scholarly journals The Effect of Ethanol Dip and Modified Atmosphere on Prevention of Botrytis Rot of Table Grapes

2005 ◽  
Vol 15 (2) ◽  
pp. 284-291 ◽  
Author(s):  
Amnon Lichter ◽  
Yohanan Zutahy ◽  
Tatiana Kaplunov ◽  
Nehemia Aharoni ◽  
Susan Lurie
Keyword(s):  
Modified Atmosphere Packaging ◽  
Free Water ◽  
Ambient Air ◽  
Gray Mold ◽  
Prolonged Storage ◽  
Limiting Factor ◽  
Modified Atmosphere ◽  
Commercial Practice ◽  
Advantages And Disadvantages ◽  
Table Grapes

Grape (Vitis vinifera) storage requires stringent control of gray mold caused by Botrytis cinerea. The commercial practice is dependent on sulfur dioxide (SO2) as a fumigant, which is applied by various means with well-known advantages and disadvantages. Many alternative technologies were developed over the years, most of them with limited efficacy or applicability. Modified atmosphere of table grapes suffers from a narrow threshold between control of gray mold and damage to the berries and stems due to high level of carbon dioxide (CO2) within the film-enclosed package. We demonstrated in the past that dipping table grapes in ethanol after harvest has a very pronounced effect on prevention of decay. However, ethanol does not leave a protective residue within the grapes, so it is not expected to prevent latent infections from developing decay nests during prolonged storage. However, if grapes of cultivar Superior were treated with ethanol and then subjected to a modified atmosphere using plastic films (Xtend), we achieved an additive effect and observed persistent control of gray mold without injury to the grapes. The advantage of this plastic film was mainly in its water conductance, which prevented accumulation of free water that is often the limiting factor in modified atmosphere packaging. This combination results in greater decay control, which is a prerequisite for commercial applicability. If undesired aftertaste did develop within the fruit due to the modified atmosphere, 1 day of exposure to ambient air was sufficient to dissipate it.

scholarly journals Effects of Modified Atmosphere Packaging and Chitosan Treatment on Quality and Sensorial Parameters of Minimally Processed cv. ‘Italia’ Table Grapes

Agronomy ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 328
Author(s):  
Giorgia Liguori ◽  
Giuseppe Sortino ◽  
Gregorio Gullo ◽  
Paolo Inglese
Keyword(s):  
Cold Storage ◽  
Modified Atmosphere Packaging ◽  
Gray Mold ◽  
Table Grape ◽  
Modified Atmosphere ◽  
Minimally Processed ◽  
High Co2 ◽  
Table Grapes ◽  
Climacteric Fruit ◽  
Negative Effect

Table grape is a non-climacteric fruit, very sensitive to water loss and gray mold during postharvest handling and storage. The aim of this work was to evaluate the effects of modified atmosphere packaging and chitosan treatment on quality and sensorial parameters of minimally processed cv. ‘Italia’ table grape during cold storage (14 days at 5 °C) and shelf-life (7 and 14 days of cold storage plus 5 days at 20 °C), reproducing a retail sales condition. Our data showed a significant effect of high CO2-modified atmosphere in combination with chitosan and alone on preserving quality, sensorial parameters, and delaying decay of minimally processed table grape. The most effective treatment in terms of preservation of quality, sensory, and nutritional quality was high-CO2 modified atmosphere packaging plus chitosan treatment. The overall results showed that when a proper modified atmosphere packaging is combined with a postharvest chitosan treatment, gray mold growth can effectively be controlled in ready-to-eat cv. ‘Italia’ table grape and that modified atmosphere packaging (MAP) with high levels of CO2 and reduced concentration of O2 in combination with chitosan treatment could prevent the negative effect of high-CO2 in-packages level, like berry browning and rachis browning and dehydration.

Effect of Modified Atmosphere Packaging on the Persistence and Expression of Virulence Factors of Escherichia coli O157:H7 on Shredded Iceberg Lettuce†

2011 ◽  
Vol 74 (5) ◽  
pp. 718-726 ◽  
Author(s):  
MANAN SHARMA ◽  
SUDESNA LAKSHMAN ◽  
SEAN FERGUSON ◽  
DAVID T. INGRAM ◽  
YAGUANG LUO ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Virulence Factors ◽  
Modified Atmosphere Packaging ◽  
Ambient Air ◽  
Modified Atmosphere ◽  
Escherichia Coli O157 ◽  
Atmospheric Conditions ◽  
E Coli ◽  
Leafy Greens ◽  
Fresh Cut

Fresh-cut leafy greens contaminated with Escherichia coli O157:H7 have caused foodborne outbreaks. Packaging conditions, coupled with abusive storage temperatures of contaminated lettuce, were evaluated for their effect on the potential virulence of E. coli O157:H7. Shredded lettuce was inoculated with 5.58 and 3.98 log CFU E. coli O157:H7 per g and stored at 4 and 15°C, respectively, for up to 10 days. Lettuce was packaged under treatment A (modified atmosphere packaging conditions used for commercial fresh-cut produce, in gas-permeable film with N2), treatment B (near–ambient air atmospheric conditions in a gas-permeable film with microperforations), and treatment C (high-CO2 and low-O2 conditions in a gas-impermeable film). E. coli O157:H7 populations from each treatment were determined by enumeration of numbers on MacConkey agar containing nalidixic acid. RNA was extracted from packaged lettuce for analysis of expression of virulence factor genes stx2, eae, ehxA, iha, and rfbE. E. coli O157:H7 populations on lettuce at 4°C under all treatments decreased, but most considerably so under treatment B over 10 days. At 15°C, E. coli O157:H7 populations increased by at least 2.76 log CFU/g under all treatments. At 15°C, expression of eae and iha was significantly greater under treatment B than it was under treatments A and C on day 3. Similarly, treatment B promoted significantly higher expression of stx2, eae, ehxA, and rfbE genes on day 10, compared with treatments A and C at 15°C. Results indicate that storage under near–ambient air atmospheric conditions can promote higher expression levels of O157 virulence factors on lettuce, and could affect the severity of E. coli O157:H7 infections associated with leafy greens.

Improvement of Table Grapes Quality and Safety by the Combination of Modified Atmosphere Packaging (MAP) and Eugenol, Menthol, or Thymol

2005 ◽  
Vol 53 (19) ◽  
pp. 7458-7464 ◽  
Author(s):  
Juan Miguel Valverde ◽  
Fabián Guillén ◽  
Domingo Martínez-Romero ◽  
Salvador Castillo ◽  
María Serrano ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Quality And Safety ◽  
Table Grapes

scholarly journals Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes

HortScience ◽  
2009 ◽  
Vol 44 (7) ◽  
pp. 1947-1952 ◽  
Author(s):  
Liping Kou ◽  
Yaguang Luo ◽  
Wu Ding ◽  
Xinghua Liu ◽  
William Conway
Keyword(s):  
Water Treatment ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Hot Water ◽  
Microbial Populations ◽  
Modified Atmosphere ◽  
Hot Water Treatment ◽  
Table Grapes ◽  
Entire Storage Period

Alternatives to sulfur dioxide to maintain quality of table grapes, including various combinations of rachis removal, chlorinated wash, hot water treatment, and modified atmosphere packaging, were explored in this study. Grapes were prepared by cutting off the rachis 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, short-stem and cluster grapes were subjected to chlorinated wash and/or hot water (45 °C, 8 min) treatment and packaged in plastic trays sealed with a gas-permeable film. The treated grapes as well as the commercially packed grapes (COM) in their original packages were stored at 5 °C for up to 4 weeks. Hot water treatment resulted in significantly (P < 0.05) higher oxygen retention and lower carbon dioxide accumulation in package headspaces, maintained a firmer texture, higher overall visual quality, lower decay rate, and lower microbial populations than other treatments or COM during the entire storage period. Grapes that were cut from the rachis and treated with hot water and chlorine maintained the highest quality for 4 weeks with the least decay among all treatments. A chlorine prewash treatment significantly (P < 0.05) reduced microbial populations on cluster grapes and maintained better overall quality. Conventional COM grapes developed dark decay and lost turgidity and were of unacceptable quality at 28 days of storage.

scholarly journals APPLICATION OF MODIFIED ATMOSPHERE PACKAGING AND HUMIDITY CONTROL TO EXTEND THE STORAGE LIFE OF GRAPE VARIETIES GROWN IN EASTERN UNITED STATES - A COMPARATIVE STUDY

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1139d-1139
Author(s):  
Albert F. Elboudwarej ◽  
Robert C. Herner
Keyword(s):  
United States ◽  
Relative Humidity ◽  
Modified Atmosphere Packaging ◽  
Table Grape ◽  
Modified Atmosphere ◽  
Eastern United States ◽  
General Acceptance ◽  
Table Grapes ◽  
Grape Varieties ◽  
Storage Characteristics

In 1987, 1988, and 1989, the behavior of four different table grape varieties including Alden, Concord, Himrod, and Vanessa were studied during storage at 0°C.The first objective of our study was to determine the behavior of table grapes in modified atmosphere packages in terms of general acceptance. After three years of experimenting with these three films we were able to obtain a modified atmosphere of about 3% O2 and 10-15% CO2 at 0°C using a 3 mil thickness LDPE.Our second objective was to use moisture absorbents as a means of reducing the relative humidity inside the void volume of a package by the inclusion of different desiccants in the package to establish a desirable relative humidity.Examining different storage characteristics, our data showed that `Himrod', `Vanessa', and `Concord' grape clusters stored in the presence of KNO3 and KCl had better quality compared to grape clusters stored in the presence of other sorption compounds or controls with no sorbants.

Effects of Modified Atmosphere Packaging and Types of Pouches on Product Attributes of Frozen (IQF) Turkey Strips

1993 ◽  
Vol 56 (7) ◽  
pp. 627-629
Author(s):  
E. E. RAY ◽  
Y. OLIVAS ◽  
M. VINCENT ◽  
D. SMITH
Keyword(s):  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Ambient Air ◽  
Modified Atmosphere ◽  
Product Attributes ◽  
Triangle Test ◽  
Thiobarbituric Acid Value ◽  
Overall Evaluation ◽  
Barrier Film

The influence of modified atmosphere packaging and barrier properties of films upon product attributes of frozen (IQF) turkey strips was evaluated every 28 d over a duration of 196 d. Three gases/mixtures were used (CO2, N2, and ambient air) for flushing two pouches, a pouch made from normal barrier film (861) and a pouch made from a high barrier film (863). The triangle test and organoleptic evaluations were performed separately by a semitrained panel (six members) on the following traits: freshness, structure, mouth feel, overall evaluation, aroma, appearance, and off-flavors. Results from the overall evaluation scores indicate this score was greatly influenced by storage period. Products stored up to 84 d had the highest scores, and the lowest score was for products stored for 196 d. The overall evaluation score was slightly higher for products stored in pouches made from high barrier film. Panelists using the triangle test for each of the seven periods were able to detect differences between treatments 86, 69, 83, 81, and 86% of the time for products stored in 861/CO2, 861/N2, 861/ambient, 863/CO2, and 863/N2, respectively. Products packaged in N2 had the lowest thiobarbituric acid value while products stored in ambient atmosphere had the highest thiobarbituric acid value. Microbial evaluation of the product indicated those microorganisms studied were not influenced by the factors included in this study.

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