ABSTRACT In the studies conducted, the impact of the innovative ozonation procedure on the microbial state and antioxidant potential of highbush blueberry (Vaccinum corymbosum L.) stored under cold storage conditions was assessed. Microbiological analysis was carried out to determine the total number of mesophilic aerobic bacteria and the total number of fungi during the storage experiment. In addition, changes in the flavonoid, anthocyanins, and vitamin C content and the total antioxidant capacity were monitored during the storage. The degree of fruit infection with gray mold and anthracnose was determined. It was found that daily ozonation of fruits with a dose of 15 ppm for 30 min, every 12 h, for 28 days effectively reduced the development of aerobic mesophilic bacteria and fungi. On the last day of storage, symptoms of the infection by gray mold were observed in 27.5% of the control fruit, while the absence of symptoms was observed in case of the ozonated fruit. On the other hand, ozone was ineffective in case of inhibiting the infection by anthracnose. Nevertheless, the ozonation process allowed maintaining a high antioxidant potential of the fruit and substantially reduced losses of flavonoids, anthocyanins, and vitamin C. The utilized procedure has proved to be effective, providing the possibility of extensive use of ozone as a factor allowing sustaining a high commercial and consumption value of the fruit over extended time.

中文翻译：

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臭氧化过程对高丛蓝莓（Vaccinum corymbosum L.）果实冷藏期间微生物污染和抗氧化能力的影响

摘要 在进行的研究中，评估了创新臭氧化程序对冷藏条件下储存的高丛蓝莓（Vaccinum corymbosum L.）的微生物状态和抗氧化潜力的影响。进行微生物分析，确定贮藏实验过程中嗜温需氧菌总数和真菌总数。此外，在储存期间监测黄酮类化合物、花青素和维生素 C 含量和总抗氧化能力的变化。测定果实感染灰霉病和炭疽病的程度。结果发现，每天以 15 ppm 的剂量对水果进行臭氧处理 30 分钟，每 12 小时，持续 28 天，有效地减少了好氧嗜温细菌和真菌的发展。在存放的最后一天，在 27.5% 的对照水果中观察到灰霉病感染的症状，而在臭氧化水果中没有观察到症状。另一方面，在抑制炭疽病感染的情况下，臭氧是无效的。然而，臭氧化过程可以保持水果的高抗氧化潜力，并大大减少类黄酮、花青素和维生素 C 的损失。所使用的程序已被证明是有效的，提供了广泛使用臭氧作为一个因素的可能性，允许维持水果在较长时间内具有较高的商业和消费价值。