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

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dc.contributor.authorSabir, Ali
dc.contributor.authorSabir, Ferhan K.
dc.contributor.authorKara, Zeki
dc.date.accessioned2020-03-26T18:14:24Z
dc.date.available2020-03-26T18:14:24Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIncreasing 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 A degrees 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.en_US
dc.identifier.doi10.1007/s13197-011-0237-zen_US
dc.identifier.endpage318en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue3en_US
dc.identifier.pmid23572752en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage312en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-011-0237-z
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26415
dc.identifier.volume48en_US
dc.identifier.wosWOS:000287758500010en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectVitisen_US
dc.subjectTable grapeen_US
dc.subjectPostharvest managementen_US
dc.subjectFresh-cuten_US
dc.subjectQuality maintenanceen_US
dc.subjectEdible coatingen_US
dc.subjectWeight lossen_US
dc.subjectBerry decayen_US
dc.titleEffects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storageen_US
dc.typeArticleen_US

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