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

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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).

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Acknowledgments

This work was financially supported by the Scientific and Technological Research Minister by the project Legge 297/99 Art. 12, DD n. 1172–07 November 2008, GU n. 71 of 26-3-2009—suppl. Ordinario n. 37. Title of the project: “Biotechnology for production of ready-to-eat table grape” (Biotecnologie per la produzione di uva da tavola di IV gamma) DM 29223.

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Authors and Affiliations

  1. Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121, Foggia, Italy

    Costa Cristina, Lucera Annalisa, Conte Amalia & Matteo Alessandro Del Nobile

  2. Department of Economics, University of Foggia, Via Romolo Caggese, 1, 71122, Foggia, Italy

    Contò Francesco

  3. Department of Food Science, University of Foggia, Via Napoli, 25, 71100, Foggia, Italy

    Matteo Alessandro Del Nobile

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  1. Costa Cristina
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  2. Lucera Annalisa
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Correspondence to Matteo Alessandro Del Nobile.

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Cristina, C., Annalisa, L., Amalia, C. et al. In vitro and in vivo application of active compounds with anti-yeast activity to improve the shelf life of ready-to-eat table grape. World J Microbiol Biotechnol 29, 1075–1084 (2013). https://doi.org/10.1007/s11274-013-1271-y

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