Effects of Grape Seed Oil on Postharvest Life and Quality of Some Grape Cultivars
Table grapes (Vitis vinifera L.) are an important crop worldwide. Postharvest problems like berry shattering, decay and stem dehydration are some of the important factors that limit the marketing of table grapes. Edible coatings are an alternative for increasing shelf-life of fruits, protecting fruits from humidity and oxygen effects, thus retarding their deterioration. This study aimed to compare different grape seed oil applications (GSO, 0.5 g L-1, 1 g L-1, 2 g L-1) and SO2 generating pads effects (SO2-1, SO2-2). Treated grapes with GSO and generating pads were packaged into polyethylene trays and stored at 0 ± 1°C and 85-95% moisture. Effects of the applications were investigated by some quality and sensory evaluations with intervals of 15 days. SO2 applications were determined the most effective treatments for minimizing weight loss and changes in TA, pH, color and appearance value. Grape seed oil applications were determined as a good alternative for grape preservation, improving weight losses and °Brix, TA, the color values and sensory analysis. Commercially, ‘Alphonse Lavallée’ clusters were stored for 75 days and ‘Antep Karası’ clusters for 60 days. The data obtained from GSO indicated that it had a similar quality result to SO2 for up to 40 days storage.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.3607846Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 670
 FAO, http://www.fao.org/faostat/en/, 2019. Accessed on 13/01/2019.
 OIV, "2017 World Vitiviniculture Situation," http://www.oiv.int/public/medias/5479/oiv-en-bilan-2017.pdf, 2019. Accessed on 13/01/2019.
 E. Pereira, W. Spagnol, and V. Silveira Junior, “Water loss in table grapes: model development and validation under dynamic storage conditions,” Food Science and Technology, vol. 38, no. 3, pp. 473-479, 2018.
 A. Abdolahi, A. Hassani, Y. Ghosta, I. Bernousi, and M. Meshkatalsadat, “Study on the potential use of essential oils for decay control and quality preservation of Tabarzeh table grape,” Journal of Plant Protection Research, vol. 50, no. 1, pp. 45-52, 2010.
 C. Crisosto, D. Garner, and G. Crisosto, “Carbon dioxide-enriched atmospheres during cold storage limit losses from Botrytis but accelerate rachis browning of ‘Redglobe’table grapes,” Postharvest Biology and Technology, vol. 26, no. 2, pp. 181-189, 2002.
 A. Lichter, T. Kaplunov, Y. Zutahy, and S. Lurie, “Unique techniques developed in Israel for short-and long-term storage of table grapes,” Israel Journal of Plant Sciences, vol. 63, no. 1, pp. 2-6, 2016.
 X. Chen, Z. Zhu, X. Zhang, A. Oana Antoce, and W. Mu, “Modeling the Microbiological Shelf Life of Table Grapes and Evaluating the Effects of Constant Concentrations of Sulfur Dioxide,” Journal of Food Processing and Preservation, vol. 41, no. 4, pp. e13058, 2017.
 S. Ahmed, S. Roberto, A. Domingues, M. Shahab, O. Junior, C. Sumida, and R. de Souza, “Effects of Different Sulfur Dioxide Pads on Botrytis Mold in ‘Italia’Table Grapes under Cold Storage,” Horticulturae, vol. 4, no. 4, pp. 29, 2018.
 F. Gabler, and J. Smilanick, “Postharvest control of table grape gray mold on detached berries with carbonate and bicarbonate salts and disinfectants,” American Journal of Enology and Viticulture, vol. 52, no. 1, pp. 12-20, 2001.
 F. Sabir, A. Sabir, and Z. Kara, “Effects of modified atmosphere packing and ethanol treatment on quality of minimally processed table grapes during cold storage,” Bulgarian Journal of Agricultural Science, vol. 16, no. 6, pp. 678-686, 2010.
 E. Fallik, “Prestorage hot water treatments (immersion, rinsing and brushing),” Postharvest biology and technology, vol. 32, no. 2, pp. 125-134, 2004.
 F. Sabir, and A. Sabir, “Quality response of table grapes (Vitis vinifera L.) during cold storage to postharvest cap stem excision and hot water treatments,” International Journal of Food Science & Technology, vol. 48, no. 5, pp. 999-1006, 2013.
 J. Retamales, B. Defilippi, M. Arias, P. Castillo, and D. Manrı́quez, “High-CO2 controlled atmospheres reduce decay incidence in Thompson Seedless and Red Globe table grapes,” Postharvest Biology and Technology, vol. 29, no. 2, pp. 177-182, 2003.
 W. Xu, X. Peng, Y. Luo, J. Wang, X. Guo, and K. Huang, “Physiological and biochemical responses of grapefruit seed extract dip on ‘Redglobe’grape,” LWT-Food Science and Technology, vol. 42, no. 2, pp. 471-476, 2009.
 C. Ota, C. Unterkircher, V. Fantinato, and M. Shimizu, “Antifungal activity of propolis on different species of Candida,” Mycoses, vol. 44, no. 9‐10, pp. 375-378, 2001.
 Z. Kara, F. Sabir, K. Yazar, and A. Sabir, "Maintaining postharvest quality of table grapes (V. vinifera L.) by pre-storage grape seed oil treatment.", 2012.
 S. Çelik, E. Bal, and D. Kök, “Kozak Siyahı Üzüm Çeşidi Üzerine Hasat Sonrası Bazı Uygulamaların Etkisi,” JOTAF/Tekirdağ Ziraat Fakültesi Dergisi, vol. 8, no. 2, pp. 65-76, 2011.
 Y. Yilmaz, and R. Toledo, “Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid,” Journal of agricultural and food chemistry, vol. 52, no. 2, pp. 255-260, 2004.
 K. Ali, F. Maltese, Y. Choi, and R. Verpoorte, “Metabolic constituents of grapevine and grape-derived products,” Phytochemistry Reviews, vol. 9, no. 3, pp. 357-378, 2010.
 AOAC, Official methods of analysis of the Association of Official Analytical Chemists: The Association, 1990.
 H. Li, Y. Wang, F. Liu, Y. Yang, Z. Wu, H. Cai, Q. Zhang, Y. Wang, and P. Li, “Effects of chitosan on control of postharvest blue mold decay of apple fruit and the possible mechanisms involved,” Scientia Horticulturae, vol. 186, pp. 77-83, 2015.
 F. Sabır Küçükbasmacı, and A. Sabır, “Postharvest Quality Maintenance of Table Grapes cv.’Alphonse Lavallée’by Exogenous Applications of Salicylic Acid, Oxalic Acid and MAP,” Erwerbs-Obstbau, vol. 59, no. 3, pp. 211-219, 2017.
 F. Artés-Hernández, E. Aguayo, and F. Artés, “Alternative atmosphere treatments for keeping quality of ‘Autumn seedless’ table grapes during long-term cold storage,” Postharvest Biology and Technology, vol. 31, no. 1, pp. 59-67, 2004.
 D. Valero, J. Valverde, D. Martínez-Romero, F. Guillén, S. Castillo, and M. Serrano, “The combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapes,” Postharvest Biology and Technology, vol. 41, no. 3, pp. 317-327, 2006.
 Y. Yue, Y. Zhu, X. Fan, X. Hou, C. Zhao, S. Zhang, and J. Wu, “Generation of octoploid switchgrass in three cultivars by colchicine treatment,” ndustrial Crops and Products, vol. 107, pp. 20-21, 2017.
 C. Costa, A. Lucera, A. Conte, M. Mastromatteo, B. Speranza, A. Antonacci, and M. Del Nobile, “Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape,” Journal of Food Engineering, vol. 102, no. 2, pp. 115-121, 2011.
 C. Conde, P. Silva, N. Fontes, A. Dias, R. Tavares, M. Sousa, A. Agasse, S. Delrot, and H. Gerós, “Biochemical changes throughout grape berry development and fruit and wine quality,” 2007.
 L. Sánchez-González, C. Pastor, M. Vargas, A. Chiralt, C. González-Martínez, and M. Cháfer, “Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes,” Postharvest Biology and Technology, vol. 60, no. 1, pp. 57-63, 2011.
 E. Bal, D. Kök, and S. Çelik, “Kozak Siyahı Üzüm Çeşidi Üzerine Hasat Sonrası Bazı Uygulamaların Etkisi,” 2011.
 S. Çelik, “Bağcılık (Ampeloloji),” Trakya Üniversitesi Tekirdağ Ziraat Fakültesi Bahçe Bitkileri Bölümü, pp. 428, 2011.
 A. Kader, Postharvest technology of horticultural crops: University of California Agriculture and Natural Resources, 2002.
 E. Carvajal-Millán, T. Carvallo, J. Orozco, M. Martínez, I. Tapia, V. Guerrero, A. Rascón-Chu, J. Llamas, and A. Gardea, “Polyphenol oxidase activity, color changes, and dehydration in table grape rachis during development and storage as affected by N-(2-chloro-4-pyridyl)-N-phenylurea,” Journal of agricultural and food chemistry, vol. 49, no. 2, pp. 946-951, 2001.
 E. Monteleone, N. Condelli, C. Dinnella, and M. Bertuccioli, “Prediction of perceived astringency induced by phenolic compounds,” Food Quality and Preference, vol. 15, no. 7-8, pp. 761-769, 2004.
 M. Pretel, M. Martinez-Madrid, J. Martinez, J. Carreno, and F. Romojaro, “Prolonged storage of ‘Aledo’table grapes in a slightly CO2 enriched atmosphere in combination with generators of SO2,” LWT-Food Science and Technology, vol. 39, no. 10, pp. 1109-1116, 2006.
 H. König, G. Unden, and J. Fröhlich, Biology of Microorganisms on Grapes, in Must and in Wine: Springer, 2009.