Postharvest ethanol and hot water treatments of table grapes to control gray mold

Karabulut, Özgür Akgün; Gabler, F. Mlikota; Mansour, Monir; Smilanick, Joseph L.

doi:10.1016/j.postharvbio.2004.05.003

Cited by 119 publications

(78 citation statements)

References 14 publications

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“…Increasing pressure in the food conservation field to replace chemical-based applications has urged researchers to focus on studying new reliable and healthy strategies of extending the postharvest and shelf life of produces (Tharanathan 2003). Previously, a number of materials were tested for their preservative potentials and appropriateness to organic consumption during storage of produces, such as ethanol (Karabulut et al 2004;Lichter et al 2002;Sabir et al 2006), mineral oils (Valero et al 2006), chlorinated or hot water (Del Nobile et al 2008), ethephon (Jayasena and Cameron 2009), chitosan (a natural polysaccharide) (Romanazzi et al 2009), and ozone (Sharpe et al 2009). In these endeavors, undesirable odors or bitterness that may confer to the produces during storage have been significant limitations in practical applications of such materials (Soliva-Fortuny and Martín-Belloso 2003;Mishra et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage

Sabır

Kara

2011

J Food Sci Technol

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Increasing pressure in food conservation sector to replace chemical applications has urged researchers to focus on studying new strategies of extending the postharvest life of produces. In such efforts, numerous materials have been tested for their effectiveness as well as suitability in organic consumption. In this study, effects of modified atmosphere packing (MAP) and honey solution dip on maintenance of quality of minimally processed table grape cv. Razaki were investigated. During the storage at 0°C with relative humidity of 90%, MAP, honey dip, and their combined applications significantly retarded the weight loss of berries that retained about 2 mm of cap stem. Soluble solid contents of all berries slightly increased, while their acid amounts decreased, resulting in consecutive rises of maturity index. With respect to the sensory score, calculated as mean of ten panelists, honey treatment alone was ranked the highest while control berries had significantly lower value. Overall, MAP, honey solution dip or their combination significantly maintained the general quality of minimally processed grape by delaying quality loss and berry decay. Therefore, honey solution dip yielded promising results to use as an edible organic coating barrier to moisture and resist to water vapor diffusion during the cold storage, offering a good adherence to berry surface.

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Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage

Sabır

Kara

2011

J Food Sci Technol

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“…Similarly, Karabulut et al (2004) observed complete inhibition of B. cinerea spore germination after 10 s of exposure to 30% or more of ethanol at 24 °C and a reduction of 56% in B. cinerea spores treated for 30 s with 20% ethanol (Karabulut et al 2005). Gabler et al (2004) had the same result for Alternaria alternate spores after 30 s of exposure to 30% ethanol.…”

Section: Resultsmentioning

confidence: 63%

“…Under this aspect, Lichter et al (2002) reported that immersion of grape bunches in ethanol at 33, 40, or 50% resulted in a reduction of disease, being as or more effective than sulfur dioxide (SO 2 ) without altering fruit appearance. Karabulut et al (2004) verified complete inhibition of Botrytis cinerea spores germination after 10 seconds of exposure to 30%, or more, of ethanol at 24 °C. Furthermore, the immersion of naturally infected grapes for 30 s in ethanol (30%) at 24 °C, reduced 50% the disease incidence after 35 days of storage at 1 °C.…”

Section: Introductionmentioning

confidence: 74%

Ethanol on the postharvest control of anthracnose in ‘Kumagai’ guava

Ponzo¹,

Benato

Silva

et al. 2017

Bragantia

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ABSTRACT:The aim of this study was to evaluate the effects of ethanol on the control of Colletotrichum spp. in 'Kumagai' guava and on the fruit physical-chemical attributes. For this purpose, three assays were carried out. For the first assay, fruit were exposed to ethanol vapor (0, 1, 2, 4, and 8 mL·kg -1 ), applied in hermetic containers.On the second, ethanol was applied by immersion for 2 minutes in different concentrations (20, 30, 40, and 50%). On the last assay, fruit were immersed in 30, 40, and 50% ethanol for 2, 5, and 10 minutes.Fruit that were not exposed to volatile (first assay) or water treated (second and third assay) were used as control. In all assays, guavas were first inoculated with a conidial suspension of Colletotrichum spp. and after 2 hours, fruit were subject to ethanol. Fruit were stored at 25 °C / 80% RH for 8 days and assessed for incidence, rot severity and physical-chemical properties.

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“…Cachos de uva 'Itália' , procedentes da região de Pirapora (SP), safra 2006, foram transportados em caixas de papelão ao Departamento de Agroindústria, Alimentos e Nutrição da eSAlQ /uSP, onde foram selecionados, previamente higienizados com solução de álcool etílico a 30%, por 1 minuto (KARAbuluT, 2004), e imersos em solução de cloreto de cálcio a 0,6%, por 2 minutos (FoNTeS, 2005). em seguida, foram imersos em película de alginato de sódio, por 3 minutos, nas concentrações de 0,25; 0,50; 0,75 e 1% e mantidos sob refrigeração (4 ± 0,7 °C; 49,5% uR) por 29 dias.…”

Section: Methodsunclassified

Pós-colheita de uva 'Itália' revestida com filmes à base de alginato de sódio e armazenada sob refrigeração

Miguel¹,

Dias²,

Albertini³

et al. 2009

Ciênc. Tecnol. Aliment.

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A perda de água, frequente durante as operações comerciais, constitui um dos mais importantes problemas na pós-colheita da uva de mesa (SAluNKHe; DeSAI, 1984), tendo como primeira consequência visível, o escurecimento do engaço. Segundo Winkler et al. (1974), uma perda de água de 5%, além da redução da massa e na consistência, resulta no murchamento de muitos frutos, afetando a aparência e a firmeza ideais para o consumo. esta perda depende, fundamentalmente, da cultivar, das práticas culturais adotadas e das condições climáticas onde as uvas são produzidas (SAluNKHe; DeSAI, 1984), podendo este efeito ser minimizado com a adoção de técnicas apropriadas de manuseio pós colheita (CeNCI, 1994).Nos últimos anos tem havido crescente interesse pelo uso de coberturas comestíveis aplicáveis à superfície de produtos perecíveis (CHITARRA;CHITARRA, 2005). A película de revestimento pode ser definida como uma fina camada de material comestível depositada em um alimento, cuja finalidade é estender a vida pós-colheita de frutas e hortaliças. Tem ainda como objetivo inibir ou reduzir a migração de umidade, a difusão de oxigênio, dióxido de carbono e de aromas, pois atua como uma barreira semipermeável. Além disso, pode funcionar como veículo de antioxidantes, antimicrobianos e de flavorizantes, e promover melhoria na textura e na coloração do produto (KRoCHTA; MulDeR-JoHNSToN, 1997).Alginatos são polímeros lineares compostos por resíduos de α-l-gulurônico (g) e β-D-manurônico (M) presentes em proporções e sequência variáveis na parede celular e espaço intercelular de algas marrons. Para produzir o gel que é usado na formação dos filmes, o alginato deve reagir com cátions AbstractThis work had as objective to evaluate the effect of the application of film made of sodium alginate in different concentrations in the postharvest conservation of grape 'Italia' under refrigeration. Clusters of 'Itália' grape, harvested in Pirapora (São Paulo, brazil) were selected, previously sanitized in alcohol solution 30%, immersed in calcium chloride solution 0.6% for 2 minutes and after that, in film of sodium alginate at 0.25, 0.50, 0.75 and 1.00%, before kept under refrigeration (4 ± 0,7 °C; 49.5% uR) for 29 days. It was evaluated at seven days, the percentage of loss of weight of the clusters, coloration, texture, contents of Soluble Solid (SS), Titratable Acidity (TA) and of ascorbic acid, the relation SS/TA (ratio), pH and the text of humidity of berries. The berries were also evaluated about the acceptance for 30 cloth provers not trained. The treatment with alginate 1% provided better efficiency about the loss of mass, maintenance of the texture, texts of humidity and soluble solids besides propitiating minor intensity in the browning of the berries. The berries treated with alginate 0.75% had revealed greener, more acid and lesser ratio. Throughout all the period, all the berries treated with alginate were well accepted for the provers. The covering with alginate 1% revealed the more efficient in the conservation of the 'Itália' grape. ...

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Postharvest ethanol and hot water treatments of table grapes to control gray mold

Cited by 119 publications

References 14 publications

Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage

Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage

Ethanol on the postharvest control of anthracnose in ‘Kumagai’ guava

Pós-colheita de uva 'Itália' revestida com filmes à base de alginato de sódio e armazenada sob refrigeração

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