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Open AccessEditor’s ChoiceReview

Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

1
Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
2
Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
3
Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
4
InResLab Scarl, Contrada Baione, 70043 Monopoli, Italy
5
AgroSup Dijon, 21079 Dijon CEDEX, France
6
A.B.A. Mediterranea s.c.a.r.l., Via Parini, 1, 74013 Ginosa, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(9), 1138; https://doi.org/10.3390/foods9091138
Received: 23 June 2020 / Revised: 8 August 2020 / Accepted: 11 August 2020 / Published: 19 August 2020
(This article belongs to the Special Issue Innovative Preservation Technology for the Fresh Fruit and Vegetables)
Consumers highly appreciate table grapes for their pleasant sensory attributes and as good sources of nutritional and functional compounds. This explains the rising market and global interest in this product. Along with other fruits and vegetables, table grapes are considerably perishable post-harvest due to the growth of undesired microorganisms. Among the microbial spoilers, Botrytis cinerea represents a model organism because of its degrading potential and the huge economic losses caused by its infection. The present review provides an overview of the recent primary physical, chemical, and biological control treatments adopted against the development of B. cinerea in table grapes to extend shelf life. These treatments preserve product quality and safety. This article also focuses on the compliance of different approaches with organic and sustainable production processes. Tailored approaches include those that rely on controlled atmosphere and the application of edible coating and packaging, as well as microbial-based activities. These strategies, applied alone or in combination, are among the most promising solutions in order to prolong table grape quality during cold storage. In general, the innovative design of applications dealing with hurdle technologies holds great promise for future improvements. View Full-Text
Keywords: table grapes; Botrytis cinerea; grey mould; spoilage microbes; post-harvest; modified atmosphere packaging (MAP); ozone (O3); antimicrobial compounds; preservatives; biocontrol table grapes; Botrytis cinerea; grey mould; spoilage microbes; post-harvest; modified atmosphere packaging (MAP); ozone (O3); antimicrobial compounds; preservatives; biocontrol
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MDPI and ACS Style

De Simone, N.; Pace, B.; Grieco, F.; Chimienti, M.; Tyibilika, V.; Santoro, V.; Capozzi, V.; Colelli, G.; Spano, G.; Russo, P. Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest. Foods 2020, 9, 1138. https://doi.org/10.3390/foods9091138

AMA Style

De Simone N, Pace B, Grieco F, Chimienti M, Tyibilika V, Santoro V, Capozzi V, Colelli G, Spano G, Russo P. Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest. Foods. 2020; 9(9):1138. https://doi.org/10.3390/foods9091138

Chicago/Turabian Style

De Simone, Nicola; Pace, Bernardo; Grieco, Francesco; Chimienti, Michela; Tyibilika, Viwe; Santoro, Vincenzo; Capozzi, Vittorio; Colelli, Giancarlo; Spano, Giuseppe; Russo, Pasquale. 2020. "Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest" Foods 9, no. 9: 1138. https://doi.org/10.3390/foods9091138

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