The dairy field has considerable economic relevance in the agri-food system, but also has the need to develop new ‘green’ supply chain actions to ensure that sustainable products are in line with consumer requirements. In recent years, the dairy farming industry has generally improved in terms of equipment and product performance, but innovation must be linked to traditional product specifications. During cheese ripening, the storage areas and the direct contact of the cheese with the wood must be carefully managed because the proliferation of contaminating microorganisms, parasites, and insects increases significantly and product quality quickly declines, notably from a sensory level. The use of ozone (as gas or as ozonated water) can be effective for sanitizing air, water, and surfaces in contact with food, and its use can also be extended to the treatment of waste and process water. Ozone is easily generated and is eco-sustainable as it tends to disappear in a short time, leaving no residues of ozone. However, its oxidation potential can lead to the peroxidation of cheese polyunsaturated fatty acids. In this review we intend to investigate the use of ozone in the dairy sector, selecting the studies that have been most relevant over the last years.

The efficacy of low gaseous ozone concentrations (300 ppb and 400 ppb) in controlling spoilage microflora and preserving the quality of the aged Toma Piemontese PDO cheese was explored. The research integrates consumer tests, Gas Chromatography-Mass Spectrometry (GC-MS) with Solid phase Microextraction (SPME) fiber and Electronic Nose (e-nose) analysis to conduct a detailed assessment of the cheese's aromatic composition. Results indicate that low ozone concentrations significantly affected spoilage microflora, preserving the overall quality. Through GC-FID (Flame Ionization Detection) analysis, 22 of all identified compounds by GC-MS were quantified, including ethyl acetate (sweety), diacetyl and acetoin (buttery). Compared with the untreated sample, ozone treatments maintained the distinctive characteristics of Toma Piemontese PDO cheese, reducing the formation of off-flavors-related compounds (i.e., ethanol). Moreover, ozone-treated samples correlated with positive aroma scores given by consumers. However, sensory perception involves complex interactions among aroma compounds, highlighting the importance of advanced approaches. The utilization of a 12-sensor Quartz Microbalance (QMB) e-nose played a crucial role in identifying subtle differences in aroma, contributing to a more nuanced understanding of ozone treatments on the cheese's sensory profile. In conclusion, this research demonstrates the potential of ozone technology as a viable and effective method for improving the quality of aged Toma Piemontese PDO cheese.

This study investigated the effects of regulated deficit irrigation on quality and postharvest characteristics of ‘Soreli’ kiwifruit (Actinidia chinensis Planch.). Plants were irrigated at 100% (control), 80%, and 60% of the standard water supply. Fruit quality was monitored by assessing weight loss (WL), firmness, soluble solids content (SSC), and color stability. Bioactive compounds, such as polyphenols (POL), flavonoids (FLAV), ascorbic acid (AA), β-carotene (Car), and chlorophyll (Chl) content and antioxidant enzyme activities, including ascorbate peroxidase (APX), superoxide dismutase (SOD), and catalase (CAT), and the 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay were also evaluated. Results indicated that reduced irrigation at 60% of water supply enhanced antioxidant enzyme levels, without negatively affecting fruit quality parameters: greater resistance to firmness loss, higher soluble solids accumulation, and better color stability. In the early stages of cold storage, fruits under the 60% irrigation treatment showed higher POL, FLAV, and ABTS values, with polyphenols exceeding 200 mg GAE 100 g⁻¹ FW and FLAV content ranging from 4.69 to 5.53 mg CE 100 g⁻¹ FW. The 80% irrigation treatment showed a moderate biochemical response without altering quality. Controlled water deficit can enhance antioxidant activity and bioactive compounds, improving fruit quality and the environmental and commercial value of ‘Soreli’ kiwifruit.

This work evaluated red kiwifruit plants’ spray treatment with cis-3-hexenyl butyrate (HB) as an inductor of some metabolic mechanisms related to fruit ripening, including an increase in anthocyanin content and the red hue color parameter. Considering their key role as ripening parameters for postharvest fruit quality and sorting assessment, the soluble solid content (SSC) and the flesh firmness penetrometer (FFP) were also measured. Treated plants received an application of 50 mM HB, administered exactly 2 and 4 weeks before the commercial harvest. At harvest time and during postharvest fruit ripening, near-infrared (NIR) spectral acquisitions were performed in order to check the feasibility of a rapid and non-destructive prediction of fruit anthocyanin content and SSC, coupled to destructive measurements and chemometric modelling. Regarding technological and chemical results, HB treatment indicates an optimum overall qualitative storage at 30 days. The fruit from treated plants is characterized by good quality parameters, including higher SSC, enhanced red hue (a* value) and increased anthocyanin content, despite similar weight loss to the untreated fruit. The obtained chemometric results underscore the promise and feasibility of NIRs in terms of detecting and estimating anthocyanin content and SSC in red kiwifruit, in order to pursue an evident perspective of improvement.