Modeling and optimizing the changes in physical and biochemical properties of table grapes in response to natural zeolite treatment
Research Field: Food Safety & Nutrition/Horticulture
The results demonstrated that natural zeolite is able to significantly improve the table grape tissue firmness, enhance different phytochemicals and antioxidants, and decrease water loss, electrolyte leakage, malondialdehyde production and decay extension rates. Treated fruit had a higher superoxide dismutase, ascorbate peroxidase and total antioxidant activity and phenolics, flavonoids and carotenoids contents. Using desirability function method treatment of table grapes with zeolite at 6% and storage for 60 days was found to be the optimized condition.