Department of Food Engineering, İzmir Institute of Technology, Urla, İzmir, Turkey.
Department of Food Engineering, İzmir Institute of Technology, Urla, İzmir, Turkey.
Food Chem. 2017 Apr 15;221:187-195. doi: 10.1016/j.foodchem.2016.09.195. Epub 2016 Sep 29.
Alginate solution enriched with vanillin as a bioactive compound was investigated for improving preharvest and postharvest quality and safety of table grapes. Alginate treatments with or without vanillin as preharvest spray and postharvest coating were implemented on table grapes of Alphonse Lavalleé and Razaki cultivars. Fungal decay, biochemical properties, quality and sensory attributes were evaluated at day of preharvest treatment, at harvesting and during 35days of storage at 4±2°C. Alginate treatments with or without vanillin were effective in preventing weight and firmness losses. Total soluble solids, titratable acidity, and color of grapes coated with alginate coatings with or without vanillin showed minor changes compared to control grapes. Alginate coating incorporating vanillin provided significant reduction (1.73log CFU/g) in yeast-mold growth. Moreover, the coatings maintained greater total phenolic content and antioxidant activity compared to others during postharvest storage. In terms of sensory attributes, appearance was ranked as the highest for alginate coating without vanillin due to glossiness of alginate.
用香草醛作为生物活性化合物富集的藻酸盐溶液被研究用于提高鲜食葡萄的采前和产后质量和安全性。在 Alphonse Lavalleé 和 Razaki 品种的鲜食葡萄上实施了藻酸盐处理，包括用或不用香草醛作为采前喷雾和产后涂层。在采前处理当天、收获时以及在 4±2°C 下储存 35 天时，评估了真菌腐烂、生化特性、质量和感官特性。用或不用香草醛的藻酸盐处理可有效防止重量和硬度损失。与对照葡萄相比，用藻酸盐涂层或不含香草醛的藻酸盐涂层涂覆的葡萄的总可溶性固体、可滴定酸度和颜色变化较小。含有香草醛的藻酸盐涂层可显著减少（1.73log CFU/g）酵母-霉菌的生长。此外，与其他处理相比，在采后贮藏期间，这些涂层保持了更高的总酚含量和抗氧化活性。就感官属性而言，由于藻酸盐的光泽度，不含香草醛的藻酸盐涂层的外观得分最高。
