Intervention effectmodel-written summary

High CO2 atmosphere alone preserved grape quality and sensory attributes.

A claim from Effects of Modified Atmosphere Packaging and Chitosan Treatment on Quality and Sensorial Parameters of Minimally Processed cv. ‘Italia’ Table Grapes · 2021

Intervention effectobservedoriginal resultpositivesignificant (as stated)measured

Claim · model-written summary

High CO2 atmosphere alone preserved grape quality and sensory attributes.

Taxon
table grapee0
Treatment
high CO2-modified atmospheree0
Outcome
quality, sensorial parameterse0
Direction
preservinge0

Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier

Verbatim

e0

“a significant effect of high CO2-modified atmosphere in combination with chitosan and alone on preserving quality, sensorial parameters, and delaying decay of minimally processed table grape.”

✓ located verbatim in the source · abstract, characters 474–665

Title

Effects of Modified Atmosphere Packaging and Chitosan Treatment on Quality and Sensorial Parameters of Minimally Processed cv. ‘Italia’ Table Grapes

Giorgia Liguori; Giuseppe Sortino; Gregorio Gullo; et al. Agronomy 2021. doi:10.3390/agronomy11020328

Other claims from this paper (6)

Record rev-d5b2ecdaaa29704fd3f3c649d9a638bb40b25ffdfa8685c587ced711bd1578d1 · schema claims-v0.9 · position 2 in the model’s answer

co2 · quality: general · VitisPositive and negative results

11 papers: 7 positive, 4 negative or no effect

6 papers in the same direction as this claim · 3 in the opposite direction · 1 reporting no difference from an alternative

  1. no effect
    The authors conclude that the predicted rise in [CO2] did not produce negative effects on grape and red wine quality.

    Effects of Elevated CO2 on Grapevine (Vitis vinifera L.): Volatile Composition, Phenolic Content, and in Vitro Antioxidant Activity of Red Wine · 2008

    Opposite direction

  2. no effect
    Carbon dioxide did not affect wine quality.

    Simulated Mechanical Harvest and Gondola Transport. 11. Effect of Temperature, Atmosphere, and Skin Contact on Chemical and Sensory Qualities of White Wines · 1971

    Opposite direction

  3. no effect
    Berry composition at harvest was largely unaffected by increased CO2.

    Effect of rising atmospheric CO2 levels on grapevine yield and composition by the middle of the 21st century: what can we learn from the VineyardFACE? · 2023

    Opposite direction

  4. no effect
    CO2-treated and SO2-treated grapes showed no difference in quality after arrival.

    Elevated carbon dioxide to suppress Botrytis growth during reefer container transport of table grapes · 2024 · compared with SO2-treated

    No difference from an alternative

  5. positive
    Elevated CO2 alone had a beneficial effect on must quality and compensated for the negative effects of high temperature.

    Assessment of Nutritional and Quality Properties of Leaves and Musts in Three Local Spanish Grapevine Varieties Undergoing Controlled Climate Change Scenarios · 2021

    Same direction

  6. positive
    Controlled-atmosphere cold storage retained better grape quality than other variants.

    Determining the pectinesterase enzyme activity when storing table grape varieties depending on the degree of ripening · 2021 · compared with other variants

    Same direction

  7. positive
    Up to 10kPa CO2 preserved table grape quality and sensory parameters.

    CO2 modified atmosphere packaging: stress condition or treatment to preserve fruit and vegetable quality? · 2023

    Same direction

  8. positive
    High-CO2 packaging suppressed decreases in sensory and flavor quality.

    Effects of High CO_2 Package on Quality of Grape During Storage · 2012

    Same direction

2 papers more in this group

See all 11 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.