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<p>This study aimed to evaluate the effect of ethylene management on the overall quality, phenolic composition, and volatile organic compounds (VOCs) of ‘BRS Isis’ grapes after long-term storage. The table grapes were stored in the following conditions: (1) Only refrigerated storage—control; (2) potassium permanganate (KMnO<sub>4</sub>); (3) 1‑methylcyclopropene (1-MCP); (4) high CO<sub>2</sub> (10 kPa) and; (5) high CO<sub>2</sub> + 1-MCP. ‘BRS Isis’ grapes were stored in steel chambers for 60&#xa0;and 90&#xa0;days (0.5 °C), plus 4&#xa0;days of shelf life (20 °C). KMnO<sub>4</sub> was not effective in maintaining grape quality beyond reducing VOCs concentration, especially aldehydes and esters. 1‑MCP suppressed the rachis browning but did not result in significant effects on berry quality. Increasing CO<sub>2</sub> up to 10 kPa during storage results in lower ethylene production, respiration rate, decay incidence, and in firmer berries with higher phenolic compounds concentration, but high CO<sub>2</sub> did not maintain the rachis quality. However, when high CO<sub>2</sub> was combined with 1‑MCP, the rachis and berry senescence were suppressed and aldehydes, alcohols, and total esters concentrations were increased. Therefore, high CO<sub>2</sub> associated with 1‑MCP is a&#xa0;promising strategy to maintain the overall quality and improve the VOCs profile of ‘BRS Isis’ grapes after long-term storage.</p>

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Ethylene Management Affects the Bunches Quality of ‘BRS Isis’ Table Grapes After Storage

  • 期刊论文

  • 发表日期：

    2025年1月30日

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  • Francis Júnior Soldateli,
  • Vanderlei Both,
  • Carine Borges Batista,
  • Magno Roberto Pasquetti Berghetti,
  • Vagner Ludwig,
  • Lucas Mallmann Wendt,
  • Auri Brackmann,
  • Fabio Rodrigo Thewes

摘要

This study aimed to evaluate the effect of ethylene management on the overall quality, phenolic composition, and volatile organic compounds (VOCs) of ‘BRS Isis’ grapes after long-term storage. The table grapes were stored in the following conditions: (1) Only refrigerated storage—control; (2) potassium permanganate (KMnO4); (3) 1‑methylcyclopropene (1-MCP); (4) high CO2 (10 kPa) and; (5) high CO2 + 1-MCP. ‘BRS Isis’ grapes were stored in steel chambers for 60 and 90 days (0.5 °C), plus 4 days of shelf life (20 °C). KMnO4 was not effective in maintaining grape quality beyond reducing VOCs concentration, especially aldehydes and esters. 1‑MCP suppressed the rachis browning but did not result in significant effects on berry quality. Increasing CO2 up to 10 kPa during storage results in lower ethylene production, respiration rate, decay incidence, and in firmer berries with higher phenolic compounds concentration, but high CO2 did not maintain the rachis quality. However, when high CO2 was combined with 1‑MCP, the rachis and berry senescence were suppressed and aldehydes, alcohols, and total esters concentrations were increased. Therefore, high CO2 associated with 1‑MCP is a promising strategy to maintain the overall quality and improve the VOCs profile of ‘BRS Isis’ grapes after long-term storage.