Impact of preharvest and postharvest alginate treatments enriched with vanillin on postharvest decay, biochemical properties, quality and sensory attributes of table grapes. (15th April 2017)

• Record Type: Journal Article
• Authors: Konuk Takma, Dilara; Korel, Figen
• Is Part Of: Food chemistry. Volume 221(2017)
• Page Start: 187
• Page End: 195
• Publication Date: 2017-04-15
• Subjects: Alginate -- Postharvest quality -- Table grapes -- Vanillin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.09.195
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Effect of alginate treatments with/without vanillin on table grapes were studied. Preharvest spray did not affect development of grapes during maturation. Preharvest spray and postharvest coating maintained quality and safety of grapes. Incorporation of vanillin provided significant reduction in fungal growth. Phenolic content and antioxidant activity of grapes were also positively affected. Abstract: Alginate solution enriched with vanillin as a bioactive compound was investigated for improving preharvest and postharvest quality and safety of table grapes. Alginate treatments with or without vanillin as preharvest spray and postharvest coating were implemented on table grapes of Alphonse Lavalleé and Razaki cultivars. Fungal decay, biochemical properties, quality and sensory attributes were evaluated at day of preharvest treatment, at harvesting and during 35 days of storage at 4 ± 2 °C. Alginate treatments with or without vanillin were effective in preventing weight and firmness losses. Total soluble solids, titratable acidity, and color of grapes coated with alginate coatings with or without vanillin showed minor changes compared to control grapes. Alginate coating incorporating vanillin provided significant reduction (1.73 log CFU/g) in yeast-mold growth. Moreover, the coatings maintained greater total phenolic content and antioxidant activity compared to others during postharvest storage. In terms of sensory attributes, appearance was ranked as the highest for alginate coating without vanillin due to glossiness of alginate.