Performance of multi-packaging for table grapes based on airflow, cooling rates and fruit quality

Ngcobo, Mduduzi E. K; Delele, Mulugeta Admasu; Opara, Umezuruike Linus; Meyer, Chris J.

doi:10.1016/j.jfoodeng.2012.12.044

Cited by 46 publications

(28 citation statements)

References 17 publications

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“…Stem browning development was measured by using the following scoring system: (1) fresh and green; (2) some light browning; (3) significant browning; and (4) severe browning, calculated by the weighted average of the scale value and number of bunches at each level, ranging between 1 and 4 [13] ( Figure 1). The shattered berries incidence of was determined by counting the separated berries from the bunch stem inside the clamshell, and were expressed as a percentage of the total number of berries.…”

Section: Methodsmentioning

confidence: 99%

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

et al. 2018

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BRS Vitoria' (Vitis spp.) is a novel hybrid seedless table grape recommended for cultivation in tropical and subtropical areas, especially for overseas export. The main postharvest disease of this cultivar is botrytis or gray mold (Botrytis cinerea), which occurs even under low temperatures in cold chambers. Sulfur dioxide (SO 2 ) release pads have been used to control this disease under cold storage, but some grape cultivars are sensitive to certain levels of this compound. The objective of this work was to evaluate different types of SO 2 generator pads in order to prevent the incidence of gray mold of 'BRS Vitoria' seedless grape, as well to avoid other grape injuries during cold storage. Grape bunches were harvested when fully ripened (16 • Brix) from a commercial field trained on overhead trellis and located at Marialva, state of Parana (PR) (South Brazil). Grapes were packed into carton boxes and subjected to the following SO 2 pad treatments (Uvasys ® , Cape Town, South Africa) in a cold chamber (2 • C): (a) control; (b) SO 2 slow release pad; (c) SO 2 dual release pad; (d) SO 2 dual release-fast reduced pad; (e) SO 2 slow release pad with grapes inoculated with B. cinerea; (f) SO 2 dual release pad with grapes inoculated with B. cinerea; and (g) SO 2 dual release-fast reduced pad with grapes inoculated with B. cinerea. After a 50-day cold chamber period, the grape boxes were kept for 7 days at room temperature at 25 • C. A randomized design was used with seven treatments and four replications, with five bunches per plot. The incidence of gray mold on grapes was evaluated after the 50-day cold storage and after the 7-days-at-room-temperature periods, as well other grape physicochemical variables, such as shattered berries, stem browning, bunch mass, bunch mass loss, skin color, soluble solids (SS), titratable acidity (TA), and SS/TA. The dual release pads were more efficient in preventing the incidence of gray mold and mass loss in 'BRS Vitoria' seedless grapes than the slow release pads in both storage periods. The incidence of shattered berries was lower when any type SO 2 pad was used during cold storage, and no effects were observed on stem browning, firmness, or berry skin color of 'BRS Vitoria' grapes.Horticulturae 2018, 4, 17 2 of 11 excellent flavor and firmness, this cultivar is a good option not only for the internal market, but also for export [1]. Therefore, it is necessary to develop techniques that allow postharvest conservation of this grape in cold storage for long periods.The fungus Botrytis cinerea, which causes gray mold, is considered one of the most damaging postharvest pathogens to the quality of table grapes during storage and transport over long distances. 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 i...

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Section: Methodsmentioning

confidence: 99%

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

et al. 2018

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“…For decay analysis, the number of decayed and wilted grapes for each bunch was counted, and then, the percentage of the total berries was calculated for each sampling date. Stem browning development was measured by using the following scoring system: (1) fresh and green, (2) some light browning, (3) significant browning, and (4) severe browning . The sensory evaluation was performed based on a 9‐point hedonic scale ranging from 1 (extremely disliked) to 9 (like extremely) …”

Section: Methodsmentioning

confidence: 99%

Prediction of plastic film thickness based on gas permeability and validation with ‘Kyoho’ table grapes for optimal modified atmosphere packaging

ShouJiang

Hai-ou

et al. 2018

Packag Technol Sci

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Modified atmosphere packaging (MAP) storage has become a useful technique for extending the shelf life of fruit and vegetables. However, the success of MAP depends on many factors, including types of fresh products, storage conditions, and the characteristics of the packaging films. To achieve the optimal gas composition in the package headspace and improve the postharvest quality of fresh produce, the packaging film with appropriate barrier properties needs to be selected. This study aimed to predict the film thickness by applying produce respiration rate and package film permeability data measured in given product weight and storage conditions. An available film (eg, 25‐μm‐thick low‐density polyethylene) was used to pack fresh produce, and the respiration rate of fresh produce and in‐package O2 and CO2 concentrations at steady state were measured. Permeability of the film was calculated based on mass balance, and the thickness of the film could be predicted if the recommended target O2 and CO2 concentration was obtained from the literature. To validate the predicted thickness value, an experiment was conducted by packaging fresh table grapes in bags of the predicted thickness. The effect of packaging with different film thicknesses on the quality of the fruit was determined. The results showed good agreement between the predicted and the experimental in‐bag O2 and CO2 concentrations, and the MAP with predicted thickness (90 μm) film was more effective in maintaining postharvest quality of grapes during low‐temperature storage than the thinner films (30 and 60 μm) and the control.

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“…Low air humidity inside the packing houses can promote excessive loss of fruit moisture, which can lead to wilting, depreciating the product (NGCOBO et al, 2013).…”

Section: Analysis For the Summer Periodmentioning

confidence: 99%

“…The pallets are led to the pre-cooling tunnel, to reduce the heat stored inside the packaging and then stored in cold rooms, conditioned in air temperature of -0.5°C and relative humidity at 95%. Finally, the cold room has easy access to the fruits shipping sector, which are transported in trucks with controlled environment (NGCOBO et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Thermal Environment of Table Grape Packing Houses in the São Francisco Valley

et al. 2017

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ABSTRACT:The aim of this study was to characterize the thermal environment of the sorting and packing sectors of small, medium and large packing houses in the São Francisco Valley, Northeast of Brazil. Micrometeorological data were monitored every 15 minutes for 20 days during winter 2014 and summer 2015. The parameters evaluated were air temperature ( o C), relative humidity (%) and radiant thermal load, RTL,(W/m 2 ). External environmental data were obtained from weather stations close to the packing houses. The data obtained show that packing houses minimum and maximum temperatures were reached at 6am and 3pm, respectively, during winter and summer. Both seasons had air temperatures above 20°C, relative humidity below 90% and radiant thermal load above 450 W/m 2. The construction materials that had the highest energy transmissions were the roofs. Metal roofs had the worst thermal conditioning, resulting in maximum internal air temperatures of 32.7°C and minimum relative humidity of 40.9% at 3pm, during summer. According to the results, thermal environments of sorting and packing sectors proved to be inadequate for processing table grapes, mainly during summer. These packing houses should be modified to reach the optimal thermal environment, considering the regional climatic conditions.

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Performance of multi-packaging for table grapes based on airflow, cooling rates and fruit quality

Cited by 46 publications

References 17 publications

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

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

Prediction of plastic film thickness based on gas permeability and validation with ‘Kyoho’ table grapes for optimal modified atmosphere packaging

Thermal Environment of Table Grape Packing Houses in the São Francisco Valley

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