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ARS Home » Research » Publications at this Location » Publication #209117
Title: Reducing microbial growth and improving quality of fresh-cut table grapes using a mild heat treatment

Author
item KOU, LIPING - NORTHWEST A&F UNIV,CHINA
item Luo, Yaguang - Sunny

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/20/2007
Publication Date: 5/3/2007
Citation: Kou, L., Luo, Y. 2007. Reducing microbial growth and improving quality of fresh-cut table grapes using a mild heat treatment. Meeting Abstract.

Interpretive Summary:

Technical Abstract: Packaged fresh-cut table grapes (Vitis vinifera L.) have emerged as a popular snack food because they offer freshness, nutrition, and convenience. However, tissue injury sustained during stem removal, and the openings created after stem removal make the grapes susceptible to microbial growth, product decay and quality deterioration. This research examines an alternative to chemical treatment by using mild heat treatment to control microbial growth and decay. Table grapes were first de-stemmed, and then washed with 100 ppm chlorine solution for 1 min, and drained. The sanitized grapes were then immersed in a water bath set at a mild temperature for a short duration. The grapes were then drained, packaged in rigid trays and heat sealed with a 400 OTR film. The packaged samples were stored at 5 degree C for 14 days with quality and microbial evaluations performed at days 0, 7, 14, and 28. Test results indicate that hot water treatment significantly reduced the ethylene production rate, maintained better visual appearance, significantly reduced the growth of mesospheric aerobic bacteria, yeast and mold, and lactic acid bacterial, and reduced the decay rate. This hot water treatment can potentially extend the storage life of fresh-cut grapes by an additional 2 weeks with acceptable quality.