Abstract
Summary Berry quality, total phenol, sensory characteristics and decay incidence of grapes ( V. vinifera cvs . Müşküle and Red Globe) as affected by prestorage hot water immersion with or without cap stem excision treatments were investigated with 7‐day interval during storage at 1 °C for 21 days. Weight loss occurred mainly up to the second week and was more pronounced for the untreated control samples subjected to the stem excision. In Müşküle, the least weight loss value was obtained from hot water–treated grapes (0.62%), while the highest loss occurred in control grapes of stem‐excised berries (0.96%). Immersion of stem‐retained grapes in hot water was the best applications for maintenance of overall storage quality for both cultivars. According to panellist scores, it is evident that hot water has positive effect on maintaining the minimally processed table grapes without altering the flavour and taste of the commodity. Stem‐retained berries of hot water treatment had the highest score for both Müşküle and Red Globe, with their values 3.8 and 4.2, respectively, while the least values were obtained from stem‐excised berries of untreated control group of both the cultivars (1.9 and 3.0, respectively). At the end of three‐week storage, the least decay rates were determined in stem‐retained berries that received hot water treatment (5.3% for Müşküle and 1.1% for Red Globe). Attenuate influence of brief high temperature exposure on ripening parameters (SSC, TA, MI, pH ) was also observed. Postharvest hot water treatment may be used as a nonchemical means to extent storage life of minimally processed grapes with its alleviating effect on physiological disorders. Cap stem retaining in minimal processing can be recommended to maintain the quality of grapes.
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Claims 12
Claim · model-written summary
In Müşküle, hot water treatment gave the least weight loss (0.62%).
- Taxon
- table grapest0
- Material
- Müşkülee1
- Treatment
- hot watere1
- Outcome
- weight losse1
- Direction
- leaste1
- Value
- 0.62%e1
Not reportedComparator
Verbatim
t0“table grapes”
e1“In Müşküle, the least weight loss value was obtained from hot water–treated grapes (0.62%)”
Claim · model-written summary
Control grapes of stem-excised berries had the highest weight loss (0.96%).
Verbatim
t0“table grapes”
e2“while the highest loss occurred in control grapes of stem‐excised berries (0.96%)”
e3“Weight loss occurred mainly up to the second week and was more pronounced for the untreated control samples subjected to the stem excision”
Claim · model-written summary
Immersion in hot water was the best treatment for maintaining overall storage quality of table grapes.
Not reportedComparator
Verbatim
t0“table grapes”
e4“in hot water was the best applications for maintenance of overall storage quality”
Claim · model-written summary
Stem-retained berries given hot water treatment had the highest sensory score for Müşküle and Red Globe (3.8 and 4.2).
- Taxon
- table grapest0
- Material
- Müşküle and Red Globee5
- Treatment
- hot water treatmente6
- Outcome
- scoree5
- Direction
- higheste5
- Value
- 3.8 and 4.2e5
Not reportedComparator
Verbatim
t0“table grapes”
e5“treatment had the highest score for both Müşküle and Red Globe, with their values 3.8 and 4.2, respectively”
e6“berries of hot water treatment”
Claim · model-written summary
Stem-excised berries of the untreated control group had the lowest panellist scores (1.9 and 3.0).
Verbatim
t0“table grapes”
e3“Weight loss occurred mainly up to the second week and was more pronounced for the untreated control samples subjected to the stem excision”
e6“the least values were obtained from stem‐excised berries of untreated control group of both the cultivars (1.9 and 3.0, respectively)”
e7“According to panellist scores, it is evident that hot water has positive effect on maintaining the minimally processed table grapes without altering the flavour and taste of the commodity”
Claim · model-written summary
Hot water treatment gave the least decay rate in Müşküle (5.3%).
- Taxon
- table grapest0
- Material
- Müşkülee1
- Treatment
- hot water treatmente1
- Outcome
- decay ratese2
- Direction
- leaste2
- Value
- 5.3%e1
Not reportedComparator
Verbatim
t0“table grapes”
e1“received hot water treatment (5.3% for Müşküle and 1.1% for Red Globe)”
e2“the least decay rates were determined”
Claim · model-written summary
Hot water treatment gave the least decay rate in Red Globe (1.1%).
- Taxon
- table grapest0
- Material
- Red Globee1
- Treatment
- hot water treatmente1
- Outcome
- decay ratese2
- Direction
- leaste2
- Value
- 1.1%e1
Not reportedComparator
Verbatim
t0“table grapes”
e1“received hot water treatment (5.3% for Müşküle and 1.1% for Red Globe)”
e2“the least decay rates were determined”
Claim · model-written summary
Brief high temperature exposure attenuated its influence on ripening parameters.
- Taxon
- table grapest0
- Treatment
- brief high temperature exposuree1
- Outcome
- ripening parameterse1
- Direction
- Attenuatee1
Not reportedComparator
Verbatim
t0“table grapes”
e1“Attenuate influence of brief high temperature exposure on ripening parameters”
Claim · model-written summary
Stem excision increased weight loss compared with untreated controls, mainly up to the second week.
Verbatim
t0“table grapes”
e3“Weight loss occurred mainly up to the second week and was more pronounced for the untreated control samples subjected to the stem excision”
Claim · model-written summary
Hot water treatment did not alter the flavour and taste of minimally processed table grapes.
Not reportedComparatorDirection
Verbatim
t0“table grapes”
e7“According to panellist scores, it is evident that hot water has positive effect on maintaining the minimally processed table grapes without altering the flavour and taste of the commodity”
Claim · model-written summary
Postharvest hot water treatment may be used as a nonchemical means to extend storage life of grapes.
Verbatim
e1“to extent storage life of minimally processed grapes”
Claim · model-written summary
Cap stem retaining is recommended to maintain the quality of grapes in minimal processing.
Verbatim
e1“Cap stem retaining in minimal processing can be recommended to maintain the quality of grapes”
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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.