Analysis of treatments for keeping table grape in cold chambers
2000
Jankovic, M.A. | Masovic, S.M. (Univerzitet u Beogradu, Beograd - Zemun (Yugoslavia). Poljoprivredni fakultet, Institut za prehrambenu tehnologiju i biohemiju)
The analyses were carried out on three variations of sulphur dioxide fumigation and two variations of controlled atmosphere, such as classical SO2 fumigation, treatment with K2S2O5 solution, K2S2O5 generator bag, NaHSO3 generator bag, controlled atmosphere nitrogen-dry lime system and controlled atmosphere with polymer membrane MDK-1. The grape was kept in the cold room with air temperature from 1 to 0 deg C, relative humidity 90%, during 90 days, except in variation with polymer membrane, where storage time was only 36 days. On the basis of these analyses, combination of classical fumigation with 0.25% SO2, before storage can be recommended and then keeping in controlled atmosphere in cold room with nitrogen-dry lime system.
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