Application Of Ozone And Edible Coatings In Grape Storage

Microorganism infection and stalk desiccation are two main negative factors in grape ( V. vinifera L) storage, which result in a large lost of grape economic value. Therefore, sterilization and inhibition of respiration and transpiration of the grape might be two effective ways to prolong the storage life of grape berry. Ozone is a strong oxidant which can sterilize major parts of bacterium, fungi and virus. Edible coatings smeared on the surface of the berry can block the lenticels, for which the respiration and transpiration of fruit can be restrained. To study the effect of ozone and edible coatings in grape storage, two grape cultivars,'Centennial Seedless'and'Red Globe'were selected to carry out the research and treated as below: (1) Grape fruit were treated by Ozone and aqueous Ozone at different concentrations, respectively, and then investigated their effects on Botrytis cinerea of grape fruit surface. (2) Chitosan,Carboxymethyl cellulose,Alginic-acid sodium,fruit wax were selected as edible coatings, and the optimal edible coatings and appropriate concentrations were screened according to their effects on grape storing and fresh-keeping. (3) Ozone and edible coatings were both applied with the optimal concentration screened above during grape storage. The results included:1) Both aqueous Ozone and Ozone had strong ability to sterilize most of microorganisms on grape surface. The disinfection rate of Ozone(16.7mg/L·S-1, for 20min)was 99.9 %, and the rate of aqueous Ozone...