Effect of high levels of CO 2 on the electrochemical behavior and the enzymatic and non‐enzymatic antioxidant systems in black and white table grapes stored at 0 °C (original) (raw)

2019, Journal of the Science of Food and Agriculture

BACKGROUND In this study, we analysed the effect of the application of high levels of CO2 (20 kPa CO2 + 20 kPa O2 + 60 kPa N2) for 3 days at low temperature on a white table grape cultivar (Superior Seedless) in comparison to a black one (cv. Autumn Royal) in terms of quality parameters. Likewise, as a novelty, we used a solid state voltammetry methodology to analyse the effect of the 3-day gaseous treatment in berry tissues from both cultivars in the first stage of storage. We also determined the role of non-enzymatic (total phenols, total anthocyanins and antioxidant activity) and enzymatic antioxidant (catalase (GCAT), ascorbate peroxidase (VcAPX) gene expression) system in the behaviour of both cultivars. RESULTS Our results indicate that the application of a 3-day gaseous treatment was effective in maintaining the quality of black and white table grapes for up to 28 days of storage at 0ºC. The electrochemical methodology applied was useful to differentiate between skin and pulp samples, and between black and white table grape cultivars. Some molecular mechanisms were modulated in the skin of both cultivars to overcome oxidative stress which was not manifested with the same intensity in grapes treated with CO2 for 3 days. However, some differences in reference to the non-enzymatic system were observed. CONCLUSION The 3-day gaseous treatment was useful to maintain black and white table grapes quality at 0ºC. Furthermore, the voltammetry analysis indicated that CO2-treated samples from the skin and pulp showed more similarity to freshly-harvested ones.

Sign up for access to the world's latest research.

checkGet notified about relevant papers

checkSave papers to use in your research

checkJoin the discussion with peers

checkTrack your impact