|Table of Contents|

Effect of Preharvest EtOH Treament on Ripening Properties and Coloration Process of Grape(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年09
Page:
111-118
Research Field:
Publishing date:

Info

Title:
Effect of Preharvest EtOH Treament on Ripening Properties and Coloration Process of Grape
Author(s):
SHI Mei1; JIA Xu1; ZHANG Hanghang1; LIU Wenjie1; 2; YU Jianna1
(1.College of Life Science,Tarim Unviersity,Alar,Xinjiang 843000;2.Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin,Xinjiang Production and Construction Groups,Alar,Xinjiang 843300)
Keywords:
ethanol; ‘Red Globe’ grape; ripeing; coloration
PACS:
-
DOI:
10.11937/bfyy.20183409
Abstract:
To investigate the effects of ethanol treatment during grape verasion on the coloration and characteristics of maturation during fruit ripening.‘Red Globe’ grape were used as the test materials,1% calcium chloride (CaCl2),15% ethanol (EtOH) dissolved in 1% calcium chloride (CaCl2),15% ethanol (EtOH) were used during the verasion and spray with fresh water as a control.The changes of quality indexes such as fruit weight,soluble solids (TSS) content,titratable acid content,total phenolic content in different parts,and the change of physiological indexesfruit color angle,peel brightness,chlorophyll content,anthocyanin content were measured.The results showed that 15% ethanol (EtOH) dissolved in 1% calcium chloride (CaCl2) significantly inhibited the accumulation of soluble solids and delayed the accumulation of total phenols in the grape skin,and delayed the chlorophyll content declind.The accumulation of anthocyanin and the degradation of chlorophyll were delayed,a higher brightness of the peel was obtained,which overall slowed the ripening and coloring of the fruit.

References:

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Last Update: 2019-05-31