Postharvest treatment of table grapes with ultraviolet-C and chitosan coating preserves quality and increases stilbene content

Freitas, P. M. de; López‐Gálvez, Francisco; Tudela, Juan A.; Gil, María I.; Allende, Ana

doi:10.1016/j.postharvbio.2015.03.011

Cited by 43 publications

(21 citation statements)

References 29 publications

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“…In both experiments, no significant differences in respiration rate or ethylene production were observed between treatments suggesting that UV-C dose had no influence on metabolic rate. A similar result was also observed on another vine fruit where UV-C treatments did not have any effect on respiration rate in red table grapes ( Freitas et al, 2015 ).…”

Section: Discussionsupporting

confidence: 83%

Effect of UV-C on the physiology and biochemical profile of fresh Piper nigrum berries

Collings

Alamar

Cools

et al. 2018

Postharvest Biology and Technology

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Section: Discussionsupporting

confidence: 83%

Effect of UV-C on the physiology and biochemical profile of fresh Piper nigrum berries

Collings

Alamar

Cools

et al. 2018

Postharvest Biology and Technology

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“…Each bunch was then cut with sanitized scissors to obtain samples of clusters each of about 200 g. After selection, clusters samples were dipped in a sodium hypochlorite solution (150 ppm active chlorine) for 5 min to control microbial spoilage. After dipping clusters were irradiated with ultraviolet-C (UV-C) following previous studies and commercial practices [11]. Grapes were placed in a single layer on the processing line and the selected UV-C dose (6.0 ± 0.1 kJ/m 2 ) was applied by establishing a specific exposure time (illumination steps of 2 min) at a fixed distance (60 cm) [12].…”

Section: Sample Preparation and Packagingmentioning

confidence: 99%

Effects of passive and active modified atmosphere packaging conditions on quality parameters of minimally processed table grapes during cold storage

Liguori

D’Aquino

Sortino

et al. 2015

JBR

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BACKGROUND: Table grape is a non-climacteric berry, sensitive to water loss and gray mold during postharvest storage. OBJECTIVE: To assess the effect of passive and active modified atmosphere packaging on quality parameters of minimally processed table grapes.\ud METHODS: ‘Red Globe’ minimally processed table grapes were dipped in a sodium hypochlorite solution and irradiated with ultraviolet-C, before being packaged in a rigid polypropylene boxes, sealed with a micro perforated polypropylene film (PP) or a continuous polyethylene film, with: a) 5% O2 + 15% CO2 + 80% N (PET1); b) 20% CO2 + air (PET2). Samples were stored at 5°C for 21 days plus and additional 6-day period at 20°C to simulate shelf-life.\ud RESULTS: No chemical and sensory changes during storage occurred in fruit sealed in PP packages. The high in-package CO2 partial pressure which increased in PET1 and PET2 combined with the reduced concentration of O2, increased decay incidence, stimulated anaerobic respiration, hastened soluble sugars degradation, produced higher weight loss and altered sensory quality. CONCLUSIONS: Quality of minimally processed ‘Red Globe’ was better maintained in PP packaging where air-composition was not changed than in PET1 and PET2 where toxic levels of CO2 and reduced tension of O2 hastened quality loss and increased decay incidence

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“…Strawberry treated with edible coating (1.0% w/v carboxymethyl cellulose) followed by 2.0 kGY gamma irradiation and subsequently stored in chilled temperature was found to maintain high quality, delayed decay, and the appearance of mold growth, and it exhibited a longer shelf life up to 18 days [20]. In red table grapes, UV-C irradiation (6 kJ/m 2 ) followed by 0.5% chitosan and incubation at 20 ∘ C for 24 hours before refrigerated storage was found to have increased resveratrol content, maintained high sensory quality, and reduced fungal decay [21]. Moreover, the sequence of applying preservative treatments has not been fully studied.…”

Section: Introductionmentioning

confidence: 96%

The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

Lin

Lasekan

Saari

et al. 2017

Journal of Food Quality

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This study compared the effect of application of edible coating on or before ultraviolet treatment on postharvest longan fruits. The treated longan fruits were examined for weight loss, respiration rate, surface color changes, enzymatic activities (PPO, POD, and PAL), and total phenolic contents throughout the 7 storage days at ambient temperature. In addition, coat homogeneity was examined and cell structure of longan flesh at the end of storage was observed. The results showed that when UV was applied before coating (i.e., chitosan or carrageenan), it had relatively lower PPO and PAL activities and retained higher TPC in longan pericarp. However, the changes in enzymatic activities did not affect the surface lightness and browning index as they were more influenced by the type of coating, in which combination treatments with carrageenan showed higher surface lightness and lower browning index compared to treatment combinations containing chitosan. However, when UV treatment preceded coating, the combinations of UV plus chitosan coating produced lower PPO and PAL activities and retained better cell structure with less damage than the combinations of UV plus carrageenan coating. UV plus carrageenan coating showed relatively higher weight loss and respiration rate, with cell structure exhibiting bigger intercellular spaces at the end of storage. Therefore, application of UV treatment followed by chitosan coating was found to be the best treatment combination for controlling enzymatic activities and reducing senescence rate of longan fruits.

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Postharvest treatment of table grapes with ultraviolet-C and chitosan coating preserves quality and increases stilbene content

Cited by 43 publications

References 29 publications

Effect of UV-C on the physiology and biochemical profile of fresh Piper nigrum berries

Effect of UV-C on the physiology and biochemical profile of fresh Piper nigrum berries

Effects of passive and active modified atmosphere packaging conditions on quality parameters of minimally processed table grapes during cold storage

The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

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