Factors Influencing Sulfite Residues in Table Grapes After Sulfur Dioxide Fumigation

Smilanick, Joseph L.; Harvey, J. M.; Hartsell, Preston L.; Hensen, Daniela; Harris, C. M.; Fouse, D. C.; Assemi, M.

doi:10.5344/ajev.1990.41.2.131

Cited by 24 publications

(3 citation statements)

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“…According to Smilanick et al and Chervin et al [ 34 , 35 ], Botrytis cinerea infection often remains latent, and grapes must be continuously exposed to the gas to control the disease via periodically eliminating the growing mycelium. However, for the grapes packed with SO 2 -releasing sachets, the incidence of rot after removal from the packaging and kept for 3 days at room temperature was very low or non-existent, i.e., the use of sachets prevented the germination of active spores due to the antifungal action of SO 2 .…”

Section: Resultsmentioning

confidence: 99%

Biodegradable Polymer Packaging System for ‘Benitaka’ Table Grapes during Cold Storage

Silva,

de Aguiar,

Simões

et al. 2024

Polymers

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A biodegradable polymer packaging system for ‘Benitaka’ table grapes (Vitis vinifera L.) was developed to inhibit the development of gray mold during refrigerated storage. The system consisted of packages and sachets containing Na2S2O5 to release sulfur dioxide (SO2), both produced with biodegradable films of starch, glycerol, and poly (adipate co-butylene terephthalate) (PBAT) produced via blown extrusion. The films were characterized in terms of thickness, density, mass loss in water, water vapor permeability, sorption isotherms, and mechanical properties. The table grapes were packed with biodegradable plastic bags containing SO2-releasing sachets inside. The experimental design was completely randomized, with four repetitions and five treatments: (a) control, without sachet containing Na2S2O5 and SiO2; (b) 2 g of Na2S2O5 + 2 g of SiO2; (c) 4 g of Na2S2O5 + 1 g of SiO2; (d) 4 g of Na2S2O5 + 2 g of SiO2; and (e) 4 g of Na2S2O5 + 4 g of SiO2. The bunches were stored in a refrigerated chamber at 1 ± 1 °C and relative humidity above 90%. The treatments were evaluated 30 and 45 days after the beginning of refrigerated storage and 3 days at room temperature. The grapes were evaluated based on the incidence of gray mold, mass loss, stem browning, shattered berries, and berry bleaching. The data were subjected to the analysis of variance, and the means were compared using Tukey’s test at 5%. The biodegradable films had good processability during the production via blown extrusion, with good physical properties to be used in the packaging of grapes and the production of SO2-releasing sachets. The biodegradable polymer packaging system (biodegradable plastic bags + SO2-releasing sachets) inhibited the development of gray mold on ‘Benitaka’ table grapes for 45 days at 1 °C, preserving their quality, with low mass loss, few shattered berries, and rachis freshness.

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Section: Resultsmentioning

confidence: 99%

Biodegradable Polymer Packaging System for ‘Benitaka’ Table Grapes during Cold Storage

Silva,

de Aguiar,

Simões

et al. 2024

Polymers

View full text Add to dashboard Cite

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“…The AI concentration must ensure a regular supply of SO 2 until the end of the storage period as it does not penetrate the epicarp. Grapes must be continuously exposed to the gas so that the disease is controlled by periodically killing the mycelial growth of the fungus [26,27].…”

Section: Discussionmentioning

confidence: 99%

Active Packaging Systems to Extend the Shelf Life of ‘Italia’ Table Grapes

Higuchi,

Aguiar,

Leles

et al. 2024

Horticulturae

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Sulfur dioxide (SO2)-generating pads associated with perforated plastic liners are often used to control gray mold in table grapes during cold storage; however, SO2 may cause bleaching, shattered berries, and an unwanted taste. To overcome this difficulty, a field ultrafast SO2-generating pad was designed to be used for a few hours before packaging grape bunches as an alternative for eradicating spores of fungi from berry skin. This study aimed to assess the postharvest conservation and shelf life of ‘Italia’ table grapes packaged in plastic clamshells and perforated plastic liners using the field ultra-fast SO2-generating pads before packaging, associated with or without slow- or dual-phase SO2-generating pads during cold storage. The packaged grapes were cold stored (1.0 ± 1.0 °C; 95% relative humidity), and after 45 d, grapes were placed at room temperature (22.0 ± 1.0 °C) without plastic liners and SO2-generating pads for 3 d. Before and after the grapes had been subjected to the field ultra-fast SO2-generating pads, the quantification of filamentous fungi on the surface of the berries was assessed. The use of field ultra-fast SO2-generating pads before packaging, associated with slow- or dual-phase SO2-generating pads during cold storage, resulted in a lower incidence of gray mold after 45 d of storage, with low weight loss and shattered berries, good preservation of stem freshness, and no impairment in the color and firmness of the berries. Additionally, a significant decrease in disease incidence was observed when using only the dual-phase SO2-generating pads in cold storage, with good maintenance of bunch quality.

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“…However, the efficiency of SO 2 -generating pads in the packaging of table grapes can be influenced by several factors, such as the cultivar, the temperature, the relative humidity of the air, the concentration of SO 2 , the time of contact of the gas with the fruit, in addition to the use of packaging, since the distribution and retention of SO 2 depend on the type of material chosen and the amount of fruit stored [18,41,68]. Therefore, even with the use of SO 2 in a cold chamber, depending on the conditions in which the grapes were grown, symptoms of gray mold may still appear, especially when the grapes are stored for long periods (more than a month).…”

Section: So 2 -Generating Pads and So 2 Fumigationmentioning

confidence: 99%

SO2-Generating Pads and Packaging Materials for Postharvest Conservation of Table Grapes: A Review

et al. 2023

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Table grapes are one of the leading fruit species cultivated in several countries due to their distinguishing sensory and nutritional properties. However, grapes are a non-climacteric fruit with relatively low physiological activity after harvest, and they are highly perishable due to gray mold caused by Botrytis cinerea as well to mass loss, berry softening, color degradation, and dehydration and darkening of the stem. To avoid all these difficulties, several packaging materials are used during cold storage to keep table grapes fresh and healthy for consumers. Proper packaging and cold storage combined can extend the shelf life of high-quality bunches by protecting them from mechanical injuries and decays during transportation and storage. In recent years, several packaging materials have been developed to be used for domestic and export markets, especially those when the conservation of table grapes has to be extended for several weeks or even months. This review addresses the main recent packaging materials for postharvest conservation of table grapes during cold storage, including SO2-generating pads, perforated plastic, and bio-based liners.

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Factors Influencing Sulfite Residues in Table Grapes After Sulfur Dioxide Fumigation

Cited by 24 publications

References 0 publications

Biodegradable Polymer Packaging System for ‘Benitaka’ Table Grapes during Cold Storage

Biodegradable Polymer Packaging System for ‘Benitaka’ Table Grapes during Cold Storage

Active Packaging Systems to Extend the Shelf Life of ‘Italia’ Table Grapes

SO2-Generating Pads and Packaging Materials for Postharvest Conservation of Table Grapes: A Review

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