152

1. Introduction

In recent years, consumer demand for ready-to-eat fruits 
and vegetable products, has increased considerably due to 
product added value and easy consumption. A major chal-
lenge facing this industry is maintaining and preserving the 
quality of minimally processed produce because the physi-
cal damage caused by preparation accelerates the metabo-
lism with associated increases in certain biochemical reac-
tions responsible for quality loss (Sabir et al., 2011).

Table grape is a non-climacteric fruit with a low rate of 
physiological activity that is very sensitive to water loss 
and fungal infection (Botrytis cinerea) during postharvest 
handling and cold storage. Gray mold is the most aggres-
sive post harvest disease because of its ability to develop 
at low temperatures. For this reason, it is standard practice 
to fumigate table grapes with sulfur dioxide (SO

2
) imme-

diately after packing (Crisosto and Mitchell, 2002). How-
ever, sulphite residue is an important consumer problem. 
To avoid it, different technologies have been developed 
such as controlled atmosphere (CA), storage with high 
CO

2
 (15-25%), and hot water and ethanol (Crisosto et al., 

2002; Karabulut et al., 2004), although injuries occur, like 
rachis browning and off-flavors.

One of the most effective technologies in terms of 
quality commodity preservation is the combination of 

modified atmosphere and packaging (MAP) that protects 
from water loss and browning, and reduces chilling in-
jury symptoms (Kader et al., 1989). Martinez-Romero et 
al. (2003) showed that the use of MAP maintained table 
grape berry quality.

The aim of the present work was to study the effects of 
MAP on quality parameters of minimally processed white 
‘Vittoria’ and red ‘Red Globe’ table grape cultivars during 
28 days of cold storage.

2. Materials and Methods

Plant material
White and red table grapes (cv. Vittoria and cv. Red 

Globe) were harvested from a commercial vineyard, lo-
cated in Mazzarrone Italy (37° 05’ N, 14° 34’ E, 128 m 
asl, CT). The vineyard has a row spacing of 2.8 m × 2.8 
m (with 1275 plants/ha) with “tendone” training system, 
covered with net.

White ‘Vittoria’ (July) and red ‘Red Globe’ (Septem-
ber) table grapes were hand-picked at the commercially 
ripe stage (≥12.5°Brix), suitable for the fresh fruit market. 
Immediately after harvest, table grape quality parameters 
were analyzed on three clusters per cultivar.

Sample preparation and packaging
After harvest, ‘Vittoria’ and ‘Red Globe’ clusters were 

immediately transported to the laboratory and selected on 

Effects of modified atmosphere packaging on quality 
parameters of minimally processed table

grapes during cold storage

G. Liguori, G. Sortino(*), C. De Pasquale, P. Inglese
Dipartimento di Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze, 90128 
Palermo, Italy.

Key words: fresh-cut, MAP, postharvest performance, V. vinifera.

Abstract: ‘Vittoria’ and ‘Red Globe’ table grapes were packed in microperforated polypropylene films (passive MAP) and 
non-perforated polyethylene (active MAP: 1) 20% CO2 + air; 2) 5% O2 + 15% CO2 + N) and stored at 5 °C for 28 days. 
Microperforated polypropylene packages had the highest postharvest performance in both cultivars until 14 days of cold 
storage, with reduced weight losses, rachis and berry decay. Total soluble solids content slightly increased in non-perforated 
polyethylene boxes as a consequence of the higher weight losses, particularly in active MAP with 5% O2 + 15% CO2 + N, 
while no significant differences were found for titratable acidity. Non-perforated polyethylene packages showed excessively 
high CO2 concentrations (30-60%) in headspace gas composition, causing berry and rachis decay. The highest post harvest 
performances in terms of weight losses, Total soluble solids, titratable acidity, crunchiness, juiciness and berry decay were 
found with micro-perforated polypropylene packages after 14 d of 5 °C cold storage, and 6 days of shelf-life (15-18°C). 

Adv. Hort. Sci., 2015 29(2-3): 152-154

(*) Corresponding author: giuseppe.sortino@unipa.it

Received for publication 26 September 2014
Accepted for publication 26 May 2015



153

Liguori et al., Effects of modified atmosphere packaging on quality parameters of minimally processed table grapes during cold storage

the basis of uniform size, color, firmness, lack of diseases, 
health and greenish rachises. Table grape clusters were 
then cut with sanitized scissors to obtain a 200 g cluster. 
The samples were sterilized with sodium hypochlorite so-
lution (150 ppm active chlorine) and were irradiated with 
ultraviolet-C (UV-C) to control microbial spoilage.

After washing, each 200 g cluster sample was packaged 
in a 15×8 cm rigid polypropylene retail box and sealed 
with two different films: microperforated polypropylene 
and non-microperforated polyethylene. The boxes sealed 
with microperforated polypropylene film were packaged 
in air (passive MAP), while, the boxes sealed with non-
microperforated polyethylene film were packaged under 
two different initial headspace gas compositions (active 
MAP: 1) 20% CO

2
 + air; 2) 5% O

2
 + 15% CO

2
 + N). The 

sealed boxes were then stored at 5°C with a relative hu-
midity of 90% for 28 days, with quality evaluation per-
formed on days 0, 7, 14, 21, and 28, after the shelf-life (5 
days at 15-18°C).

Quality parameters: firmness, soluble solids, titratable 
acidity and decay

For each treatment, 12 randomly chosen boxes, were 
taken for shelf life at each sampling date (7, 14, 21, 28 
days) and analyzed for weight loss, soluble solid con-
tent (SSC), pH, titratable acidity (TA) and decay. Berry 
weight loss was calculated as a percentage of its fresh 
weight (at the beginning of each shelf life). Total soluble 
solids (TSS) were determined by digital refractometer 
(Palette PR-32, Atago Co., Ltd) and titratable acidity 
(TA) by titration of 10 ml homogenized berry flesh juice 
with 0.1 N NaOH to an endpoint of pH 8.1 and expressed 
as the percentage of tartaric acid. (mod. S compact titra-
tor, Crison Instruments.

Headspace gas composition
O

2
 and CO

2
 contents of the packages were measured 

using an O
2
 and CO

2
 portable analyzer (Checkpoint, Dan-

sensor Italia, Segrate, Milano, Italy) during each shelf-life, 
after 7, 14, 21, 28 days at 5°C.

Statistical analysis 
Data were submitted to one-way analysis of variance 

(ANOVA) and means were separated with Tukey’s test at 
P≤0.05. The statistical analysis was carried out using Sys-
tat 10 (Systat, USA).

3. Results and Discussion 

Weight loss (Fig. 1A) of ‘Red Globe’ packaged with 
non-microperforated polyethylene sealed boxes (active 
MAP: 20% CO

2
+air (PET1); 5% O

2
+15% CO

2
+N (PET2) 

increased sharply during storage, reaching values lower 
(8% and 14 % respectively) than those measured at the 
beginning of the shelf-life. Weight losses of ‘Red Globe’ 
grape packaged with microperforated polypropylene box-

es (passive MAP (PP) were significantly lower than PET1 
and PET2, with weight losses of 4% during shelf-life.

TSS content did not significantly change (P<0.05) in 
‘Red Globe’ table grapes wrapped with PP (passive MAP) 
at the end of the shelf-life (Fig. 1B), while a significant in-
crease (P<0.05) in TSS was found in table grapes packaged 
in both active PET1 and PET2 (active MAP), with an in-
crease of 4% and 6% at the end of the shelf-life (Fig. 1B).

Non-perforated polyethylene packages (PET1 and 
PET2) showed excessively high CO

2 
concentrations (from 

30 to 60%) in headspace gas composition of ‘Red Globe’ 
and ‘Vittoria’ table grapes, causing berry and rachis decay 
(Fig. 1C, 2C).

Non-microperforated polyethylene sealed boxes of 
both cultivars (PET and PET2), showed a similar trend in 

Fig. 1 -  Changes in weight loss (A), soluble solid content (B) and 
headspace CO

2
 concentration (C) of minimally processed ‘Red 

Globe’ grape berries during shelf life after 14 days of cold 
storage (5°C): microperforated polypropylene packaging in 
air (PP); non-microperforated polyethylene packaging in 20% 
CO

2
+air (PET1); non-microperforated polyethylene packaging 

in 5% O
2
+15% CO

2
+N (PET2). Data are mean±SE. * indicate 

significant differences for values (P≤0.05).



154

Adv. Hort. Sci., 2015 29(2-3): 152-154

terms of weight loss. Indeed, berries had 9% and 14% de-
crease of weight loss during the shelf-life while PP table 
grape boxes showed a significantly lower decrease (4%) 
compared to PET1 and PET2. (Fig. 2A).

TSS of PET1 and PET2 ‘Vittoria’ berries were signifi-
cantly higher (P<0.05) than those of PP treatments, with 
an increase of 5% and 8% respectively at the end of the 
shelf-life (Fig. 2B). A good visual aspect and no off-flavor 
were detected until 21 days of cold storage in ‘Vittoria’ PP 
table grapes (data not shown). Packaging did not affect TA 
in either of the cultivars.

Microperforated polypropylene packages (PP) had 
the highest postharvest performance in both cultivars un-
til 14 days of cold storage, also in terms of rachis and 
berry decay.

4. Conclusions

‘Vittoria’ and Red Globe’ grapes showed the best 
postharvest performances in terms of weight losses, TSS, 
TA, crunchiness, juiciness and berry decay when packed 
with micro-perforated polypropylene packages after 14 
days of 5°C cold storage and 6 days of shelf-life (15-
18°C). This study has demonstrated that active MAP 
(PET1 and PET2) did not affect the postharvest perfor-
mances of minimally processed table grapes. As Costa et 
al. (2011) reported, the conditions created in the pack-
age to modify the initial headspace composition probably 
compromised the mass loss and the sensory acceptability 
of the fresh produce.

‘Vittoria’ berries and rachises from PP boxes remained 
healthy and green, even after 21 days of 5°C storage, 
which could be useful for consumers interested in ready-
to-eat products.

Acknowledgements

The work reported in this paper has been presented at 
the “POSTHARVEST2014 Reducing Postharvest Losses 
to Feed the World Congress” held in Barletta, Italy, on 22-
23 May 2014.

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Fig. 2 -  Changes in weight loss (A), soluble solid content (B) and head-
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