Table Grapes during Postharvest Storage: A Review of the Mechanisms Implicated in the Beneficial Effects of Treatments Applied for Quality Retention

Abstract

Table grape is a fruit with increasing interest due to its attributes and nutritional compounds. During recent years, new cultivars such as those without seeds and with new flavors have reached countries around the world. For this reason, postharvest treatments that retain fruit quality need to be improved. However, little is known to date about the biochemical and molecular mechanisms related with observed quality improvements. This review aims to examine existing literature on the different mechanisms. Special attention will be placed on molecular mechanisms which activate and regulate the different postharvest treatments applied in order to improve table grape quality.

Postharvest High-CO2 Treatments on the Quality of Soft Fruit Berries: An Integrated Transcriptomic, Proteomic, and Metabolomic Approach

“…It is known that CO 2 gas concentrations ranging between 15 and 20% reduce fungal attack, respiration, water loss, and softening of fruit berries, thereby extending their postharvest life. , In reference to short-term treatments, currently, only one recently published study has proven that a short-term treatment with 15% CO 2 for 3 days, followed by air storage at 1 °C for 11 days, was effective in maintaining color parameters and firmness in raspberries . The first aspect to consider is the duration of the treatment and the concentration of CO 2 used because, although these are short treatments, these two parameters (time and dose) are known to affect the response of the fruit.…”

Table Grapes: There Is More to Vitiviniculture than Wine…

“…Table grapes are considered non-climacteric fruits with a relatively low rate of physiological activity that exhibits a gradual decrease in respiration during ripening [65]. The berries exhibit very low ethylene production and low respiratory intensity, while the respiratory intensity of the rachis is 15 times higher than that of the berries [45].…”

Biocontrol yeast T‐2 improves the postharvest disease resistance of grape by stimulation of the antioxidant system

“…The content of these secondary metabolites in fruits depends on different factors (Li et al, 2019). Recent studies have shown that plant defense induced by biocontrol bacteria is one of the most effective strategies in enhancing the production of secondary metabolic compounds (Houille et al, 2015; Romero et al, 2020). For example, combined using both Bulgaricus Strain F17 and Leuconostoc lactis Strain H52 can increase the content of phenolic substances in grapes, strengthen the antioxidant capacity of the fruits, delay the ripening and aging process of grapes, and prolong the storage time of grapes after harvest (Ramirez‐Estrada et al, 2016).…”