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ORIGINAL ARTICLE
Influence of a Sulphur Dioxide Active Storage System on the Quality of Ribes rubrum L. Berries
1
Department of Agricultural Forest and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2 – Grugliasco 10095 Torino, Italy
Submission date: 2021-02-24
Final revision date: 2021-07-01
Acceptance date: 2021-07-06
Online publication date: 2021-07-22
Publication date: 2021-07-22
Corresponding author
Nicole Roberta Giuggioli
Department of Agricultural Forest and Food Science-DISAFA, University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco-TO, Italy
Department of Agricultural Forest and Food Science-DISAFA, University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco-TO, Italy
Pol. J. Food Nutr. Sci. 2021;71(3):279-288
KEYWORDS
TOPICS
ABSTRACT
The aim of this study was to evaluate the post-harvest changes in the quality of red currants (Ribes rubrum L.) cv. ‘Rovada’ after 60 days of storage under modified atmosphere packaging (MAP) conditions. The storage unit was a pallet, and two treatments were performed. The CO2-MAP treatment was used as a control, while the SO2-MAP treatment was CO2-MAP plus SO2. The initial gas composition was 15.0 kPa O2 and 10.0 kPa CO2 inside all MAPs, while SO2-generating active sheets were added to pellets in SO2-MAP treatment. Weight loss, total soluble solid content, titratable acidity, total phenolic and anthocyanin contents, antioxidant activity, microbial count, and visual and sensorial appearance were monitored after 30 and 60 days. The results showed that berries stored with SO2 maintained the quality parameters for up to 60 days. Exposure to SO2 was effective in controlling yeast evolution, reducing the population both at 30 and 60 days at one and two orders of magnitude, respectively. Red currants stored under SO2 MAP obtained better visual quality score compared to CO2 MAP-treated berries throughout storage.
Active emitters of SO2, such as those proposed in this study, can be promising solutions to improve the post-harvest storage of red currants and the berries marketability.
ACKNOWLEDGEMENTS
We would like to thank the professionals, colleagues, and collaborators who actively participated in this research project.
FUNDING
Research developed by the program ALTA FORMAZIONE IN APPRENDISTATO 2019–2022. Regione Piemonte (Art. 45–D. Lgs. N. 81/2015).
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| ISSN: | 1230-0322 |
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