Research On Effect Of 1-MCP On Grape During Shelf Life

During the shelf table grapes prone to decay, shattering and other issues, in order to improve the nutritional value and quality of goods, taken grapes as test materials, the effects of 1-MCP treatment on grapes during shelf life were comparatively evaluated with nutrition indicators, physiological indicators and volatiles. This paper explored the effects of 1-MCP treatment on grapes on quality and major volatile. This provided a reliable and effective method for the storage shelf life of table grapes, a theoretical basis and technical support for the future of logistics, storage and so on.Storage of varieties of grapes results showed that in terms of hard flesh,1-MCP treatment could slow down the fluctuation of firmness. When the shelf life went to 5 d, the firmness of red grape of 1-MCP group and CK group were respectively 4.57 N and 3.92 N. During the earlier stage of shelf,1-MCP treatment effectively delayed the reduce of titratable acidity and vitamin C content of hard flesh varieties of grape, when the shelf life went to 3 d, the vitamin C of red grape of 1-MCP group and CK group were respectively 22.74 N and 14.69 N. In terms of soft flesh,1-MCP remarkably improved the titratable acidity content, when the shelf life went to 5 d, the TA of muscat grape of 1-MCP group and CK group were respectively 0.86 N and 0.75 N. The highest relative content of volatile substances in red grape, xiang yue and zui jin-xiang, xia hei, muscat hambourg and jin shou-zhi were respectively Leaf aldehyde, Ethyl Acetate and Linalool.1-MCP could inhibit the main grape fruit volatiles relative content of the release rate. The grapes had good aroma. So 1-MCP treatment effectively delayed the aging and rotting of grape, improved the commodity value of shelf life.Storage of low temperature and room temperature shelf life test results showed, during the shelf life of low temperature 1-MCP treatment could decrease the respiratory intensity. When the shelf life went to 12 d, the respiratory intensity of grape of 1-MCP group and CK group were respectively 522.66(mgCO2·kg-1FW·h-1)and 650.17(mgCO2·kg-1FW·h-1). The decline of soluble solid and vitamin C content were delayed by 1-MCP treatment compared to control. When the shelf life went to 12 d, the TSS of grape of 1-MCP group and CK group were respectively 17.73 and 17.38. During the shelf life of home temperature 1-MCP treatment could inhabit split grain rate, shattering rate and rotting rate.1-MCP treatment also maintained the stability of the color. The major volatile of grapes were Ethanol and Ethyl Acetate. The grapes had good flavor. So 1-MCP treatment maintained a good commodity quality of grapes during shelf life.Storage of different cold storage time test results showed, during 15 d cold storage time 1-MCP treatment decreased the shattering rate and rotting rate, When the shelf life went to 6 d, the shattering rate of grape of 1-MCP group and CK group were respectively 29.94% and 77.84%.1-MCP could also hold fruit bright color. During 30 d cold storage time the peel of 1-MCP treatment turned red later. When the shelf life went to 3 d, the a* of grape of 1-MCP group and CK group were respectively 2.16 and 4.69. During 45 d cold storage time 1-MCP treatment maintained titratable acidity and vitamin C content. When the shelf life went to 6 d, the TA of grape of 1-MCP group and CK group were respectively 0.90 and 0.77.During 60 d cold storage time 1-MCP could delayed the increased time of soluble solids and vitamin C content. The major volatile substances varieties of grapes were Ethyl Acetate, Leaf Aldehyde and Ethanol. The volatile relatibe were slowly increased compared with the control with the extended of shelf life.