A study on quality loss of minimally processed grapes as affected by film packaging
2009
Del Nobile, M.A. | Conte, A. | Scrocco, C. | Brescia, I. | Speranza, B. | Sinigaglia, M. | Perniola, R. | Antonacci, D.
The influence of film barrier properties on the quality loss of minimally processed grapes stored at 5°C was addressed. Table grapes (Vitis vinifera cv. Italia) differing in quantity and frequency of irrigation, were tested with five different packaging films. Two commercially available films were used: a multilayer film obtained by laminating nylon and a polyolefin layer (NP), an oriented polypropylene film (OPP), along with three biodegradable polyester-based films (NVT-100, NVT-50 and NVT-35). The packed grape quality during storage was determined by monitoring the headspace oxygen and carbon dioxide concentration, the grape sensory qualities, and the viable cell concentration of the following spoilage microorganisms: total viable bacterial count, lactic acid bacteria, yeasts and molds. All the investigated films successfully preserved the quality of packed produce for the entire observation period (35 d). However, the best results were obtained using high barrier films such as NP and NVT-100. Slight differences were recorded between the two sets of table grapes in terms of respiratory activity and sensory quality.
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