Effects of Modified Atmosphere Packaging and Chitosan Treatment on Quality and Sensorial Parameters of Minimally Processed cv. ‘Italia’ Table Grapes

Risultato della ricerca: Articlepeer review

Abstract

Table grape is a non‐climacteric fruit, very sensitive to water loss and gray mold duringpostharvest handling and storage. The aim of this work was to evaluate the effects of modified atmospherepackaging and chitosan treatment on quality and sensorial parameters of minimally processedcv. ‘Italia’ table grape during cold storage (14 days at 5 °C) and shelf‐life (7 and 14 days ofcold storage plus 5 days at 20 °C), reproducing a retail sales condition. Our data showed a significanteffect of high CO2‐modified atmosphere in combination with chitosan and alone on preserving quality,sensorial parameters, and delaying decay of minimally processed table grape. The most effectivetreatment in terms of preservation of quality, sensory, and nutritional quality was high‐CO2 modifiedatmosphere packaging plus chitosan treatment. The overall results showed that when a propermodified atmosphere packaging is combined with a postharvest chitosan treatment, gray moldgrowth can effectively be controlled in ready‐to‐eat cv. ‘Italia’ table grape and that modified atmospherepackaging (MAP) with high levels of CO2 and reduced concentration of O2 in combinationwith chitosan treatment could prevent the negative effect of high‐CO2 in‐packages level, like berrybrowning and rachis browning and dehydration.
Lingua originaleEnglish
pagine (da-a)1-14
Numero di pagine14
RivistaAgronomy
Volume11
Stato di pubblicazionePublished - 2021

All Science Journal Classification (ASJC) codes

  • Agronomy and Crop Science

Cita questo