High-CO2 controlled atmospheres reduce decay incidence in Thompson Seedless and Red Globe table grapes

Retamales, Julio; Defilippi, Bruno G.; Arias, Marcela; Castillo, Paula; Manrı́quez, Daniel

doi:10.1016/s0925-5214(03)00038-3

Cited by 62 publications

(32 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This threshold was corroborated by Retamales et al, [17], but browning of the stems and pedicels (rachis) of 'Thompson Seedless' and 'Red-Globe' grapes was noticed. CO 2 -induced rachis browning was previously described by Yahia et al [18] who reported that 10% carbon monoxide and 2% O 2 were effective in preventing both decay and browning for 4 months of cold storage.…”

Section: Controlled Atmospheresupporting

confidence: 52%

Control of spoilage in table grapes

Lichter

Gabler²,

Smilanick³

2006

Stewart Postharvest Review

View full text Add to dashboard Cite

Purpose of the review: Diverse means to control decay and spoilage of table grapes during storage have been described in numerous research papers that were published recently. The purpose of this review is to describe some of the major publications in this field and to point out on their advantages and shortcoming. Main findings: Studies pertaining to the control of postharvest decay of table grapes and prevention of quality losses were categorised according to the general approach used (dry, wet, physical). Of the "dry" treatments, active modified atmosphere packaging (MAP), which includes volatiles for continuous control of decay, seems to be an attractive approach. Of the methods that can be directly integrated into current commercial practices, biofumigation with the fungus Muscodor albus warrants further assessment. Wet treatments have some inherent disadvantages because they require additional handling of the grapes. However, postharvest treatments with disinfectants such as ethanol can effectively control decay during cold storage of medium duration. These wet treatments can be useful to remove visible deposits of soil and pesticides, to prolong the storage life of organic grapes, and to disinfect and retard the decay of "ready-to-eat" grape products. Advantages of ethanol are that its efficacy can be enhanced by heat, sorbates, or MAP, and that it dries faster than other wet treatments. Directions for future research: There are specific issues to be addressed for every technology to be considered. However, many of the studies published on the control of spoilage of table grapes report results using specific cultivars, storage of limited duration, or small scale experiments. Any technology further to be considered must be confirmed in large-scale, semi-commercial experiments to reveal potential pitfalls and limitations and to evaluate all aspects of fruit quality. In addition, a cost analysis of each technology is essential.

show abstract

Section: Controlled Atmospheresupporting

confidence: 52%

Control of spoilage in table grapes

Lichter

Gabler²,

Smilanick³

2006

Stewart Postharvest Review

View full text Add to dashboard Cite

show abstract

“…In previous works, we reported that pretreatment with 20% CO 2 and 20% O 2 for 3 days reduced fungal decay in table grapes stored at 0 1C while maintaining the fruit quality Sanchez-Ballesta et al, 2006). The 3-day high CO 2 pretreatment also reduced rachis browning, which is a limitation on prolonged CA storage (Crisosto et al, 2002;Retamales et al, 2003). However, little is known about the physiological and molecular events occurring in response to the application of high CO 2 levels in table grapes.…”

Section: Introductionmentioning

confidence: 96%

Anthocyanin, antioxidant activity and stress-induced gene expression in high CO2-treated table grapes stored at low temperature

Romero¹,

Sanchez-Ballesta²,

Maldonado³

et al. 2008

Journal of Plant Physiology

View full text Add to dashboard Cite

“…Among the nontoxic replacements of synthetic fungicides, hypobaric treatments (Romanazzi et al 2001), storage with high CO 2 (Retamales et al 2003), and biocontrol agents (Wilson and Wisniewski 1989;Schena et al 2002) have also Fig. 7.1 Images of clusters of untreated and treated table grape in ethanol, hot water, and chlorinated water, packaged in two different bio-based films (F1, thickness 18 μm and F2, thickness 25 μm), after 1 day of storage.…”

Section: Table Grapementioning

confidence: 99%

“…7.2, Q end values are all close to 3 (the acceptability limit), thus suggesting that all tested films successfully preserved grapes for at least 35 days. However, a slight higher score was observed for the two films with the highest gas barrier properties, thus allowing the authors to conclude that the headspace reached in carbon dioxide played a major role in preserving the packaged grape quality (Crisosto et al 2002;Retamales et al 2003). Sometimes, the protective effects of the packaging materials were further enhanced by the combination with antimicrobial or antioxidant compounds directly incorporated into the packaging system (Lurie et al 2006;Moyls et al 1996;Valero et al 2006;Valverde et al 2005;Zoffoli et al 1999).…”

Section: Table Grapementioning

confidence: 99%