De Simone Nicola, Pace Bernardo, Grieco Francesco, Chimienti Michela, Tyibilika Viwe, Santoro Vincenzo, Capozzi Vittorio, Colelli Giancarlo, Spano Giuseppe, Russo Pasquale
Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy.
Foods. 2020 Aug 19;9(9):1138. doi: 10.3390/foods9091138.
Consumers highly appreciate table grapes for their pleasant sensory attributes and as good sources of nutritional and functional compounds. This explains the rising market and global interest in this product. Along with other fruits and vegetables, table grapes are considerably perishable post-harvest due to the growth of undesired microorganisms. Among the microbial spoilers, represents a model organism because of its degrading potential and the huge economic losses caused by its infection. The present review provides an overview of the recent primary physical, chemical, and biological control treatments adopted against the development of in table grapes to extend shelf life. These treatments preserve product quality and safety. This article also focuses on the compliance of different approaches with organic and sustainable production processes. Tailored approaches include those that rely on controlled atmosphere and the application of edible coating and packaging, as well as microbial-based activities. These strategies, applied alone or in combination, are among the most promising solutions in order to prolong table grape quality during cold storage. In general, the innovative design of applications dealing with hurdle technologies holds great promise for future improvements.
消费者高度赞赏鲜食葡萄宜人的感官特性以及它们作为营养和功能性化合物的优质来源。这解释了该产品不断增长的市场需求和全球关注度。与其他水果和蔬菜一样，由于有害微生物的生长，鲜食葡萄采后极易腐烂。在微生物腐败菌中，[具体微生物名称未给出]因其降解潜力以及由其感染造成的巨大经济损失而成为一种典型生物。本综述概述了近期针对鲜食葡萄中[具体微生物名称未给出]的生长所采用的主要物理、化学和生物控制处理方法，以延长货架期。这些处理方法可保持产品质量和安全。本文还关注不同方法与有机和可持续生产过程的契合度。定制方法包括那些依赖控制气氛、应用可食用涂层和包装以及基于微生物的活动。这些策略单独或组合应用，是在冷藏期间延长鲜食葡萄品质方面最具前景的解决方案之一。总体而言，涉及栅栏技术的应用创新设计对未来改进具有很大潜力。
