Effects of Short-Term Storage Conditions and Peduncle Paraffin Treatment on Grape Quality in Prima (Vitis vinifera L.) Table Grape Variety
Abstract
Early-ripening grape cultivars generally command higher market prices due to the limited supply available at harvest. However, the inability to maintain fruit quality during short postharvest storage periods may result in decreased consumer demand and reduced market value. In this study, the effects of paraffin application to the peduncle of Prima grape clusters on weight loss, rachis browning, and the physical, chemical, and mechanical properties of berries were investigated under short-term storage (4 and 8 days) at two temperatures (3.5 °C and 22.6 °C). Overall, the findings demonstrated that low-temperature storage minimized weight loss, while paraffin treatment of the peduncle exerted positive effects on certain quality parameters. In berries stored with paraffin at 3.5 °C for 8 days, parameters such as berry weight (4.77 g), width (19.33 mm), length (21.23 mm), and cracking tolerance (1678 g) remained at high levels. Berries located in the upper part of the cluster were found to be significantly heavier (4.90 g), wider (19.33 mm), and longer (21.53 mm) compared with those from the middle and lower parts. Moreover, soluble solids content (16.87%) and berry firmness were also higher in upper-cluster berries. In general, the study showed that storage under cold conditions is a basic method to prevent quality losses in table grapes, while paraffin application to the peduncle can contribute particularly to the preservation of physical properties.
Keywords
Berry Texture, Peduncle Paraffin Coating, Rachis Browning, Shelf Life, Weight Loss
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