Effects Of Different Storage Methods On Preservation Quality And Postharvest Physiology Of Grapes

Experiment was conducted with Table grape Kyoho and ZaNa for studying the effect onpreservation of Kyoho grape cultivar with modified atmosphere film and box during the coldstorage, effect of MA storage combined with CT2on postharvest physiology and enzymaticactivity of grapes, effect of1-MCP treatment combined with controlled freezing-point storageon postharvest qualities and physiological metabolism of grape and the effect of1-MCP ongrape fruit during shelf life storage.The results showed that MA film preservation was effective to produce a more stableatmosphere environment, to prevent the respiration rate and ethylene production of grapessignificantly,to lessen moisture loss,to alleviate the decline of titratable acidity, Vc contentand raising of alcohol-sugar ratio,to delay the decline of hardness,springiness,adhesiveness,chewiness, to inhibit increasing of PG and CX enzyme activity and lighten the consumptionof protopectin. Therefore it could delay the aging of grapes and improve the storability. Andpolyvinylchloride (PVC) film was a little more advantageous to storage quality of grape thanpolyethylene(PE) film. In stark contrast, grapes in MA box were caused high CO2injury. So itlead to weight loss, threshing, alcoholization and browning easily. Moreover, the differencebetween control and MA box preservation (CO210%) in storage life could not reach thesignificant difference level(p>0.05). Correlative study showed that the rapid loss of VC andincrease of alcohol-sugar ratio markedly stimulated the activity of PG and CX enzyme,whichled to protopectin discomposing and decline of texture property.MA film storage and MA+CT2significantly inhibited PG activity. MA film preservationand MA+CT2were effective to alleviate the decline of titratable acidity and Vc content, theincreasing of alcohol-sugar ratio, to decrease the respiration rate and the ethylene production，to slow down the increase in the relative membrane permeability and to maintain textureproperty of grape fruits.All the treatments significantly inhibited CX activity.However,as forMA+CT2storage,it was less beneficial to refrained PG activity in the last storage period thanMA film treatment.MA film preservation was a little more advantageous to storage quality ofgrape than MA+CT2and MA film preservation had a promising application prospect in short-term storage,which could avoid SO2injury.Controlled freezing-point temperature storage combined with0.5and1.0μL/L1-MCPtreatments could not only increase the good fruit rate but also decrease the weight loss rateand stem browning index of grape. It could inhibit the increasing of respiratory intensity,ethylene generation rate of grape cluster, MDA, O2-and H2O2content, and LOX activity. Itcould also maintain or increase the SOD and POD activity of grape fruit.1.0μL/L1-MCPtreatment combined with controlled freezing-point temperature storage had satisfactory effectwhich had prolonged the grape storage period by20days comparing to general cold storage.In conclusion,1-MCP treatment with proper concentration combined with controlledfreezing-point temperature storage can increase storage quality and resistance of grape fruit,and delay fruit senescence. It has broad application prospect in non-sulfur storage of tablegrape.0.5and1.0μL/L1-MCP treatments could decrease the decay rate, thresh rate, stembrowning index and weight loss rate at normal temperature, and delayed the decrease of solidcontent and Vc content. The quality of grape fruit in shelf life had been also increased. Effectof1-MCP treatment with1μL/L was better than0.5μL/L treatment. In conclusion,1-MCPtreatment with1μL/L concentration can increase storage quality and resistance of grape fruit,and delay fruit senescence. It has broad application prospect in non-sulfur storage of tablegrape.