Variability of Properties Modulating the Biosynthesis of Biologically Active Compounds in Young Barley Treated with Ozonated Water.

This paper presents the effects of irrigating barley plants with different type of water solutions saturated with gaseous ozone generated from atmospheric air. The study investigated the effects of the applied types of water on the modulation of the biosynthesis of selected bioactive compounds (content of total polyphenols, small molecule antioxidants, vitamin C) in the produced plant material. A number of transformations of reactive oxygen species (ROS) and nitrogen compounds have also been postulated; these are observed during the saturation of water with gaseous O3 and 30 min after the end of the process. It was shown that after the process of water saturation with gaseous O3, the gas later is converted to compounds with high oxidative potential and good stability; these, in turn, lead to the oxidation of oxidates generated from atmospheric nitrogen into nitrates, which exhibit fertilising properties. Thirty minutes after the process of H2O saturation with gaseous O3 was completed, the tests showed the highest concentrations of nitrates and the relatively high oxidative potential of the solution originating from H2O2 with a low concentration of the dissolved O3. This solution exhibited the highest activity modulating the biosynthesis of polyphenols, small molecule antioxidants and vitamin C in young barley plants. The resulting differences were significant, and they were reflected by 15% higher total polyphenol content, 35% higher antioxidative potential and 57% greater content of vitamin C compared to the control specimens (plants treated with fresh H2O).

Ozone Treatment Improves the Texture of Strawberry Fruit during Storage.

The major aim of this study was to check whether a cyclic ozonation process will affect the preservation of the texture of strawberries stored at room temperature. Strawberry fruit was stored for 3 days at room temperature and ozonated with gaseous ozone at a concentration of 10 and 100 ppm for 30 min, every 12 h of storage. Research showed that the ozonation process inhibited the texture deterioration of the fruit during storage. The positive effect of ozone was directly related to the inhibition of the activity of enzymes involved in the degradation of the fruit cell walls, as well as indirectly from the improved energy metabolism of the fruit. The higher level of energy charge corresponded to the higher resistance of ozonated fruit to abiotic stress, leading to the maintenance of the integrity of cell membranes and, consequently, to maintaining good hardness of the fruit throughout the storage period.