Effects of Different Treatments on Physicochemical Characteristics of ‘Kyoho’ Grapes during Storage at Low Temperature
Feng Leng,
Chengyang Wang,
Liping Sun,
Pei Li,
Jinping Cao,
Yue Wang,
Changfeng Zhang,
Chongde Sun
Affiliations
Feng Leng
Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
Chengyang Wang
Zhoushan Academy of Agriculture Sciences, Zhoushan 316000, China
Liping Sun
College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China
Pei Li
Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
Jinping Cao
Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
Yue Wang
Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
Changfeng Zhang
Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Shandong Institute of Commerce and Technology, Jinan 250103, China
Chongde Sun
Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
Low temperature storage is widely used to maintain the postharvest quality of table grape. However, grape clusters easily undergo deterioration without treatment during the storage time. The main goal of this study was to evaluate the effect of postharvest 1-methylcyclopropene (1-MCP), calcium chloride (1%) and ethanol (16%), and the combination of 1-MCP with calcium chloride and ethanol treatments on maintenance of quality of table grapes ‘Kyoho’ (Vitis vinifera × Vitis labrusca) under 5 °C and 0 °C storage. Changes in decay incidence, weight loss, rachis browning and quality indexes of grape clusters were investigated. The results were as follows: all treatments significantly reduced the decay incidence, weight loss, rachis browning at both low temperatures storage; 1-MCP had positive effect for reducing the decay incidence in early stage, but no effect in late stage; there are no significant variations of taste and color quality indexes under two low temperatures storage, regardless of the treatments. Overall findings suggested that the combination of 1-MCP with calcium chloride and ethanol treatment is suitable for short-term 0 °C storage, while for long-term 0 °C storage, calcium chloride (1%) and ethanol (16%) treatment should be selected.
