Post-harvest quality preservation of red globe grapes using grape juice-based edible coatings combined with UVC treatment

This study assesses the impact of grape juice-based alginate or chitosan edible coatings, followed by UVC treatment, on the preservation of post-harvest quality of Red Globe grapes. Coated grapes were stored at 5 degrees C for 28 days, and their physical, chemical, microbiological, and sensory properties were assessed during the storage period. Films were prepared with grape juice using alginate and chitosan and exposed to 32.4 J/m(2) UVC irradiation, then characterized for thickness, color, puncture resistance, elongation at break, permeability, and water solubility. Alginate films were more resistant, soluble, and permeable than chitosan films. Coated and/or UVC-treated grapes showed reduced weight loss, minimal color changes, pH, titratable acidity, total soluble solids, and decreased microbial count compared to uncoated grapes. Sensory attributes remained stable for seven days, while control grapes' firmness significantly decreased (p < 0.05). This sustainable approach enhances the preservation of Red Globe, appealing to consumers who prefer natural preservatives.