Quality response of table grapes (Vitis vinifera L.) during cold storage to postharvest cap stem excision and hot water treatments
Küçük Resim Yok
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Berry quality, total phenol, sensory characteristics and decay incidence of grapes (V. vinifera cvs. Mukule and Red Globe) as affected by prestorage hot water immersion with or without cap stem excision treatments were investigated with 7-day interval during storage at 1 degrees C for 21days. Weight loss occurred mainly up to the second week and was more pronounced for the untreated control samples subjected to the stem excision. In Mukule, the least weight loss value was obtained from hot watertreated grapes (0.62%), while the highest loss occurred in control grapes of stem-excised berries (0.96%). Immersion of stem-retained grapes in hot water was the best applications for maintenance of overall storage quality for both cultivars. According to panellist scores, it is evident that hot water has positive effect on maintaining the minimally processed table grapes without altering the flavour and taste of the commodity. Stem-retained berries of hot water treatment had the highest score for both Mukule and Red Globe, with their values 3.8 and 4.2, respectively, while the least values were obtained from stem-excised berries of untreated control group of both the cultivars (1.9 and 3.0, respectively). At the end of three-week storage, the least decay rates were determined in stem-retained berries that received hot water treatment (5.3% for Mukule and 1.1% for Red Globe). Attenuate influence of brief high temperature exposure on ripening parameters (SSC, TA, MI, pH) was also observed. Postharvest hot water treatment may be used as a nonchemical means to extent storage life of minimally processed grapes with its alleviating effect on physiological disorders. Cap stem retaining in minimal processing can be recommended to maintain the quality of grapes.
Açıklama
Anahtar Kelimeler
Minimally processed grapes, phenol content, postharvest quality, sensory analysis
Kaynak
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
48
Sayı
5
