Effects of Different Compound Fresh-keeping Treatments on the Storage of ‘Summer Black’ Grape

doi:10.11924/j.issn.1000-6850.casb2021-0349

Abstract

Abstract:

The paper aims to study the effects of different compound fresh-keeping treatments on the storage of grape and explore the preservation technology suitable for ‘Summer Black’ grape. ‘Summer Black’ grapes were treated with 8 different combinations of sodium pyrosulfite (Na₂S₂O₅), 1-methylcypropene (1-MCP) and PP material breathable fresh bag. Each treatment was repeated with 24 clusters. The treated ‘Summer Black’ grapes were stored every three clusters in a box at low temperature (0±1)℃ and under relative humidity of 90%-95%. The weight loss rate, fruit drop rate, rot rate, soluble solid content, titratable content, soluble sugar content, MDA content, anthocyanin content, chlorophyll content in stem and etc. were used as indicators to analyze the quality change of grape fruits. During the storage period, with the extension of storage time, the weight loss rate, fruit drop rate, rot rate, soluble sugar and anthocyanin content of the clusters increased continuously, while soluble solid content decreased continuously, titratable acid and MDA content increased first and then decreased. The variation trend of fruit quality was the same under different treatments, but there were significant differences among the treatments, among which the difference between PP material breathable fresh bag+1-MCP+ Na₂S₂O₅ treatment and blank control treatment was the most obvious. After 112 days of storage, the content of soluble solids in ‘Summer Black’ grape treated with PP material breathable fresh bag+1-MCP+ Na₂S₂O₅ was about 15.18°Brix, which was significantly higher than that of the control. At the same time, the content of MDA, soluble sugar and anthocyanin were better than those of the control, indicating that this combination treatment could not only maintain the fruit color, but also slow down the degree of free radical damage of grape fruits. Therefore, the compound formula of PP material breathable fresh bag +1-MCP+ Na₂S₂O₅ can effectively maintain the quality of ‘Summer Black’ grape fruit to a certain extent, so that the grape fruits can still be commercial after storage for 112 days.

Key words: grape, postharvest, 1-MCP, Na₂S₂O₅, fresh bag, storage quality

CLC Number:

S379.2

ZHENG Bixia, JI Xiaomei, LI Changlin, GONG Linzhong, FANG Linchuan. Effects of Different Compound Fresh-keeping Treatments on the Storage of ‘Summer Black’ Grape[J]. Chinese Agricultural Science Bulletin, 2022, 38(7): 135-143.

Figures/Tables 8

References 34

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