Consumer evaluation of sensory properties of table grapes treated with yeast Pichia anomala induced by chitosan

Abstract

Experiments on postharvest treatments to extend the shelf life of fruits and vegetables often disregard sensory testing. In the present study, we investigated whether consumers could still accept fresh table grapes after they were treated with the antagonistic yeast Pichia anomala induced with chitosan. In our previous experiments, we have confirmed that the yeast can increase fruit resistance to disease and extend shelf life. However, consumer attitude towards this treatment is also very important. We evaluated 20 different sensory quality attributes under two different storage conditions using 150 volunteers at fruit and vegetable market. The percentage of natural decay, berry weight loss, titratable acidity, total soluble solids, berry firmness, and vitamin C content were also evaluated. The results of the study show that consumers prefer table grapes treated with yeast after long storage. Table grapes treated with P. anomala induced with chitosan showed better postharvest quality parameters. Thus, it can be concluded that postharvest treatment of table grapes with P. anomala can maintain fruit quality, which increases consumer acceptance in both cold and ambient storage.