The combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapes

Valero, Daniel; Valverde, Juan Miguel; Martı́nez-Romero, Domingo; Guillén, Fabián; Castillo, S.; Serrano, Marı́a

doi:10.1016/j.postharvbio.2006.04.011

Cited by 222 publications

(181 citation statements)

References 44 publications

Supporting

Mentioning

160

Contrasting

Unclassified

Order By: Relevance

“…This progress was more evident in berries stored under MAP conditions with or without honey dip treatment. Retentive effect of MAP observed in this study and in earlier studies (Kader 2002;Valero et al 2006;) on maturity delay during storage might be attributed to the clear activity of MAP in gas permeability regulation.…”

Section: Ssc/tasupporting

confidence: 79%

“…Increasing pressure in the food conservation field to replace chemical-based applications has urged researchers to focus on studying new reliable and healthy strategies of extending the postharvest and shelf life of produces (Tharanathan 2003). Previously, a number of materials were tested for their preservative potentials and appropriateness to organic consumption during storage of produces, such as ethanol (Karabulut et al 2004;Lichter et al 2002;Sabir et al 2006), mineral oils (Valero et al 2006), chlorinated or hot water (Del Nobile et al 2008), ethephon (Jayasena and Cameron 2009), chitosan (a natural polysaccharide) (Romanazzi et al 2009), and ozone (Sharpe et al 2009). In these endeavors, undesirable odors or bitterness that may confer to the produces during storage have been significant limitations in practical applications of such materials (Soliva-Fortuny and Martín-Belloso 2003;Mishra et al 2010).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage

Sabır

Kara

2011

J Food Sci Technol

View full text Add to dashboard Cite

Increasing pressure in food conservation sector to replace chemical applications has urged researchers to focus on studying new strategies of extending the postharvest life of produces. In such efforts, numerous materials have been tested for their effectiveness as well as suitability in organic consumption. In this study, effects of modified atmosphere packing (MAP) and honey solution dip on maintenance of quality of minimally processed table grape cv. Razaki were investigated. During the storage at 0°C with relative humidity of 90%, MAP, honey dip, and their combined applications significantly retarded the weight loss of berries that retained about 2 mm of cap stem. Soluble solid contents of all berries slightly increased, while their acid amounts decreased, resulting in consecutive rises of maturity index. With respect to the sensory score, calculated as mean of ten panelists, honey treatment alone was ranked the highest while control berries had significantly lower value. Overall, MAP, honey solution dip or their combination significantly maintained the general quality of minimally processed grape by delaying quality loss and berry decay. Therefore, honey solution dip yielded promising results to use as an edible organic coating barrier to moisture and resist to water vapor diffusion during the cold storage, offering a good adherence to berry surface.

show abstract

Section: Ssc/tasupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage

Sabır

Kara

2011

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…In particular, (T) and (C) showed a very strong antifungal activity against Phytophthora cactorum and Cryphonectria parasitica at 28 x 10 -3 mg/mL air concentration , and a complete growth inhibition of Alternaria arborescens and Rhizopus stolonifer (Plotto et al, 2003). Consequently, the potent antimicrobial properties of (T) and (C) against spoilage bacteria and food borne pathogens have been also reported in the literature (Valero et al, 2006).…”

Section: Antifungal Activitymentioning

confidence: 72%

Thymol and carvacrol: biotransformation and antifungal activity against the plant pathogenic fungi Colletotrichum acutatum and Botryodiplodia theobromae

Numpaque

Oviedo

Gil

et al. 2011

Trop. plant pathol.

View full text Add to dashboard Cite

Fungal growth in fruits may cause spoilage and result in a reduction of their quality and quantity. The aim of the current study was to investigate the antifungal activity and the metabolism of thymol and carvacrol by Colletotrichum acutatum and Botryodiplodia theobromae. The results showed that both compounds provided relatively good control against these plant pathogenic fungi. Mycelial growth of C. acutatum and B. theobromae was inhibited at 50 µg/mL and above. At 150 µg/mL, thymol and carvacrol inhibited the radial growth of fungi completely and this effect remained for 240 h. Furthermore, thymol and carvacrol were metabolized by the plant pathogenic fungi in low proportion to several compounds, including thymoquinone, thymohydroquinone, thymyl-and carvacryl acetate, thymyland carvacryl methyl ether. The transformations affect the structural requirements of thymol and carvacrol related to their antimicrobial activity and mode of action. The relatively high antifungal activity of thymol and carvacrol against C. acutatum and B. theobromae and the low levels of microbial transformation indicate that both compounds could be an alternative to traditional chemical fungicides for control of pre-and postharvest phytopathogenic fungi on fruits or vegetables. Key words: Alternative control, arylpropanoids, fungal detoxification, metabolic pathways, thymoquinone. RESUMEN Timol y carvacrol: biotransformación y actividad antifúngica contra los hongos fitopatogénicos Colletotrichum acutatum y Botryodiplodia theobromaeEl crecimiento de los hongos en frutas puede causar el deterioro de los alimentos y resultar en una reducción de la calidad y la productividad. El objetivo del presente estudio fue investigar la actividad antifúngica, y el metabolismo de timol y carvacrol por Colletotrichum acutatum y Botryodiplodia theobromae. Los resultados muestran que ambos compuestos despliegan un relativo buen control contra los hongos fitopatogénicos; el crecimiento micelial de C. acutatum y B. theobromae se inhibió a concentraciones de 50 µg/mL y mayores. A 150 µg/mL, timol y carvacrol inhibieron el crecimiento radial de los hongos g/mL y mayores. A 150 µg/mL, timol y carvacrol inhibieron el crecimiento radial de los hongos µg/mL, timol y carvacrol inhibieron el crecimiento radial de los hongos completamente y este efecto permaneció durante 240 h. Además, los hongos fitopatogénicos metabolizaron timol y carvacrol a varios compuestos en una baja proporción, incluyendo timoquinona, timohidroquinona, timil-y carvacril acetato, timil-y carvacril metil eter, entre otros. Las transformaciones afectan los requerimientos estructurales del timol y carvacrol relacionados con su actividad antimicrobiana y modo de acción. La actividad antifúngica relativamente alta de timol y carvacrol contra C. acutatum and B. theobromae y los niveles de transformación microbiana bajos, indican que ambos compuestos pueden ser una alternativa a los fungicidas químicos tradicionales para el control de los hongos fitopatogénicos en pre-y poscosecha de fruta...

show abstract

“…Moreover, nutritive and functional properties are becoming more and more important in determining consumer choice, even if the classical parameters such as soluble solids concentration (SSC), acid contents, SSC/acid ratio and skin color are still the main quality parameters in table grapes. [2][3][4][5][6][7][8] In particular for colored grapes, skin color is a quality factor of fundamental importance, since sight is the first of the senses to be used, and visual appreciation is decisive in the choice. [9] The total content of anthocyanins and the proportions between them, dependent mainly on the cultivar, [10] determine the final coloration of the grape skin.…”

Section: Introductionmentioning

confidence: 99%

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

Rolle

Giacosa

Gerbi

et al. 2013

International Journal of Food Properties

View full text Add to dashboard Cite

The visual attributes of table grapes, their chemical constituents and mechanical properties are involved in consumer acceptability because they are correlated to sensory perception. Usually, instrumental measurements are preferred to the sensory evaluations because they reduce variations in subjective judgments and can be carried out more easily. In this work chemical-physical attributes and texture properties of five black table grapes (Alphonse Lavallée, Black magic, Cardinal, Perlon, Regina nera) were studied in order to identify significant varietal differences.Spectrophotometric and HPLC methods and Texture Analysis test were used to evaluate color index, sugars and acid composition, phenolic characteristics and mechanical properties of the skin and the pulp of berries. Many differences were found among varieties in technological maturity indexes, hydroxycinnamic acid, anthocyanin content and profile and relative CIE L*, a*, b* parameters, but the more relevant differences were found in mechanical properties. Principal Component Analysis showed that the TPA parameters (hardness, cohesiveness, gumminess, resilience) and berry skin characteristics (break skin energy, skin modulus of elasticy) were the best indices able to fulfill the aim of this work. Almost all the parameters showed differences among cultivars, confirming their importance in the characterization of the variety as well as in the assessment of potential consumer acceptability. In particular, the cultivars demonstrated different reactions to the compression test; thus, the texture analysis parameters can be appropriate to explain varietal differences and to allow their differentiation.

show abstract

The combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapes

Cited by 222 publications

References 44 publications

Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage

Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage

Thymol and carvacrol: biotransformation and antifungal activity against the plant pathogenic fungi Colletotrichum acutatum and Botryodiplodia theobromae

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

Contact Info

Product

Resources

About