Cluster ions to preserve ready-to-eat table grape during cold storage

Abstract

The demand for natural fresh-cut products characterized by high quality has promoted the research for non-chemical post-harvest treatments. The aim of this study was to evaluate the effect of air purification with the ion generator Ionny® (Fruit control Equipment, Italy) on fresh-cut table grape quality during post-harvest storage. The air purification was the effect of positively and negatively charged ions generated by the ion generator at atmospheric pressure. The treatment was applied in a storage room on fresh-cut table grape at 0°C for 21 days. Berries were analyzed for weight loss, flesh firmness, skin color, total phenols, acidity, total soluble solids, vitamin C and total yeasts/molds. Results showed that ions treatment positively influenced the quality maintenance of the product, by improving color retention, limiting weight losses and preserving high phenolic content during postharvest storage. Moreover, in cv Red Globe treated berries showed higher soluble solids, acidity, lightness and lower firmness losses, while in cv Italia the ions treatment limited the growth of the microorganisms.

Study on the main parameters of an air ionizer for fruit storage

“…The voltage on the electrodes is regulated at the input of the step-up transformer by an autotransformer. A step-up transformer increases the voltage from 220 V to 6000 V, then, using a multiplier, the voltage is multiplied up to 10,000 V [10,11]. The onset of discharge and ion was also controlled by an oscilloscope.…”

Preservation effect of sodium alginate-based edible coating enriched with Siam Pontianak tangerine peel oil on chemical and microbiological properties of strawberry during refrigeration storage

“…In addition, it can also inhibit the process of respiration or gas evaporation, which can reduce the fruit contents [15]. Edible coatings enriched with essential oils can inhibit the loss of vitamin C because they contain phenolic compounds that act as antioxidants [23]. Other research also mention that edible coating made from 1% guar gum and 0.5% clove essential oil was effective in retaining ascorbic acid of strawberry during storage as it was able to control the permeability of O2 and CO2 and increase antioxidant activity [24].…”