The aim of this research was to evaluate the influence of strawberry variety on the effectiveness of ozone application on the harvested fruit during 12 days of storage. Batches (400 g) of strawberries of the San Andreas (SA) and Camino Real (CR) varieties were stored at 10 ± 0.2 °C and exposed to gaseous ozone (0, 0.3, and 1.0 ppm) for 24 h. After the ozone exposure, the strawberries continued to be stored under refrigeration until the end of the experiment. Samples were taken daily and measurements were carried out on their physicochemical properties (weight loss, hardness, color, pH, and total soluble solids), microbiological profile (mesophilic aerobes, molds, and yeasts), bioactive compounds (total phenolic compounds and total anthocyanins), and antioxidant capacity. The obtained experimental kinetics were modeled using a first-order kinetic model. Independent of the strawberry variety, the 0.3 ppm ozone treatment generally showed the best results for most of the quality parameters evaluated. On the other hand, strawberries exposed to 1.0 ppm suffered some negative effects on fruit preservation, mainly regarding their physicochemical properties. Importantly, the CR variety presented less negative effects of gaseous ozone application compared to SA, especially in terms of weight loss, color, hardness, and anthocyanins.

Viticulture has migrated to organic management to reduce environmental impact. Grapes harvested in organic vineyards (ORGs) could have a better polyphenol profile than conventional vineyards (CONs). The objective was to evaluate the relationship between agricultural management, elemental soil profile, and grape bioactive compounds (var. Syrah and Tempranillo). Soil components were determined from CON and ORG vineyards; they were correlated with bioactive compounds in grape skin and seed through principal component analysis (PCA). The ORG vineyard presented higher moisture (4.50–5.72%), clay (31.70–40.55%), organic matter (OM) (9.44–11.01%), P (108.72–122.16 mg/kg), N (0.27 mg/kg), and oxides (Fe₂O₃, SiO₂, MnO, TiO₂) in soil and phenolic compounds (myricetin, quercetin, resveratrol, ellagic acid, others) and antioxidant capacity in grape skin and seed. Regarding PCA (>74.20% of variance), the first component showed positive correlations (>0.60) between pH, moisture, clay, and soil oxides (MgO, K₂O, Al₂O₃), which favored biosynthesis in grape skin and seed phenols (catechin, gallic acid, vanillic acid, and rutin). The second component showed positive correlations between OM, silt, soil oxides, antioxidant capacity, and phenols in grape skin and seed. Finally, the edaphic conditions of the ORG vineyard allowed for one to obtain optimal grapes for winemaking due to their higher phenol content.