Overall quality, phenolic compounds, and volatile profile of ‘BRS Isis’ seedless table grapes after long-term storage: Effect of ethanol and high CO2

Soldateli, Francis Júnior; Both, Vanderlei; Thewes, Fábio Rodrigo; Wendt, Lucas Mallmann; Ludwig, Vagner; Rossato, Fabiane Portella; Thewes, Flávio Roberto; Batista, Carine Borges; Brackmann, Auri; Wagner, Roger

doi:10.1016/j.scienta.2023.111862

Cited by 4 publications

(1 citation statement)

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“…Controlled atmosphere storage (CA) involves the deliberate modulation of carbon dioxide (CO 2 ), oxygen (O 2 ), and nitrogen levels in enclosures ranging from chambers and tarpaulins to packaging and bags. CA is shown effective in reducing the respiration rate and other metabolic reactions, decreasing decay, extending the storability, preserving quality parameters, and maintaining flavor in many grape varieties when CO 2 was maintained over the range 10–15 kPa. − However, the effect of specific CA conditions on the retention and perception of the Muscat flavor in grapes during cold storage has not yet been explored. Therefore, an initial endeavor toward understanding the nuances of CA as related to commercially coveted Muscat varieties was conducted.…”

Section: Introductionmentioning

confidence: 99%

Effect of Controlled Atmosphere Storage on Key Volatiles and Sensory Perception of Muscat Grapes

Kulapichitr,

Asensio,

Arpaia

et al. 2024

ACS Food Sci. Technol.

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Muscat flavor can be rapidly lost in cold storage and reduces consumer acceptance for grapes known for this unique flavor. Muscat flavor, quality, and volatile profiles were comparatively evaluated following grape storage for 21, 42, or 63 days at 1 °C in air versus a controlled atmosphere (CA) of either 1 kPa of O2, 10 kPa of CO2, or in combination to examine the potential means to mitigate the flavor loss. CA of 1 kPa of O2 and 10 kPa of CO2 maintained Muscat flavor in long-term storage, while in air, 24.1% was lost. Partial least-squares regression analysis and odor activity values (OAV) indicated that changes of linalool (OAV 232) and geraniol (OAV 48.3) volatiles were the most responsible for the perception of Muscat aroma. Results indicated that CA with low oxygen could be useful for preventing the loss of Muscat flavor from grapes in cold storage.

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