|Table of Contents|

Effects of High CO2Package on Quality of Grape During Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年13期
Page:
159-162
Research Field:
Publishing date:

Info

Title:
Effects of High CO2Package on Quality of Grape During Storage
Author(s):
ZHU Zhi-qiang; LI Li-xiu; ZHANG Ping; LI Zhi-wen
National Engineering and Technology Research Center for Preservation of Agriculture Products，Tianjin Key Laboratory of Posthavest Physiology and Storage of Agriculture Products，Tianjin 300384
Keywords:
grape; high CO2package; storage quality of berry
PACS:
S 663.109+.3
DOI:
-
Abstract:
The effects on sensory quality and changes in texture and nutritional component of ‘Kyoho’ grape of high CO2package(10% and 15%) during storage of controlled freezing point were studied.The results showed that high CO2package suppressed the increases of the ratio of loss，berry drop and rot，the decreases of sensory quality，flavor quality，contents of nutritional component，total soluble solids，titratable acidity and ascorbic acid of grape berry，and effect of green-maintaining of stem was in evidence.During storage of controlled freezing point，the good fruit rate was more than 96.4%，the ratio of berry drop was less than 0.53%，the ratio of rot was 0，the decline rate of hardness of CK，10% and 15% were 26.9%，17.0% and 21.6%，the decline rate of contents of TSS were 9.7%，7.9% and 7.0%，the decline rate of contents of TA were 22.6%，12.8% and 7.2%，the decline rate of contents of VC were 20.8%，17.2% and 10.6% after 50 d.In a word，the effect of comprehensive evaluation of all treatments were 10%＞15%＞CK，and the results provided basic of the research on on-sulfur dioxide preservative technology during short-term storage of berry.

References:

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Memo

Memo:
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Last Update: 2014-09-17