Enriched ozone atmosphere enhances bioactive phenolics in seedless table grapes after prolonged shelf life

Abstract

'Autumn Seedless' table grapes (Vitis vinifera L.) were stored for up to 60 days at 0• C under ten different gas treatments. An additional simulated retail display period of 7 days in air at 15• C was also applied in all cases. These postharvest treatments were tested as an alternative to the usual industrial SO 2 application and included modified atmosphere packaging (MAP), with and without natural fungicides (hexanal and hexenal), controlled atmosphere (CA) and intermittent and continuous applications of ozone (O 3 ). The sensory quality was preserved with MAP of 13-16 kPa O 2 + 8-11 kPa CO 2 , CA of 5 kPa O 2 + 15 kPa CO 2 and both O 3 treatments. Although O 3 did not completely inhibit fungal development, its application increased the total flavan-3-ol content at any sampling time. Continuous 0.1 µL L −1 O 3 application also preserved the total amount of hydroxycinnamates, while all treatments assayed maintained the flavonol content sampled at harvest. Total phenolics increased after the retail period in O 3 -treated berries. MAP preserved the total polyphenol content, while a slight decrease was observed under the CA conditions used. Therefore the improved techniques tested for retaining the quality of 'Autumn Seedless' table grapes during long-term storage seem to maintain or even enhance the antioxidant compound content.

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

“…The HCA data are in agreement with those reported in the literature. [38] Results detailing the variation of anthocyanin patterns are reported in Table 3. The composition of anthocyanins is primarily decided by genetic factors, and the relative content of any one anthocyanin is stable in grape skin for a given cultivar.…”

Determination of the effect of plant essential oils obtained by supercritical fluid extraction on the growth and viability of Listeria monocytogenes in broth and food systems using flow cytometry

“…This increased scrutiny is due to changes in farm technology, processing and shipping practices and changing consumption patterns associated with these products (Hedberg, MacDonald, & Osterholm, 1994;NACMCF, 1999;Tauxe et al, 1997). Applications of conventional techniques, such as mild heat or chemical wash treatment, to adapt to the needs of this range of products have been widely investigated (Beuchat, 1998;Hotchkiss & Banco, 1992), as well as novel techniques, including PEF, enriched ozone atmosphere (Artes-Hernandez, Aguayo, Artes, & Tomas- Barberan, 2007) or ultrasonic waves (Pagá n, Mañ as, Alvarez, & Condó n, 1999). The alternatives include the use of natural antimicrobials from herbs and spices.…”

Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape

“…Although the beneficial effects of active MAP technique for keeping quality of fruit and vegetables are well known, the studies related to the packaging of grapes under active MAP conditions are lacking (Artés-Hernández et al, 2007). Low levels of O 2 and high levels of CO 2 can reduce the produce respiration rate, with the benefit of delaying senescence, reducing metabolic activity, delaying browning, maintaining colour, lowering microbial proliferation, and reducing chilling injury symptoms, thus extending the shelf life (Beaudry, 1999;Jacxsens et al, 2001Jacxsens et al, , 2002Brecht et al, 2003;Saltveit, 2003;Valero et al, 2008).…”