Articles
Ascorbic acid combined with chitosan edible coating as alternative treatment for sulfur dioxide to control rot incidence and keeping the quality of Flame Seedless grapes during short supply chains
Article number
1386_33
Pages
247 – 254
Language
English
Abstract
Grape is a perishable fruit crop and suffers quality loss during export and supply, the most important of which is due to rot incidence, desiccation, rachis browning and berry shattering.
Sulfur dioxide (SO2) releasing pads are used commercially to prevent the growth of Botrytis cinerea rot during storage and marketing, but alternative methods are needed to avoid SO2 residues.
The current study is an attempt to find a safe alternative treatment for SO2 by combining chitosan (CHI) edible coating and ascorbic acid (AA). Flame Seedless (Vitis vinifera L.) bunches were treated with one of the following treatments: distilled water (passive control), dual release SO2 pad (active control), 1% CHI plus 1 mM L‑1 AA and 1% CHI plus 2 mM L‑1 AA. Thereafter, the clusters were air-dried, individually packed in perforated (4%) plastic punnets (approximately 450 g), put in carton boxes, cooled and stored at 0°C with 95% relative humidity (RH). After 10, 20 and 30 days of storage a group of each treatment was transferred to 20°C for two days shelf-life and then assessed.
Berry firmness, decay incidence, weight loss, berry shattering, total postharvest losses (TPL), respiration rate, rachis chlorophyll content, rachis browning index (BI), total soluble solids (TSS), total acidity (TA), total anthocyanin content (TAC) and total phenolics content (TPC) content were measured.
The results showed that all treatments presented significant benefits compared to the passive control treatment and there was an added advantage by increasing AA from 1 to 2 mM L‑1. Up to 30 days storage plus 2 days shelf-life, both SO2 and 1% CHI plus 2 mM L‑1 AA treatments were statistically equal regarding decay incidence, berry firmness, berry shattering, TPL, BI, AI, h°, SSC, TA, TAC and TP contents.
However, 1% CHI plus 2 mM L‑1 AA showed the best quality outcomes, such as improved firmness retention, and in particularly reduced berry shattering.
The results suggested that postharvest application of 1% CHI combined with 2 mM L‑1 AA could be an alternative treatment for SO2 to reduce TPL and keeping the quality of Flame Seedless grapes during short supply chain at 0°C with 95% RH for 4 weeks plus two days shelf-life at 20°C.
Sulfur dioxide (SO2) releasing pads are used commercially to prevent the growth of Botrytis cinerea rot during storage and marketing, but alternative methods are needed to avoid SO2 residues.
The current study is an attempt to find a safe alternative treatment for SO2 by combining chitosan (CHI) edible coating and ascorbic acid (AA). Flame Seedless (Vitis vinifera L.) bunches were treated with one of the following treatments: distilled water (passive control), dual release SO2 pad (active control), 1% CHI plus 1 mM L‑1 AA and 1% CHI plus 2 mM L‑1 AA. Thereafter, the clusters were air-dried, individually packed in perforated (4%) plastic punnets (approximately 450 g), put in carton boxes, cooled and stored at 0°C with 95% relative humidity (RH). After 10, 20 and 30 days of storage a group of each treatment was transferred to 20°C for two days shelf-life and then assessed.
Berry firmness, decay incidence, weight loss, berry shattering, total postharvest losses (TPL), respiration rate, rachis chlorophyll content, rachis browning index (BI), total soluble solids (TSS), total acidity (TA), total anthocyanin content (TAC) and total phenolics content (TPC) content were measured.
The results showed that all treatments presented significant benefits compared to the passive control treatment and there was an added advantage by increasing AA from 1 to 2 mM L‑1. Up to 30 days storage plus 2 days shelf-life, both SO2 and 1% CHI plus 2 mM L‑1 AA treatments were statistically equal regarding decay incidence, berry firmness, berry shattering, TPL, BI, AI, h°, SSC, TA, TAC and TP contents.
However, 1% CHI plus 2 mM L‑1 AA showed the best quality outcomes, such as improved firmness retention, and in particularly reduced berry shattering.
The results suggested that postharvest application of 1% CHI combined with 2 mM L‑1 AA could be an alternative treatment for SO2 to reduce TPL and keeping the quality of Flame Seedless grapes during short supply chain at 0°C with 95% RH for 4 weeks plus two days shelf-life at 20°C.
Authors
K.A. Farouk, G.A. Baghdady, M.Z. Sultan
Keywords
grapes, decay incidence, SO2, chitosan, ascorbic acid
Online Articles (51)