Abstract
ABSTRACT This study aimed to evaluate the effects of ethanol, hot water, and 1‐methylcyclopropene (1‐MCP) as alternatives to sulphur dioxide (SO 2 ) on the quality maintenance of ready‐to‐eat ‘BRS Nubia’, ‘BRS Isis’, and ‘Italia’ table grapes during storage. The treatments were: [1] control (only detached berries); [2] SO 2 (1.5 g Na 2 S 2 O 5 kg −1 grape); [3] ethanol (solution of 30% for 5 min); [4] hot water (50°C for 10 min) and; [5] 1‐MCP (2.0 μL L −1 for 24 h). Table grapes were stored in vented polyethylene clamshells, allocated in experimental chambers during 30 and 60 days of storage (0.5°C). 1‐MCP treatment did not reduce the table grape senescence during storage. Hot water and ethanol immersions showed similar or superior results to SO 2 in decay control until 30 days, but after 60 days of storage, only ethanol and SO 2 controlled decay incidence. However, hot water and ethanol increased the cracking incidence in ‘BRS Isis’ grapes. The phenolic content did not change between storage periods in ‘Italia’ grapes, while it decreased in ‘BRS Nubia’ and ‘BRS Isis’. Hot water treatment, and especially ethanol, can be used as alternatives to SO 2 treatment to extend the shelf‐life of ready‐to‐eat table grapes stored for long periods.
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Claims 12
Claim · model-written summary
1-MCP did not reduce table grape senescence during storage.
Not reportedComparator
Verbatim
e0“1‐MCP treatment did not reduce the table grape senescence during storage.”
Claim · model-written summary
Hot water gave decay control similar or superior to SO 2 until 30 days.
Verbatim
e0“Hot water and ethanol immersions showed similar or superior results to SO 2 in decay control until 30 days”
t0“table grapes”
Claim · model-written summary
Ethanol gave decay control similar or superior to SO 2 until 30 days.
Verbatim
e0“Hot water and ethanol immersions showed similar or superior results to SO 2 in decay control until 30 days”
t0“table grapes”
Claim · model-written summary
Ethanol controlled decay incidence after 60 days.
- Taxon
- table grapest0
- Treatment
- ethanole0
- Outcome
- decay incidencee0
- Direction
- controllede0
- Qualifier
- after 60 days of storagee0
Not reportedComparator
Verbatim
e0“after 60 days of storage, only ethanol and SO 2 controlled decay incidence”
t0“table grapes”
Claim · model-written summary
SO 2 controlled decay incidence after 60 days.
- Taxon
- table grapest0
- Treatment
- SO 2e0
- Outcome
- decay incidencee0
- Direction
- controllede0
- Qualifier
- after 60 days of storagee0
Not reportedComparator
Verbatim
e0“after 60 days of storage, only ethanol and SO 2 controlled decay incidence”
t0“table grapes”
Claim · model-written summary
Hot water increased cracking incidence in BRS Isis grapes.
- Taxon
- grapese0
- Material
- ‘BRS Isis’e0
- Treatment
- hot watere0
- Outcome
- cracking incidencee0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“hot water and ethanol increased the cracking incidence in ‘BRS Isis’ grapes”
Claim · model-written summary
Ethanol increased cracking incidence in BRS Isis grapes.
Not reportedComparator
Verbatim
e0“hot water and ethanol increased the cracking incidence in ‘BRS Isis’ grapes”
Claim · model-written summary
Italia grape phenolic content did not change between storage periods.
Verbatim
e0“The phenolic content did not change between storage periods in ‘Italia’ grapes”
Claim · model-written summary
Phenolic content decreased between storage periods in BRS Nubia grapes.
Verbatim
e0“The phenolic content did not change between storage periods in ‘Italia’ grapes, while it decreased in ‘BRS Nubia’ and ‘BRS Isis’.”
Claim · model-written summary
Phenolic content decreased between storage periods in BRS Isis grapes.
Verbatim
e0“The phenolic content did not change between storage periods in ‘Italia’ grapes, while it decreased in ‘BRS Nubia’ and ‘BRS Isis’.”
Claim · model-written summary
Hot water is recommended as an alternative to SO 2 to extend grape shelf life.
Verbatim
e0“Hot water treatment, and especially ethanol, can be used as alternatives to SO 2 treatment to extend the shelf‐life of ready‐to‐eat table grapes stored for long periods.”
Claim · model-written summary
Ethanol is especially recommended as an alternative to SO 2 to extend grape shelf life.
Verbatim
e0“Hot water treatment, and especially ethanol, can be used as alternatives to SO 2 treatment to extend the shelf‐life of ready‐to‐eat table grapes stored for long periods.”
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