Quality response of table grapes (Vitis vinifera L.) during cold storage to postharvest cap stem excision and hot water treatments

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dc.contributor.authorSabir, Ferhan K.
dc.contributor.authorSabir, Ali
dc.date.accessioned2020-03-26T18:43:05Z
dc.date.available2020-03-26T18:43:05Z
dc.date.issued2013
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBerry 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.en_US
dc.identifier.doi10.1111/ijfs.12052en_US
dc.identifier.endpage1006en_US
dc.identifier.issn0950-5423en_US
dc.identifier.issn1365-2621en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage999en_US
dc.identifier.urihttps://dx.doi.org/10.1111/ijfs.12052
dc.identifier.urihttps://hdl.handle.net/20.500.12395/29765
dc.identifier.volume48en_US
dc.identifier.wosWOS:000317679200014en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectMinimally processed grapesen_US
dc.subjectphenol contenten_US
dc.subjectpostharvest qualityen_US
dc.subjectsensory analysisen_US
dc.titleQuality response of table grapes (Vitis vinifera L.) during cold storage to postharvest cap stem excision and hot water treatmentsen_US
dc.typeArticleen_US

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