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Article history:
Received 15 September 2009
Received in revised form 9 April 2010
Accepted 1 August 2010
Available online 6 August 2010
Keywords:
Table grape
Modied atmosphere conditions
Packaging
Shelf life
a b s t r a c t
The effects of passive and active modied atmosphere packaging conditions (MAP) on quality of packaged
table grape were investigated. To this aim, three lms made up of oriented polypropylene and characterized by a different thickness (20, 40 and 80 lm, respectively) were used to package the grape in air (passive MAP) and under three different initial headspace gas compositions (active MAP). As controls, grape
samples were also stored without packaging. During a prolonged storage period at refrigerated temperature (5 C) the headspace gas concentrations, the mass loss, the microbiological stability and the sensory
acceptability were monitored. Results obtained highlight that all selected packaging lms signicantly
prevent product decay, thus promoting a substantial shelf life prolongation, if compared to the unpackaged product. In particular, the best results were recorded with the thickest polymeric matrix sealed in
air, that assured a shelf life more than 70 days. The active MAPs were not found signicant for a shelf life
prolongation, due to the fast equilibrium of gas reached in the bags and due to a more pronounced product dehydration.
2010 Elsevier Ltd. All rights reserved.
1. Introduction
Table grape is a non-climacteric fruit with a relatively low rate
of physiological activity, subjected to serious water loss after harvest, that can result in stem drying, browning and softening of berries. Grape quality depends on numerous factors, such as harvest
period, climatic and soil conditions, cultural practices, degree of
ripening, variety and sanitary conditions (Palacios et al., 1997;
Keller et al., 1998). The lack of defects such as decay, cracked berries, stem browning, insect damage, grey mould infection caused
by Botrytis cinerea and berry rmness are the most important
elements for consumer acceptance (Crisosto et al., 2002;
Carvajal-Milln et al., 2001; Droby and Lichter, 2004).
Gentle handling, careful cluster cleaning, low storage temperature, dipping in ethanol prior to packaging and compounds alternative to SO2, are proposed to reduce the incidence of degradation
(Doymaz and Pala, 2002; Martnez-Romero et al., 2003; Lichter
et al., 2005; Valero et al., 2006; Del Nobile et al., 2008; Deshpande
and Shukla, 2008).
Corresponding author at: Department of Food Science, University of Foggia, Via
Napoli, 25 71100 Foggia, Italy. Tel./fax: +39 881 589 242.
E-mail address: ma.delnobile@unifg.it (M.A. Del Nobile).
0260-8774/$ - see front matter 2010 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2010.08.001
Another relevant aspect to be taken into great account for maintaining the quality of horticultural commodities is the choice of the
appropriate packaging system (Del Nobile et al., 2009; ArtsHernndez et al., 2006). Different headspace conditions can be
achieved in the package depending on the interactions between
respiratory activity of the packaged produce and gas transfer
through the polymeric matrix. Water vapour, oxygen and carbon
dioxide are the main low molecular weigh compounds involved
in the mass transport phenomena, since they may move from the
internal or external environment through the polymeric package
wall, resulting in a continuous change of the headspace conditions
(Germain, 1997). Therefore, the selection of packaging lms with
suitable barrier properties is of crucial importance to develop a
gas composition able to maintain quality and assure a long shelf
life to the packaged product (Martnez-Romero et al., 2003). Different commonly available non-perforated and perforated lms, especially based on polyethylene and polypropylene, were used for
storing table grapes in small pouches, to generate passive modied
atmosphere conditions (Arts-Hernndez et al., 2004; Lurie et al.,
2006; Pretel et al., 2006). The enhanced effects of passive modied
atmosphere packaging (passive MAP) in combination with natural
antimicrobial compounds were also assessed in numerous
experimental works carried out on several cultivars of table grape
116
control. Starting from the rst harvest to the last one, the following
packaging lms were used: oriented polypropylene of 20 lm
(OPP20), oriented polypropylene of 40 lm (OPP40), and oriented
polypropylene of 80 lm (OPP80), all purchased from Icimendue
(Napoli, Italy). Each bag was sealed under atmospheric and modied headspace conditions (passive and active MAP). The active
MAPs were made up of 5:3:92 O2:CO2:N2 (MAP1), 10:3:87
O2:CO2:N2 (MAP2) and 15:3:82 O2:CO2:N2 (MAP3), respectively.
The same approach also adopted in other works to measure the
respiration rate of the product was also used in this study (Del
Nobile, 2006, 2008, 2009). To this aim, an aluminium/polyethylene
lm (thickness 133 lm) kindly provided by Goglio (Daverio, Varese, Italy) was used to package a certain amount of grape belonged
to each harvest.
2.3. Weight loss
The percentage weight loss was determined according to the
following expression:
%MLt
M 0 Mt
100
M0
Table 1
Middle values of climatic conditions recorded 8 days before the harvest time for each batch of grape.
*
**
Harvest
time
Daily
rainfall
(mm)
Daily maximum
temperature (C)*
Daily minimum
temperature (C)*
Diurnal mean
relative humidity
(%)*
Night mean
relative humidity
(%)*
Wind
velocity
(km d1)**
Wind direction
(clockwise from
north)**
Daily
irradiation
(kJ/m2)
First
Second
Third
0
0.05
2.38
30.5
34.09
20.09
15.15
19.09
12.81
39.25
35.59
58.01
68.75
66.51
75.38
178.29
222.93
265.83
180
157.50
157.50
20,583
20213.50
13711.23
The temperature and relative humidity values were measured at 2 m from ground-line.
The wind velocity and direction values were measured at 10 m from ground-line.
117
Ea
P P0 exp
RT
SA0 expkSAL
SAt SAmin1expkSAL
SAmin SA0 expkSAL
expk t
SA0 1expkSAL
The measured values of OTR and CDTR for all tested lms are
listed in Table 2. The tests were conducted at 23, 16 and 10 C
and by using Eq. (3) the permeability values at 5 C were obtained
by extrapolation. The values of gas transmission rate were used to
calculate lm permeability. As an example, Fig. 1 shows the lm O2
permeability plotted as a function of the temperature. According to
the Eq. (3) the permeability increased as the temperature of the
permeation test increased. It is also worth noting that the difference in OTR and CDTR between the lms were counterbalanced
by lm thickness, thus allowing similar permeability values. A very
Table 2
Values of Oxygen Transmission Rate (OTR) and Carbon Dioxide Transmission Rate (CDTR) of the three selected packaging lms at different
temperature.
Temperature (C)
OPP20
OPP40
OPP80
23
16
10
5
23
16
10
5
2481.74 241.54
1674.61 125.87
1364.13 300.88
1014.72 9.5
6982.53 574.15
4926.5 341.52
3552.0 268.55
2700 176.7
1174.72 9.58
806.35 2.28
611.36 11.42
456.96 0.00
3244.2 100.52
2157.6 73.66
1513.5 43.1
1100.3 33.4
700.9 30.66
468.25 14.73
339.83 11.62
248.64 0.00
1435.3 6.99
1035.1 5.12
777.9 24.56
606.3 0.57
118
Fig. 2. Mass loss (%) of unpackaged grape as a function of storage time. The lines are
the best t of a rst order type equation to the experimental data.
Fig. 3. Mass loss (%) of grape samples packaged in the three tested lms sealed in
air, plotted as a function of storage time.
Fig. 4. Mass loss (%) of grape samples packaged in the OPP20, sealed in air and
under MAP, plotted as a function of storage time.
119
Fig. 5. Oxygen concentration in all grape bags under both ordinary and modied atmospheres.
Table 3
Values of maximum oxygen consumption rate (A1) calculated for the grape packaged
in the three tested polymeric lms under passive and active modied atmospheres.
OPP 20
OPP 40
OPP 80
Grape
A1
Passive MAP
Active MAP1
Active MAP2
Active MAP3
Passive MAP
Active MAP1
Active MAP2
Active MAP3
Passive MAP
Active MAP1
Active MAP2
Active MAP3
2.79 0.13c
1.69 0.215a
1.54 0.12a
2.16 0.12b
4.08 0.15a
3.91 0.16a
3.91 0.15a
3.63 0.1a
6.58 0.16b
7.82 0.30a
7.80 0.20a
8.07 0.15a
ml
kg h
120
for about 50 days and in general it can be assumed that the overall
quality of grape was fourfold higher than the corresponding unpacked sample. SAL values were calculated from tting for all
grape attributes (i.e., colour, odour, rmness and overall quality)
(Table 4). While SALColour values have to be intended as the time
at which the table grape was not acceptable if the rachis colour
was the sole quality attribute (the same argument can be applied
to odour and rmness), SALOverall Quality is the time at which the
investigated produce was not more satisfactory from a global sensory point of view. Therefore, the SAL values referred to each attribute were used only to assess their inuence on the overall
quality, according to an approach previously used for packaged
grape (Del Nobile et al., 2009). By focusing the attention on SAL
data its possible to infer that colour of rachis was the main factor
inuencing the acceptability of grape, odour and rmness being
less inuenced by the storage. As a fact, detrimental phenomena
occurring during grape storage, such as dehydration and tissue
browning due to polyphenol oxidase activity has been reported
to provoke signicant colour changes in rachis (Carvajal-Milln
et al., 2001). It should be also noted that in this study SALOverall Quality
coincides with produce shelf life, as the microbial load was not
found responsible for any quality limitation.
It is also interesting to observe that different SALOverall Quality values were recorded between the unpackaged grape batches. This
nding seems to be correlated to mass loss results recorded for
the different fruit batches, most probably due to the strict relationship between mass loss and sensorial acceptability. As reported by
Kk and elik (2004), water loss occurring in grape after harvest is
responsible for stem drying and browning, berry shatter and even
wilting and shriveling of berries. For this reason, the ratio between
the SALOverall Quality values of the packaged and the unpackaged
grape was also calculated (Table 4); *SALOverall Quality ratio can be
considered as a measure of the effectiveness of the packaging lm
in increasing grape shelf life. This new index reveals that the OPP80
lm considerably increased the shelf life of the investigated produce, if compared to the other thinner lms. Moreover, the results
indicate that the samples under passive MAP maintained an overall
quality score higher than the same samples stored under active
MAPs. Most probably, this result could be ascribed to both the fast
equilibrium of gas that was reached in the package and to the
evaporation of moisture from produce during sealing. According
to previous results recorded on packaged grape (Del Nobile et al.,
2009) that demonstrated the great dependence of the product
quality on the barrier properties of the packaging system, the outcomes of this work conrmed that the selection of the proper packaging is of crucial importance to create headspace conditions able
Table 4
SAL values of each sensory attribute calculated by tting Eq. (1) to the experimental data.
Grape
SALColour (gg)
SALOdour (gg)
SALFirmness (gg)
SALO.Q. (gg)
SAL/SAL(Unpackaged)*
OPP 20
Unpackaged
Passive MAP
Active MAP1
Active MAP2
Active MAP3
15.4 0.66b
53.1 2.6c
44.4 4.1a
43 2.00a
47.7 1.6a
>80
>80
>80
>80
>80
>28
73.3 3.4a
85 13.6a
>80
75.5 2.8a
16.6 0.54c
62.4 2.33b
59.4 3.0a,b
54.5 1.8d
58.7 1.8a
1
3.76
3.58
3.28
3.54
OPP 40
Unpackaged
Passive MAP
Active MAP1
Active MAP2
Active MAP3
10.8 1.1b
35 1.3c
22.9 2.4a
22.6 1.5a
23 1.8a
>24
71.6 5.8a,b
62 4.8a,b
57 3.6a
75 13.1b
15.3 0.86c
69 2.4b
53.5 4.1a
50.7 2.5a
67.8 2.6b
10.6 0.5b
41.3 1.0c
32.5 1.7a
33.3 0.9a
33.4 1.5a
1
3.90
3.07
3.14
3.15
OPP 80
Unpackaged
Passive MAP
Active MAP1
Active MAP2
Active MAP3
4.5 0.3a
74.3 29.5c
24.3 1.7a,b
32 1.4b
24.4 5.1a,b
14.6 0.85
>70
>70
>70
>70
11 0.57a
>70
>70
54.7 3.6b
>70
6.6 0.3c
71.3 10.1b
47.6 3.0a
64.8 10.5b
48.8 2.5a
1
10.80
7.21
9.82
7.39
121