Novel packaging systems in grape storage—A review

Abstract

Grape (Vitis vinefera L.) is a fruit popularly consumed around the world, known for its bioavailability and anticancer properties during its phenolic antioxidants. During storage period, respiration and transpiration does not stop, which result in the loss of water and solutes from the stored grapes. In addition to the microbial contamination including fungus growth and production of ochratoxin A (OTA) on grapes berries' surfaces, which is considered as the main quality deterioration factors for grapes and for human health. Being susceptibility for quality deterioration and spoilage factors made grapes a short shelf life berries. SO2 classically was used to preserve table grapes but having a metal corrosive effects, berry injury causing, browning of the berries, and the formation of off‐flavors and acute toxicity created the need for safer and environment friendly novel packaging systems for preserving grapes. Irradiation, modified atmosphere, spraying, immersing and dipping, and coating of grapes were reported in this review. Practical application Grape postharvest treatments and different procedures in which grape should be handled starting from the grape vine and up to the consumer's hands were the aim of our review. Comparison between classical methods and modern ones in purpose of showing pros and cons was discussed to call for the modern postharvest treatments and its application to preserve grapes for its benefits was the findings of our study.

The Effect of Non-Saccharomyces Cerevisiae Torulaspora delbrueckii on the Aroma Composition of Munage Grape Base-Wine and the Mechanism of the Effect

“…However, table grapes are vulnerable to fungi and pathogenic bacteria during post-harvest storage due to their thin skin. This vulnerability can result in water loss, browning, stem breakage, fruit loss, and even rotting and deterioration [2]. Post-harvest losses of table grapes account for 25% and 50% of total production in developed and developing countries, respectively [3].…”

The effect of aerosol spraying with calcium-containing preparations on basic grape quality indicators of CV. Shokoladniy during long-term storage

“…In connection with prevailing conditions for reduction of imported products, modern commercial viticulture requires the improvement in long-term grape storage technology in order to meet the demands of population for valuable food products for a long period of time [1,2] It is impossible to solve this problem without modernization of storage technologies using innovative methods in order to keep quality of table grapes.…”

“…One of the methods allowing increase preservation of commercial indicators of grape products at high level is the post-harvest aerosol spraying of grapes with biologically active calcium-containing preparations before laying for long-term storage [5][6][7].…”