אסיף מאגר המחקר החקלאי

Modified ethanol atmosphere to control decay of table grapes during storage

Year:

2006

Source of publication :

Authors :

Volume :

42

Co-Authors:

Lurie, S., Department of Postharvest Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Pesis, E., Department of Postharvest Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Gadiyeva, O., Department of Postharvest Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Feygenberg, O., Department of Postharvest Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Ben-Arie, R., Department of Postharvest Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Kaplunov, T., Department of Postharvest Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Zutahy, Y., Department of Postharvest Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Lichter, A., Department of Postharvest Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel

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Abstract:

The efficacy of three methods of applying ethanol to prevent storage decay was tested on two cultivars of table grapes, 'Superior' and 'Thompson Seedless'. Ethanol was applied by: (1) dipping grapes in 50% ethanol for 10 s followed by air drying before packaging; (2) placing a container with a wick and 4 or 8 ml ethanol/kg grapes inside the package; (3) applying 4 or 8 ml ethanol/kg grapes to paper and placing this paper above the grapes in the package. The grapes were stored for 6 or 8 weeks at 0 °C and assessed after an additional 3 days at 20 °C. All methods of application controlled decay as well as or better than a SO2-releasing pad. The ethanol impregnated paper caused high levels of berry browning, perhaps because of high levels of acetaldehyde inside the package. However, the taste of the berries was not impaired by any of the ethanol applications. The taste of 'Thompson Seedless' grapes stored for 8 weeks in modified atmosphere storage was affected by CO2 levels above 7%. Some methods of applying ethanol used here show promise as alternatives to SO2 to prevent decay of grapes during storage while maintaining fruit quality. © 2006 Elsevier B.V. All rights reserved.

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