The demand for natural fresh-cut products characterized by high quality has promoted the research for non-chemical post-harvest treatments. The aim of this study was to evaluate the effect of air purification with the ion generator Ionny® (Fruit control Equipment, Italy) on fresh-cut table grape quality during post-harvest storage. The air purification was the effect of positively and negatively charged ions generated by the ion generator at atmospheric pressure. The treatment was applied in a storage room on fresh-cut table grape at 0°C for 21 days. Berries were analyzed for weight loss, flesh firmness, skin color, total phenols, acidity, total soluble solids, vitamin C and total yeasts/molds. Results showed that ions treatment positively influenced the quality maintenance of the product, by improving color retention, limiting weight losses and preserving high phenolic content during postharvest storage. Moreover, in cv Red Globe treated berries showed higher soluble solids, acidity, lightness and lower firmness losses, while in cv Italia the ions treatment limited the growth of the microorganisms.

Cluster ions to preserve ready-to-eat table grape during cold storage

Chiabrando V.;Giacalone G.
Last
2020

Abstract

The demand for natural fresh-cut products characterized by high quality has promoted the research for non-chemical post-harvest treatments. The aim of this study was to evaluate the effect of air purification with the ion generator Ionny® (Fruit control Equipment, Italy) on fresh-cut table grape quality during post-harvest storage. The air purification was the effect of positively and negatively charged ions generated by the ion generator at atmospheric pressure. The treatment was applied in a storage room on fresh-cut table grape at 0°C for 21 days. Berries were analyzed for weight loss, flesh firmness, skin color, total phenols, acidity, total soluble solids, vitamin C and total yeasts/molds. Results showed that ions treatment positively influenced the quality maintenance of the product, by improving color retention, limiting weight losses and preserving high phenolic content during postharvest storage. Moreover, in cv Red Globe treated berries showed higher soluble solids, acidity, lightness and lower firmness losses, while in cv Italia the ions treatment limited the growth of the microorganisms.
4
1
49
56
https://doi.org/10.26656/fr.2017.4(1).222
Color, Fresh-cut, Ions, Microorganisms, Quality
Chiabrando V.; Giacalone G.
File in questo prodotto:
File Dimensione Formato  
_7__fr-2019-222_chiabrando(1).pdf

Accesso aperto

Descrizione: articolo principale
Tipo di file: POSTPRINT (VERSIONE FINALE DELL’AUTORE)
Dimensione 364.3 kB
Formato Adobe PDF
364.3 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1719010
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 0
  • ???jsp.display-item.citation.isi??? ND
social impact