EFFECTS OF NATAMYCIN AND ULTRASOUND TREATMENTS ON RED GRAPE JUICE

Abstract

In this study, the effect of different combinations of Botrytis cinerea inactivation in red grape juice was investigated. Some effects on quality parameters were investigated during storage. The best results were achieved at the end of storage with a reduction of 2.4 log (CFU/ml) in combination with natamycin (12.5 ppm) and ultrasound (5 min, 80 W, 26 kHz and 60 amplitude). During the storage period, there were no significant changes in pH, titration acidity, brix, total color value changes and sensory values. Total monomeric anthocyanin, total phenolics, flavonoid amounts and total antioxidant substance (TEAC) decreased during the storage time. Increases in the amount of HMF were observed during storage. Natamycin and ultrasound applications were found to be successful against Botrytis cinerea and some quality parameters.