Changes in phenolic compounds and antioxidant capacity of fresh-cut table grape (Vitis vinifera) cultivar 'Shahaneh' as influence by fruit preparation methods and packagings

Abstract

The changes in fresh cut grape quality were evaluated over 14 days storage at 5 �C that harvested by two different methods (1-berry and 4-berries cutting), packaged in polyethylene terephthalate (PET) and polyvinylchloride (PVC) bags. The results showed that 4- berries cutting, which packaged in PVC bags showed the lowest weight loss, decay incidence, berry shattering, with the highest acceptability as compared to the other treatments. Total soluble solids (TSS) and TSS/TA were increased during storage in all treatments. The phenolic content in 1-berry cutting increased over the storage time, but its content declined in 4-berries cutting. At almost all of treatments, the …