Abstract

The anti-yeast effects of several compounds at different concentrations were screened in vitro against main table grape spoilage yeasts. The compounds showing the most significant anti-yeast activity were applied by dipping to table grape, to evaluate the sensory perception. In a subsequent final step, dipping treatments with potassium sorbate, eugenol, citrus extract and ethanol, were applied to ready-to-eat seedless table grape, packaged in air or under modified atmosphere packaging (MAP). The in vitro test highlights good effects of cinnamon bark oil and citrus extract, even at the lowest concentrations used in this work. From a sensory point of view, the preliminary panel test selected potassium sorbate, citrus extract, eugenol and ethanol as most suitable substances. The in vivo application of active compounds showed that dipping in eugenol solution and ethanol (20 and 50 %) in combination with MAP increased shelf life of fruit if compared to the control sample (24.08, 28.47, 35.79 and 14.26 days, respectively).

Autore Pugliese

• Contò Francesco

Tutti gli autori

• Costa C. , Lucera A. Conte A. , Conto' F. , Del Nobile M.A.

Titolo volume/Rivista

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Anno di pubblicazione

2013

ISSN

0959-3993

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile