Prolonged storage of ‘Aledo’ table grapes in a slightly CO2 enriched atmosphere in combination with generators of SO2

Improvement of the Overall Quality of Table Grapes Stored under Modified Atmosphere Packaging in Combination with Natural Antimicrobial Compounds

“…The “Aledo” table grape cultivar is characterized by light‐green color of the flesh, and thus in control fruits the increase in chroma index and the decrease in color parameter L * were correlated to browning development in the flesh. For this cultivar, lower reduction of L * parameter was reported for clusters stored with slightly CO 2 ‐enriched atmosphere (about 0.5 kPa) than controls (Pretel and others 2006), which coincided with our results about the atmosphere modification obtained through passive MAP. The lower changes in color of treated grapes could be attributed to lower chlorophyll degradation, since it has been proposed that in the white “Superior” table grape cultivar the browning was not related to increases in peroxidase or polyphenoloxidase activities but rather to the decrease in chlorophyll content (González‐Barrio and others 2005).…”

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

“…In Flame table grapes, Martínez-Romero et al (2003) determined an increase in the SSC content of about 2.5°Brix in control after 4 days at 1°C, which was about 1°B rix when stored under MAP conditions. Such progressive increases in SSC, explained as the consequences of water evaporation from berry surface, were widely reported in previous studies using different cultivars (Pretel et al 2006;Sabir et al 2006). In terms of magnitude of SSC increases during the storage, partially divergent results of mentioned studies confirm the assertions set forth by Al-Bachir (1999), and Ergun et al (2008) who emphasized the different aptitudes of various grape cultivars/types in reactions to different treatment or storage conditions.…”

Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape

“…Therefore, the selection of packaging films with suitable barrier properties is of crucial importance to develop a gas composition able to maintain quality and assure a long shelf life to the packaged product (Martìnez-Romero et al, 2003). Different commonly available non-perforated and perforated films, especially based on polyethylene and polypropylene, were used for storing table grapes in small pouches, to generate passive modified atmosphere conditions (Artés-Hernández et al, 2004;Lurie et al, 2006;Pretel et al, 2006). The enhanced effects of passive modified atmosphere packaging (passive MAP) in combination with natural antimicrobial compounds were also assessed in numerous experimental works carried out on several cultivars of table grape (Martìnez-Romero et al, 2003;Valverde et al, 2005;Valero et al, 2006;Guillén et al, 2007).…”