The effect of aqueous ozone at different doses on fungal incidence, microstructure, mechanical properties, and weight loss of blueberry fruit (Vaccinium corymbosum, cv. O’Neal) throughout 20 days of storage at 4 ± 1 °C was studied. Fruits were exposed to 10 and 18 mg O₃ L^-1 in a bubble column for different periods of time ranging from 10 to 30 min. Native mycobiota and Botrytis cinerea incidences were reduced by ozone exposure. After 15 days of storage, exposure to 18 mg O₃ L^-1 for 10 and 20 min reduced the percentage of infected fruit in ~ 34 and 40 %, respectively, when compared with untreated blueberries. Slight but no significant differences among ozone treatments were observed for native mycobiota and B. cinerea incidence. Stiffness, rupture force, and mechanical work required to break the fruit epidermis were not significantly affected by ozone treatments. The effect of ozone treatment on weight loss of blueberries was dose-dependent and was partially correlated with microstructural changes induced by ozone: disruptions in outer tangential and epidermal cell walls and alteration of the cuticle. Exposure times beyond 15 min significantly increased weight loss and did not achieve greater fungal inhibition with respect to 10- and 15-min ozonized fruit. Thus, the ozone dose to be selected would be limited by the negative effect on weight loss. Exposure to 18 mg O₃ L^-1 for 10 min would be the most suitable treatment to reduce fungal decay without causing an excessive loss of weight along cold storage.

研究了不同剂量的臭氧水溶液对蓝莓果实（越橘）（Vaccinium corymbosum，cv。O'Neal）的真菌发生率，微观结构，力学性能和重量减轻的影响，在整个4±1°C下储存20天。水果在鼓泡柱中暴露于10和18 mg O ₃ L ^-1的时间段为10到30分钟。臭氧暴露可降低原生真菌和灰霉病的发生率。储存15天后，暴露于18 mg O ₃ L ^-1与未处理的蓝莓相比，在10分钟和20分钟时，受感染水果的百分比分别降低了约34％和40％。在臭氧处理之间，对于天然真菌菌群和灰葡萄孢菌，观察到的差异不大，但差异不大。发生率。臭氧处理不会显着影响破坏水果表皮所需的刚度，断裂力和机械功。臭氧处理对蓝莓减肥的影响是剂量依赖性的，并且与臭氧引起的微观结构变化部分相关：外部切向和表皮细胞壁的破坏以及表皮的改变。相对于10和15分钟的臭氧化水果，超过15分钟的暴露时间会显着增加体重减轻，并且没有获得更大的真菌抑制作用。因此，要选择的臭氧剂量将受到对体重减轻的负面影响。暴露于18 mg O ₃ L ^-1 10分钟是最合适的处理方法，可减少真菌的腐烂，而不会在冷藏过程中造成过多的体重减轻。