The Characteristics Of Hydrogen On Kyoho Grape Storage Quaolity

Grapes are important economical fruit trees, however, the storage of grapes is lagging behind, resulting in serious economic losses. In terms of it? s non-toxic,pollution-free,residue-free and selective advantage to eliminate the free radicals, Hydrogen is becoming a hot research scholars. In this study, we use KYOHO grape as experiment materials, inverting and gathering the hydrogen to a closde container with grapes inside until the concentration of hydrogen comes to 100 percent,then taking the container to the refrigeration house at 0 ± 1 ℃ and RH 80%. We aim to test the influence of the storage quality and related physiological properties of grapes dealing with hydrogen, so as to provide the basis of theoretical practice to find a new retain freshness technique. The main results are as follows:1.In appearance indicators, the decay rate, shattering rate and weight loss of the hydrogen-treated grapes were lower than the hydrogen-untreated grapes,which indicating that hydrogen was able to reduce the storage loss caused by decreasing organic consumption. The fruit decay rate differences between 3h hydrogen-treated grapes and 5 h hydrogen-treated grapes differs a little. From the analysis of the difference in fruit weight loss rate,we found there was a significant difference between the hydrogen treated grapes for 30 day and 50 day.whereas, other processing period differs a little.2.In interior quality, hydrogen was able to decrease the respiration intensity and soluble solids(TSS) consumption of grapes, improving its storage quality; By analysising the significant difference at 20 to 40 days between the 3h hydrogen-treated grapes and 5h hydrogen-treated grapes compared to the contrast and 1h hydrogen-treated grapes, we found hydrogen could significantly decrease the respiration intensity whereas there was no significant difference between itslves. Meanwhile there was also a significant differences between the 40 days hydrogen-treated grapes and the contrast on the soluble solids(TSS)consumption.3.In antioxidant enzymes,hydrogen was able to improve peroxidase(POD), peroxidase(CAT), polyphenol oxidase(PPO) activity, so as to prolong the storage period of grapes. In20 ~ 40 d, there was a significant differences between the 3h hydrogen-treated grapes and 5h hydrogen-treated grapes compared to the contrast and 1h hydrogen-treated grapes,whiles thesignificant differences of itslves differ a little.4.Taking all into consideration, the best treatment time with 5h hydrogen-treated is around 20~ 40 days.