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).

In vitro and in vivo application of active compounds with antiyeast activity to improve the shelf life of ready-to-eat table grape

COSTA, CRISTINA;LUCERA, ANNALISA;CONTO', FRANCESCO;DEL NOBILE, MATTEO ALESSANDRO
2013-01-01

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).
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11369/182346
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 11
  • ???jsp.display-item.citation.isi??? 8
social impact