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Maintaining the vibrant color of fruit is a longstanding challenge in fruit and vegetable preservation. Chitosan and selenium, known for their protective and antioxidant properties, have been applied to preserve these produce. This study aimed to investigate the influence of selenium–chitosan treatment (comprising 25 mg L−1 selenium and 1.0% chitosan) on the color of "Red Globe" grapes and to analyze the relative expression of genes associated with anthocyanin synthesis enzymes (VvCHS, VvCHI, VvF3H, VvF3′H, VvF3′5′H, VvDFR, VvLDOX, VvUFGT, VvOMT, Vv5GT, and VvGST) using RT-qPCR. Our goal was to uncover the regulatory mechanisms governing grape color. Comparing various treatments, we observed that selenium–chitosan treatment had a significant effect in reducing decay, maintaining the soluble solids content of grape flesh, and preserving the vivid color of grape. This research indicated that selenium–chitosan treatment slowed down browning and prevented the reduction in total phenolic, flavonoids, and anthocyanin in the grape. Moreover, gene expression analysis revealed that selenium–chitosan treatment increased the expression of VvCHS, VvF3H, VvF'3′H, VvLDOX, and Vv5GT, while also stabilized the expression of VvCHI, VvF3′H, and VvDFR in grape skins. These findings shed light on the potential mechanism by which selenium–chitosan impacts grape color. This study established a theoretical foundation for investigating the molecular mechanisms behind selenium–chitosan's ability to slow down grape browning and provides a novel approach to enhancing fruit and vegetable preservation techniques. [ABSTRACT FROM AUTHOR]

At present, sulfur dioxide (SO2) treatment is the most widely used storage and fresh-keeping method of grape fruits, which has many advantages such as good bacteriostatic effect, convenient use and low cost. However, excessive SO2 in the environment will lead to serious damage to grape fruits, especially the phenomenon of fruit shattering and bleaching, resulting in greater losses. In view of the problem of grape berry abscission caused by excessive SO2 in the environment, this paper reviewes the relevant research progress at home and abroad, and discussed the mechanism of grape berry abscission from five aspects: Affecting stomata opening, damaging tissue structure, changing cell wall degrading enzyme activity, affecting hormone content and reactive oxygen species level. Finally, the research and application prospects of SO2 in grape fruit preservation are prospected in order to provide a theoretical basis for the accurate application of SO2 in grape preservation and the realization of loss reduction and efficiency improvement.

Maintaining the vibrant color of fruit is a longstanding challenge in fruit and vegetable preservation. Chitosan and selenium, known for their protective and antioxidant properties, have been applied to preserve these produce. This study aimed to investigate the influence of selenium–chitosan treatment (comprising 25 mg L−1 selenium and 1.0% chitosan) on the color of “Red Globe” grapes and to analyze the relative expression of genes associated with anthocyanin synthesis enzymes (VvCHS, VvCHI, VvF3H, VvF3′H, VvF3′5′H, VvDFR, VvLDOX, VvUFGT, VvOMT, Vv5GT, and VvGST) using RT-qPCR. Our goal was to uncover the regulatory mechanisms governing grape color. Comparing various treatments, we observed that selenium–chitosan treatment had a significant effect in reducing decay, maintaining the soluble solids content of grape flesh, and preserving the vivid color of grape. This research indicated that selenium–chitosan treatment slowed down browning and prevented the reduction in total phenolic, flavonoids, and anthocyanin in the grape. Moreover, gene expression analysis revealed that selenium–chitosan treatment increased the expression of VvCHS, VvF3H, VvF’3′H, VvLDOX, and Vv5GT, while also stabilized the expression of VvCHI, VvF3′H, and VvDFR in grape skins. These findings shed light on the potential mechanism by which selenium–chitosan impacts grape color. This study established a theoretical foundation for investigating the molecular mechanisms behind selenium–chitosan’s ability to slow down grape browning and provides a novel approach to enhancing fruit and vegetable preservation techniques.

As part of a general drive in the fresh produce sector to reduce the use of postharvest chemicals, a vapour heat treatment has been developed to replace the use of SO2 in the control of Botrytis cinerea (grey mould) on table grapes Vitis vinifera L. cv. Sultanina. A range of temperatures (50–55 °C) and treatment time intervals (12–32 min) were initially evaluated for their effects on B. cinerea in artificially inoculated berries. Disease development was monitored during storage at 20±1 °C for 9 days after treatment. Berries inoculated after treatment were more susceptible to the disease than the controls. All heat treatments applied after inoculation significantly reduced the infection compared with the controls. The most promising treatments were those of 52.5 °C for 21 or 24 min and 55 °C for 18 or 21 min. These reduced infection levels by 72–95% on the 9th day, compared with controls. These treatments were also found to give effective disease control in inoculated and naturally infected grape bunches stored at 0.5±1 °C after treatment. For example, in artificially inoculated bunches <1% diseased berries were counted in treated bunches compared with approximately 50% in control bunches 10 weeks after treatment. In naturally infected bunches treated and then stored for 10 weeks at 0.5±1 °C followed by 1 week shelf life at 20 °C, >30% diseased berries were counted in control bunches, compared with only 0.7–1.5% in heat treated bunches and 1.7% in bunches stored with a dual release SO2 pad. It is concluded that vapour heat treatment is an effective physical treatment for controlling B. cinerea on stored table grapes, with real commercial potential. [Copyright &y& Elsevier]