Control of spoilage in table grapes

Abstract

Purpose of the review: Diverse means to control decay and spoilage of table grapes during storage have been described in numerous research papers that were published recently. The purpose of this review is to describe some of the major publications in this field and to point out on their advantages and shortcoming. Main findings: Studies pertaining to the control of postharvest decay of table grapes and prevention of quality losses were categorised according to the general approach used (dry, wet, physical). Of the "dry" treatments, active modified atmosphere packaging (MAP), which includes volatiles for continuous control of decay, seems to be an attractive approach. Of the methods that can be directly integrated into current commercial practices, biofumigation with the fungus Muscodor albus warrants further assessment. Wet treatments have some inherent disadvantages because they require additional handling of the grapes. However, postharvest treatments with disinfectants such as ethanol can effectively control decay during cold storage of medium duration. These wet treatments can be useful to remove visible deposits of soil and pesticides, to prolong the storage life of organic grapes, and to disinfect and retard the decay of "ready-to-eat" grape products. Advantages of ethanol are that its efficacy can be enhanced by heat, sorbates, or MAP, and that it dries faster than other wet treatments. Directions for future research: There are specific issues to be addressed for every technology to be considered. However, many of the studies published on the control of spoilage of table grapes report results using specific cultivars, storage of limited duration, or small scale experiments. Any technology further to be considered must be confirmed in large-scale, semi-commercial experiments to reveal potential pitfalls and limitations and to evaluate all aspects of fruit quality. In addition, a cost analysis of each technology is essential.

Postharvest Techniques to Prevent the Incidence of Botrytis Mold of ‘BRS Vitoria’ Seedless Grape under Cold Storage

“…The control of this fungus is particularly important during refrigerated storage, as it also develops at low temperatures (−0.5 • C) and spreads rapidly through the berry clusters [2][3][4].Sulfur dioxide (SO 2 ) is the main fungicide treatment used to retard the growth of this fungus in refrigerated chambers, and the purpose of its use is to inhibit fungus development and to allow the storage and transport of table grapes for long periods of time [5]. There are two main concepts for packaging grapes in prolonged storage: packing with SO 2 pads and fumigation of refrigeration chambers by repeated application of this gas [6,7]. Despite its effectiveness, there are restrictions for the fumigation of SO 2 , as this may compromise fruit flavor, cause damage to the berries, and result in excessive sulfite residues [8].Thus, the use of SO 2 -generating pads was developed because they provide good and efficient control and lower risk than fumigation.…”

Reducción en la incidencia de la pudrición gris en uva de mesa por el efecto de volátiles de un extracto de ajo

“…In this study, those results were extended to the control of gray mold by demonstrating that volatile compounds emitted by EHA, DADS and DTS resulted in a significant reduction in the incidence of gray mold on table grape clusters (Table 3, Figure 1). EHA and sulphur compounds were more effective in reducing gray mold at low temperatures (4 °C) ( Figure 1A), a relevant fact for the purpose of this research since B. cinerea develops vigorously at low temperatures (-0.5 °C) (Lichter et al, 2006) and spreads easily throughout grape clusters during transportation and cold storage (Crisosto et al, 2012). The effect of allicin on the incidence of gray mold showed a contrasting result at both temperatures, showed a similar effect on the control (p≤0.05) at 25 °C, as well as a similar effect on the more effective treatment (EHA) (P≤0.05) at 4 °C.…”

“…However, in this research, DATS volatiles were better than allicin in controlling gray mold, since DATS delayed the onset of the disease by 12 days at 4 °C and 8 days at 25 °C (Table 3), and only EHA controlled the disease during 14 days at both temperatures (Table 3). EHA effectiveness is attributed to its content of sulphur compounds (allicin, DADS and DATS) Fully Bilingual reviSta mexicana de fitoPatología mexican Journal of PhytoPathology gris, fue mejor cuando se evaluó a bajas temperatura (4 °C) (Figura 1A), siendo de particular relevancia para el objetivo de este estudio, ya que B. cinerea, se desarrolla vigorosamente a bajas temperaturas (-0.5 °C) (Lichter et al, 2006), dispersándose con facilidad sobre la uva de mesa durante el transporte y almacenamiento en frío (Crisosto et al, 2012). El efecto de la alicina sobre la incidencia de la pudrición gris, mostró un resultado opuesto en las dos temperaturas evaluadas, presentando un efecto similar al control (p≤0.05) a 25 °C y un efecto similar al tratamiento más efectivo (EHA) (P≤0.05) a 4 °C.…”

“…Development of gray mold on table grapes affects their market value and also causes them to be rejected upon being inspected at the borders of importing countries. Temperature and moisture conditions during transportation and/or cold storage favor the development of B. cinerea, because during these stages berries achieve their maximum sugar concentration allowing the fungus to grow vigorously and spread easily among grape clusters (Lichter et al, 2006). In northwestern Mexico, 90% of table grape production is exported to markets in the United States, Europe and Asia.…”

“…El desarrollo de la pudrición gris durante la etapa de comercialización de la uva de mesa, afecta el valor de la fruta en el mercado, y es motivo de rechazo en el momento de revisión en las fronteras de los países importadores. Las condiciones de temperatura y humedad durante el transporte y/o almacenamiento en frío, favorecen el desarrollo de B. cinerea, ya que durante estas etapas la fruta alcanza su máxima concentración de azúcar, permitiendo que el hongo crezca vigorosamente, propagándose con facilidad entre los racimos de uva (Lichter et al, 2006). En el Noroeste de México el compounds applied in their volatile form opens the possibility to use them as an alternative to the traditional fungicides for controlling post-harvest diseases.…”