Influence of minimally processed grapes washing with lemon essential oil

Abstract

[EN] The increased interest in ready to eat products along with the great production of grapes make necessary to find a new way of presentation of this product in order to ease its consumption. The main goal is to keep quality and extend the shelf-life of grains of table grapes by applying different concentrations of lemon essential oil (LEO) which were applied in a preliminary stage of immersion. Samples were stored in PET trays at 5 ºC for 21 days. Soluble solids content, pH, acidity, antioxidant capacity, optical and mechanical properties and microbiology counts were periodically analysed. Noteworthy was that the application of LEO in the washing stage did not keep the preservation of the grapes colour and texture. All samples would be considered safe according to microbiology requirements and based on the period of study, regardless of the concentration of LEO applied.