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

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.

• Publication year

  2019

• Venue

  Food Research

• Publication date

  2019-07-30

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.26656/FR.2017.4(1).222
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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