observed, including a 20.53% increase in anthocyanins. Among all the tested varieties, clone BOR-21 treated with a dose of 0.01 mL·L−1 ozone for 30 min after 14 days had the highest TPC—143.73 mg·100 g−1 f.w. The sugar content of berries treated with a dose of 0.01 mL·L−1 ozone for 30 min, on day 7 and day 14 of storage increased by 9.2% and 6.3%, respectively. On day 7, the highest amount of total sugar (22.74 g·100 g−1) was observed in Duke cultivar after being exposed to 0.01 mL·L−1 ozone for 15 min. The ozonation treatments enhanced the fruit’s saturation with nutrients, which raises the fruit’s value as food.