Abstract
Table grapes are characterized by high susceptibility to mold development during post-harvest, mostly due to Botrytis cinerea. Microwave application on ready-to-eat product can represent an alternative to antifungal treatment. With the aim of identifying the maximum energy that can be applied on grape without detrimental effects a Central Composite Design was developed testing the application of 10 combinations of treatment time (seconds) and microwave power (Watt). As a result, energies above 8000 kJ negatively affected the sensorial quality of fresh product, both in the presence and absence of B. cinerea inoculum (106 log CFU g-1). The physico-chemical parameters did not show significant differences, but two time/power combinations improved sensory quality of table grape, being selected for the subsequent packaging trial: 14 s/100 W and 80 s/100 W. Treatments were applied before or after packaging in polypropylene bags. At the end of storage period, 100 W applied for 80 seconds before packaging led to a better external appearance of the product than the other treatments, maintaining an intermediate level of mesophilic bacterial load and no significant differences in terms of nutritional quality. 80 seconds at 100 Watt combined with packaging can represent a valuable starting point for further experiments.
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Claims 8
Claim · model-written summary
Microwave energies above 8000 kJ harmed fresh grape sensory quality with or without Botrytis inoculum.
- Taxon
- table grapest0
- Treatment
- energies above 8000 kJe0
- Interactor
- B. cinerea
Botrytis cinereae0pathogen - Outcome
- sensorial quality of fresh producte0
- Direction
- negatively affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“energies above 8000 kJ negatively affected the sensorial quality of fresh product, both in the presence and absence of B. cinerea inoculum (106 log CFU g-1).”
t0“table grapes”
Claim · model-written summary
The tested microwave combinations did not significantly change physicochemical parameters.
- Taxon
- table grapest0
- Outcome
- physico-chemical parameterse0
- Direction
- did not show significant differencese0
Not reportedTreatmentComparator
Verbatim
e0“The physico-chemical parameters did not show significant differences”
t0“table grapes”
Claim · model-written summary
Microwave treatment at 14 s/100 W improved sensory quality.
Not reportedComparator
Verbatim
e0“two time/power combinations improved sensory quality of table grape, being selected for the subsequent packaging trial: 14 s/100 W and 80 s/100 W.”
Claim · model-written summary
Microwave treatment at 80 s/100 W improved sensory quality.
Not reportedComparator
Verbatim
e0“two time/power combinations improved sensory quality of table grape, being selected for the subsequent packaging trial: 14 s/100 W and 80 s/100 W.”
Claim · model-written summary
Applying 100 W for 80 seconds before packaging gave better external appearance than other treatments after storage.
Verbatim
e0“At the end of storage period, 100 W applied for 80 seconds before packaging led to a better external appearance of the product than the other treatments”
t0“table grapes”
Claim · model-written summary
The 100 W, 80 second prepackaging treatment maintained an intermediate mesophilic bacterial load.
Verbatim
e0“100 W applied for 80 seconds before packaging led to a better external appearance of the product than the other treatments, maintaining an intermediate level of mesophilic bacterial load”
t0“table grapes”
Claim · model-written summary
The 100 W, 80 second prepackaging treatment produced no significant nutritional quality difference.
Verbatim
e0“100 W applied for 80 seconds before packaging led to a better external appearance of the product than the other treatments, maintaining an intermediate level of mesophilic bacterial load and no significant differences in terms of nutritional quality.”
t0“table grapes”
Claim · model-written summary
The authors propose 80 seconds at 100 Watt combined with packaging as a starting point for further experiments.
Verbatim
e0“80 seconds at 100 Watt combined with packaging can represent a valuable starting point for further experiments.”
t0“table grapes”
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storage · quality: grain · VitisPositive and negative results
1 paper in the same direction as this paper · 2 reporting no difference from an alternative
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storage · quality: postharvest · VitisResults agree
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- positive
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See all 22 papers →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.