Effect of high levels of CO2on the electrochemical behavior and the enzymatic and non-enzymatic antioxidant systems in black and white table grapes stored at 0°C

Abstract

[Bakghround]: In this study, we analyzed the effect of the application of high levels of CO2 (20 kPa CO2 + 20 kPa O2 + 60 kPa N2 ) for 3 days at low temperature on a white table-grape cultivar (Superior Seedless) in comparison with a black one (cv. Autumn Royal) in terms of quality parameters. We also used a solid-state voltammetry methodology to analyze the effect of the 3-day gaseous treatment in berry tissues from both cultivars in the first stage of storage. We determined the role of the non-enzymatic (total phenols, total anthocyanins, and antioxidant activity) and the enzymatic antioxidant (catalase (GCAT), ascorbate peroxidase (VcAPX) gene expression) systems in the behaviors of both cultivars. [Results]: Our results indicate that the application of a 3-day gaseous treatment was effective in maintaining the quality of black and white table grapes for up to 28 days of storage at 0 °C. The electrochemical methodology applied was useful for differentiating between skin and pulp samples, and between black and white table grape cultivars. Some molecular mechanisms were modulated in the skin of both cultivars to overcome oxidative stress, which was not manifested with the same intensity in grapes treated with CO2 for 3 days. However, some differences were observed in relation to the non-enzymatic system. [Conclusion]: The 3-day gaseous treatment was useful to maintain black and white table grape quality at 0 °C. The voltammetry analysis indicated that CO2 -treated samples from the skin and pulp showed more similarity to freshly harvested ones.