Effecting of Oxygen and Carbon Dioxide With Temperature on the Storage Quality of ‘Red Globe’ Grape
《北方园艺》[ISSN:1001-0009/CN:23-1247/S]
- Issue:
- 2018年20
- Page:
- 1-6
- Research Field:
- Publishing date:
Info
- Title:
- Effecting of Oxygen and Carbon Dioxide With Temperature on the Storage Quality of ‘Red Globe’ Grape
- Author(s):
- LIU Dandan1; LI Zhigang1; ZHANG Xiaoshuan2; ZHU Zhiqiang3
- （1. College of Information Science and Technology, Shihezi University,Shihezi, Xinjiang 832000;2. College of Information and Electrical Engineering,China Agricultural University,Beijing 100083;3. National Engineering and Technology Research Center for Preservation of Agricultural Products ,Tianjin,300384）
- Keywords:
- fresh grapes; oxygen; carbon dioxide; fresh-keeping
- PACS:
- -
- DOI:
- 10.11937/bfyy.20180804
- Abstract:
- Taking Xinjiang fresh ‘Red Globe’ grape which is not resistant to SO2 as the research object. It started with the characteristics of the modified atmosphere preservation technology in the application process, analyzing the effects on grapes’ qualities under different proportions of O2 and CO2 atmosphere with ice conditions. The grapes’ quality indicators include good fruit rate, hardness, soluble solids and juice pH, etc.. Setting three different types ratios of CO2 to O2 in the modified atmosphere preservation, they are 3%O2+5%CO2+N2, 3%O2+10%CO2+N2, 3%O2+15%CO2+N2. To compare the experimental results, each treatment should repeat six times, with a control group not inflate gas(CK). Finally, the difference and correlation analysis methods are used to clarify the efficiency of different concentrations of the modified atmosphere on the quality of table grapes and the correlation between table grapes. The results showed that 3%O2+10% CO2 mixed gas could maintain the good fruit rate and fruit firmness of fresh grape fruit during ice storage compared with other treatments. As it effectively inhibited the solubility of table grape, decreasing the content of solids and increasing the pH of grape juice. In storage, the fruit firmness and fruit rate were significantly positively correlated, and there was a significant positive correlation with fruit soluble solid content. Therefore, an optimal concentration of O2 and CO2 mixed gas could effectively moderate the decline of grape hardness and improve the storage quality of fresh grape.
Last Update: 2018-08-23