Abstract
The aim of this study was to evaluate the effect of ozone treatment on the mitochondrial energy metabolism in blueberry fruit during storage as well as to determine the relationship between the activity of mitochondria and the antioxidative properties of ozonated fruit. Blueberry fruit was stored for 28 days at 4 °C and ozonated daily with gaseous ozone at the concentration of 15 mg L−1 for 30 min, every 12 h of storage. Research showed that ozonated fruit was characterized by higher activity of enzymes involved in oxidative phosphorylation (by 58.7% for SDH, 118.2% for CCO, and 78.16% for H+-ATPase after 7 days, respectively) than non-ozonated sample, which contributed to reduction of the loss of energy charge and ATP in the fruit during storage. Moreover, the increased activity of mitochondria led to the growth of mitochondrial ROS accumulation which, in turn, activated defense mechanisms against oxidative stress in the fruit. These metabolic responses might collectively contribute to increase the antioxidative properties of ozonated fruit and consequently to maintain a good quality of the fruit over a long period of storage.
Highlights
It is well known that a properly designed diet, providing sufficiently large portions of berries, is of crucial importance in maintaining a good physical condition
In the course of the study, changes in the energy charge of the activity of enzymes involved in oxidative phosphorylation and the level of selected markers of oxidative stress in the mitochondria of ozonated and control fruit during storage were analyzed
The results presented here demonstrated the relationship between antioxidative properties and energy metabolism in blueberry fruit during storage in ozoneenriched atmosphere
Summary
It is well known that a properly designed diet, providing sufficiently large portions of berries, is of crucial importance in maintaining a good physical condition. Highbush blueberry (Vaccinum corymbosum L.) fruit in particular are characterized by a high content of substances with documented health-promoting properties, mainly polyphenol compounds (Wang et al, 2019; Zafra-Stone et al, 2007). As a substance with strong antimicrobial properties, reduces the level of microorganisms developing on the fruit during storage, oxidizes the released ethylene, and under appropriate process conditions inhibits adverse changes in the level of antioxidants (Ong et al, 2013; Piechowiak et al, 2019a; Sachadyn-Król & Agriopoulou, 2020). Ozonated fruit was characterized by a lower level of reactive oxygen species, which was caused by higher activity of antioxidant enzymes and total antioxidant activity (Piechowiak et al, 2020b)
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