Bio-based and SO2-generating plastic liners to extend the shelf life of ‘Benitaka’ table grapes

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Data

2023-03-01

Autores

de Aguiar, Aline Cristina
Higuchi, Maíra Tiaki
Ribeiro, Luana Tainá Machado
Leles, Nathalia Rodrigues
Bosso, Bruna Evelisse Caetano
Shimizu, Gabriel Danilo
da Silva, Marlon Jocimar Rodrigues [UNESP]
Marques, Viviani Vieira
Yamashita, Fábio
Youssef, Khamis

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Resumo

This study evaluates a bio-based laser-perforated and recyclable SO2-generating liners, alone or in combination with ultra-fast SO2-generating before packaging, to extend the shelf life of ‘Benitaka’ table grapes (Vitis vinifera L.). Grape bunches were harvested from a commercial vineyard in Parana, southern Brazil, in 2020 and 2021, and packaged in clamshells organized in cardboard boxes (10 clamshells per box). Boxes were sealed with liners and were stored at 1.0 ± 1 °C and at 70–80% relative humidity. The presence of gray mold was assessed 30 d and 45 d after cold storage, and after 3 additional days at room temperature (22 ± 1 °C); bunch weight loss, stem browning, shattered berries, and bleaching were assessed. Bio-based and SO2-generating liners, in combination with ultra-fast SO2-generating pads applied before packaging ‘Benitaka’ table grapes, were effective in controlling the incidence of gray mold at 45 d of cold storage (< 0.4%) and at 3 d of room temperature (< 0.8%); this extended the shelf life of grapes, with low weight loss, fewer shattered berries, and the maintenance of stem freshness. The bio-based liner alone does not control gray mold effectively, but it has no adverse effect on the physicochemical qualities of ‘Benitaka’ grapes and is an eco-friendly packaging material. Using compostable bio-based or recyclable SO2-generating perforated plastic liners to control gray mold and other postharvest diseases may promote the near future use of sustainable materials in the food industry.

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Palavras-chave

Botrytis cinerea, Gray mold, Postharvest, Sulfur dioxide, Vitis vinifera L.

Como citar

Postharvest Biology and Technology, v. 197.

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