Abstract
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.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 11
Claim · model-written summary
Hot water treatment gave higher oxygen retention in package headspaces than other treatments or commercial packs.
Verbatim
t0“Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes”
e0“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”
Claim · model-written summary
Hot water treatment gave lower carbon dioxide accumulation in package headspaces than other treatments or commercial packs.
Verbatim
t0“Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes”
e0“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”
Claim · model-written summary
Hot water treatment maintained a firmer texture of table grapes than other treatments or commercial packs.
Verbatim
t0“Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes”
e0“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”
Claim · model-written summary
Hot water treatment gave higher overall visual quality than other treatments or commercial packs.
Verbatim
t0“Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes”
e0“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”
Claim · model-written summary
Hot water treatment gave lower decay rate than other treatments or commercial packs.
Verbatim
t0“Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes”
e0“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”
Claim · model-written summary
Hot water treatment gave lower microbial populations than other treatments or commercial packs.
Verbatim
t0“Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes”
e0“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”
Claim · model-written summary
Grapes cut from the rachis and treated with hot water and chlorine maintained the highest quality for 4 weeks with the least decay.
Verbatim
t0“Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes”
e1“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”
Claim · model-written summary
A chlorine prewash significantly reduced microbial populations on cluster grapes.
- Taxon
- table grapest0
- Organ / stage
- cluster grapese2
- Treatment
- A chlorine prewash treatmente2
- Outcome
- microbial populationse2
- Direction
- reducede2
Not reportedComparator
Verbatim
t0“Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes”
e2“A chlorine prewash treatment significantly ( P < 0.05) reduced microbial populations on cluster grapes and maintained better overall quality”
Claim · model-written summary
A chlorine prewash maintained better overall quality of cluster grapes.
- Taxon
- table grapest0
- Organ / stage
- cluster grapese2
- Treatment
- A chlorine prewash treatmente2
- Outcome
- overall qualitye2
- Direction
- bettere2
Not reportedComparator
Verbatim
t0“Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes”
e2“A chlorine prewash treatment significantly ( P < 0.05) reduced microbial populations on cluster grapes and maintained better overall quality”
Claim · model-written summary
Conventional commercially packed grapes developed dark decay and lost turgidity during storage.
Verbatim
t0“Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes”
e3“Conventional COM grapes developed dark decay and lost turgidity and were of unacceptable quality at 28 days of storage”
Claim · model-written summary
Conventional COM grapes were of unacceptable quality at 28 days of storage.
Verbatim
t0“Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes”
e3“Conventional COM grapes developed dark decay and lost turgidity and were of unacceptable quality at 28 days of storage”
The same questions in other papers
heat · quality: postharvest · VitisPositive and negative results
3 papers in the same direction as this paper · 4 in the opposite direction
- no effect
- positive
- negative
4 papers more in this group
See all 8 papers →heat · molecular: metabolites · VitisPositive and negative results
9 papers in the same direction as this paper · 6 in the opposite direction
- no effect
- negative
- negative
12 papers more in this group
See all 16 papers →heat · disease · VitisPositive and negative results
15 papers in the same direction as this paper · 1 in the opposite direction
- positive
- positive
- positive
13 papers more in this group
See all 17 papers →heat · quality: general · VitisResults agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.