Pre and postharvest practices for quality improvement of table grapes (Vitis vinifera L.)

Champa, WA Harindra

doi:10.4038/jnsfsr.v43i1.7921

Cited by 18 publications

(18 citation statements)

References 17 publications

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“…did not lead to a complete absence of gray mold in the grapes, which can also be influenced by the natural occurrence of the fungus and the types of packaging employed [29][30][31]. The different plastic liners evaluated had no influence on this feature in the periods evaluated, however, it was found that the bunches submitted to a combination of factors displayed a lower mean incidence of gray mold compared to those in the additional treatment, which confirmed the need for SO 2 -generating pads in the control of gray mold of 'Benitaka' table grapes during cold storage [4].…”

Section: Natural Occurring Infection Of Gray Moldmentioning

confidence: 86%

“…The grape productive chain is very demanding in terms of preserving fruit quality. Additionally, maintaining the characteristics of harvested grapes and enabling an increase in shelf-life is important as the fruit is subjected to long storage periods before reaching its final destination, and there are risks of various postharvest losses [4]. Grapes are exposed to different conditions between harvesting and consumption.…”

Section: Introductionmentioning

confidence: 99%

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Control of Gray Mold on Clamshell-Packaged ‘Benitaka’ Table Grapes Using Sulphur Dioxide Pads and Perforated Liners

et al. 2019

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The use of vented clamshells has become popular in the packaging of grapes for local and international markets. The aim of this study is to evaluate the postharvest preservation of ‘Benitaka’ table grapes individually packaged in vented clamshells using different types of SO2-generating pads and perforated plastic liners during cold storage. A completely randomized design with four replications in a two-factor arrangement with an additional treatment [(4 × 3) + 1] was used. The trials were carried out under two situations: Artificial or natural infections with Botrytis cinerea, which is the causal agent of gray mold on table grapes. The incidence of gray mold, shattered berries, and stem browning were evaluated at 30 and 45 days of cold storage at 1 ± 1 °C and 3 days of shelf-life at 22 ± 1 °C after the period of cold storage. Mass loss and berry firmness were also examined at the end of the cold storage period. The use of dual-release SO2-generating pads containing 5 or 8 g of a.i. and slow-release pads with 7 g of a.i. was effective in controlling the incidence of gray mold in grapes packaged in vented clamshells and kept under cold storage for up to 45 days. Under these storage conditions, perforated plastic liners with 0.3% ventilation area or micro-perforated liners with 1.0% ventilation area reduced the percentage of mass loss and shattered berries.

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Section: Natural Occurring Infection Of Gray Moldmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Control of Gray Mold on Clamshell-Packaged ‘Benitaka’ Table Grapes Using Sulphur Dioxide Pads and Perforated Liners

et al. 2019

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“…The bunch of 'Italia' grapes was adequate with respect to visual appearance, quality, flavor, color, firmness, and shape of the berries because of the limited water loss and absence of stem browning. These are important quality characteristics that comprise both bunch as well as berry properties, and these include phytosanitary conditions, uniform bunch color, bunch mass, size and shape, stem quality, berry size and shape, firmness, and SS and TA content [27].…”

Section: Discussionmentioning

confidence: 99%

Effects of Different Sulfur Dioxide Pads on Botrytis Mold in ‘Italia’ Table Grapes under Cold Storage

et al. 2018

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‘Italia’ grape is one of the most important table grape cultivars grown worldwide. Gray mold, caused by Botrytis cinerea Pers. Fr., is one of the most important causes of postharvest decay of table grapes, and the control of this disease is very difficult because postharvest treatments with synthetic fungicides are not allowed in many countries. The objective of this study was to compare different types of pads releasing different doses of SO2 during cold storage to control gray mold in ‘Italia’ table grapes grown under subtropical conditions. Grape bunches were harvested from a commercial field trained on an overhead trellis located at Cambira, state of Parana (PR), South Brazil. The grapes were packed into carton boxes (capacity, 4.5 kg) and subjected to the following SO2 pad treatments (Uvasys®, Cape Town, South Africa) under cold storage (1.0 ± 1 °C) for 50 days: (i) Control; (ii) SO2 slow release pad; (iii) SO2 dual release pad; (iv) SO2 dual release–fast reduced pad; (v) SO2 slow release pad with grapes inoculated with B. cinerea suspension; (vi) SO2 dual release pad with grapes inoculated with B. cinerea suspension; and (vii) SO2 dual release-fast reduced pad with grapes inoculated with B. cinerea suspension. After cold storage, the grape boxes were maintained for 7 days at room temperature (25 °C). The incidence of gray mold on the grapes, firmness, shattered berries, stem browning, as well as other physicochemical variables, such as bunch mass, bunch mass loss, skin color, soluble solids (SS), titratable acidity (TA) and SS/TA were evaluated. Both SO2 dual release pads were highly efficient in preventing the incidence of gray mold in ‘Italia’ grapes packed in clamshells during the 50-day period of cold storage and at room temperature, even with Botrytis-inoculated berries. The SO2 slow release pad showed lower efficiency, but was higher than the control. The SO2 dual release pad treatments provided the best results with respect to stem browning scores (fresh and green stems) during cold storage, and no differences were observed among the treatments with respect to the other physicochemical evaluations.

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“…Grape is one of the most commonly consumed fruits in the world both as fresh fruit (table grape) and processed fruit such as, wine, grape juice, molasses, and raisins. Department of Agriculture, Sri Lanka, recommended that there are mainly five local grape varieties, namely, Israel Blue, Cardinal, Black Muscat, which are table varieties; Muscat MI, which can be used as both table and wine variety and French MI which is a wine variety [1,2].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Nutritional Fact and Study of Various Physico-chemical Parameters of Black, Green and Red Grapes Samples in the Local Fruit Market

Pandurang¹,

Aamri²,

Rubkhi³

et al. 2020

AJOCS

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Aims: Aim of our study was to analyze various nutritional fact of three types of grape fruits and compare their facts in terms of consumption. The grape is one of the most edible fruit with high amount of nutritional and medicinal properties. Study Design: Physico-chemical analysis by using various chemical analysis and instrumental methods for analysis of various grape samples. Place and Duration of Study: Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman. The study was performed during the May 2018 – December 2018. Methodology: We have selected three different grapes samples from the local market for the analysis (Green grapes, Red grapes and Black grapes). Our research study includes testing of various physico-chemical parameters for nutritional fact of fruit, such as water, carbohydrates, proteins, fat, vitamin C, and different minerals. We analyzed various physic-chemical parameters. Results: We found that pH in the range of 3.775 – 4.14, conductivity 1.39 MS/cm – 1.553 MS/cm, titratable acidity was measured in terms of tartaric acid was found 0.712 g/100ml - 1.065 g/100ml and Brix% value 9.5% - 15.5%. Amount of water in berry was 77.964 % – 80.146 %, Ash in the range of 0.72 – 3.911 %. Protein 6.245 g/100ml – 7.928 g/100ml, Fiber content 1.112 % – 1.143% and good amount of potassium, magnesium, calcium, iron and zinc. Conclusion: Analysis of three types of grapes we found, acidity of green grapes was highest. It might be depending upon ripening stage of berry. That are correlated to sugar (0Brix). Fiber value was very close to each other. Iron was highest in red grapes and then green grapes. Potassium, magnesium, calcium and zinc was found to higher in green grapes. Based on this green grape looks batter nutritional value.

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Pre and postharvest practices for quality improvement of table grapes (Vitis vinifera L.)

Cited by 18 publications

References 17 publications

Control of Gray Mold on Clamshell-Packaged ‘Benitaka’ Table Grapes Using Sulphur Dioxide Pads and Perforated Liners

Control of Gray Mold on Clamshell-Packaged ‘Benitaka’ Table Grapes Using Sulphur Dioxide Pads and Perforated Liners

Effects of Different Sulfur Dioxide Pads on Botrytis Mold in ‘Italia’ Table Grapes under Cold Storage

Evaluation of Nutritional Fact and Study of Various Physico-chemical Parameters of Black, Green and Red Grapes Samples in the Local Fruit Market

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