Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

Abstract

Consumers highly appreciate table grapes for their pleasant sensory attributes and as good sources of nutritional and functional compounds. This explains the rising market and global interest in this product. Along with other fruits and vegetables, table grapes are considerably perishable post-harvest due to the growth of undesired microorganisms. Among the microbial spoilers, Botrytis cinerea represents a model organism because of its degrading potential and the huge economic losses caused by its infection. The present review provides an overview of the recent primary physical, chemical, and biological control treatments adopted against the development of B. cinerea in table grapes to extend shelf life. These treatments preserve product quality and safety. This article also focuses on the compliance of different approaches with organic and sustainable production processes. Tailored approaches include those that rely on controlled atmosphere and the application of edible coating and packaging, as well as microbial-based activities. These strategies, applied alone or in combination, are among the most promising solutions in order to prolong table grape quality during cold storage. In general, the innovative design of applications dealing with hurdle technologies holds great promise for future improvements.

Native Vineyard Non-Saccharomyces Yeasts Used for Biological Control of Botrytis cinerea in Stored Table Grape

“…In particular, the simple nutritional requirements, the ability to colonize dry surfaces for long periods of time and to grow rapidly on inexpensive substrates in bioreactors [ 14 ] and inability to produce allergenic spores or mycotoxins [ 15 , 16 ] are few of the features making yeasts as good Biological Control Agents (BCAs). As recently reviewed [ 17 , 18 ], non- Saccharomyces yeasts have been explored as biological control agents against different spoilage fungi, including B. cinerea . Different products based on yeasts reached advanced stages of development and commercialization such as Aspire TM (based on Candida oleophila Kaisha & Iizuka), Yieldplus TM (based on Cryptococcus albidus Skinner) and Shemer TM , (based on Metschnikowia pulcherrima Pitt & Mill).…”

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

“…This has led producers and researchers to orientate toward more sustainable and eco-friendly approaches. In this light, the selection of microbial strains with potential as bioprotective cultures and/or biological control agents is an emerging trait that is still poorly explored among lactic acid bacteria isolated from grapevine and wine environments [103]. In fact, LAB were already described as promising bioprotective cultures in other food supplies [104,105].…”

Effects of Modified Atmosphere Packaging and Chitosan Treatment on Quality and Sensorial Parameters of Minimally Processed cv. ‘Italia’ Table Grapes

“…Gray mold (Botrytis cinerea) is the most aggressive postharvest disease because of its ability to develop at low temperatures. Fungal spores are generally present on fruits surface, and, during post-harvest handling, the berries can supply a suitable environment for spore germination (primarily the damaged ones); moreover, the infection can occur during storage, marketing, and even after customer purchase [7]. To reduce the damage, it is standard practice to fumigate with sulfur dioxide (SO2) immediately after packaging but at the same time the necessary concentration could induce berry and rachis decay and sulfite residue is an important consumer problem, as well as a warning to the consumer about the chemical issue [3,4].…”