Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Improving the Shelf Life of Red Grapes Using Polyethylene Nanocomposite Packaging and Modified Atmosphere Techniques

Document Type : Research Article-en

Authors

Anahita Norouzi Tafreshi 1
Shahla Shahriari 2
Toktam Mostaghim 1

1 Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran

2 Department of Chemical Engineering, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran

https://doi.org/10.22067/ifstrj.2025.93924.1450
Abstract
Red ruby grapes are known for their rich anthocyanin content and nutritional and medicinal properties, but their high perishability limits postharvest shelf life. Current research highlights the potential of advanced packaging techniques, such as modified atmosphere packaging (MAP), and nanotechnology to enhance the quality and shelf life of fresh products. This study aims to investigate the combined use of these technologies to maintain the quality and increase the shelf life of red ruby grapes. This study evaluated the effectiveness of polyethylene packaging films containing silver nanoparticles and titanium dioxide with modified atmosphere packaging (50% CO₂ + 5% O₂ + 45% N₂). The experiments were conducted under three temperature conditions (25°C, 15°C, and 4°C) and over a 28-day storage period. Samples were assessed at five intervals (0, 7, 14, 21, and 28 days) for quality attributes and microbial loads. This approach was chosen to address the challenges of microbial growth and quality deterioration in grapes stored at different temperatures. The findings showed a continuous decrease in anthocyanin content and color intensity during the storage period, alongside an increase in soluble solids. Microbial analysis showed higher mold and yeast counts in grapes stored at 25°C and 15°C compared to those stored at 4°C. Packaging with MAP and nanocomposite films containing silver nanoparticles and titanium dioxide effectively preserved the quality of grapes, particularly at 4°C, where superior results were observed over the 28 days. This study demonstrates the integration of MAP and films containing nanoparticles to address the limitations of conventional grape storage methods. This approach offers practical solutions for the horticultural industry and contributes to the advancement of storage and preservation technologies.

Keywords

Modified atmosphere packaging
Nanosilver
Nanotitanium dioxide
Polyethylene
Ruby grape
Subjects

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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Iranian Food Science and Technology Research Journal
Volume 21, Issue 6 - Serial Number 96
January and February 2026
Pages 623-644

  • Receive Date 30 June 2025
  • Revise Date 23 September 2025
  • Accept Date 24 September 2025
  • First Publish Date 03 December 2025

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