Preservation of Kyoho grapes stored in active, slow-releasing pasteurizing packaging at room temperature
2014
Zhang, Jingyong | Li, Dongli | Xu, Wencai | Fu, Yabo
The effects of active slow-releasing pasteurizing packaging (self-made) on the quality of Kyoho grapes were studied. Conventional polyethylene (PE) membrane with preservation tablets and naked treatments served as the control groups. Grape quality changes were evaluated by comparing sensory evaluations and experiment results. The results showed that the storage period of treatment packaged with active slow-release pasteurizing packaging can be extended to eight days. After eight days of storage, no stems were brown, and the grapes were intact; in contrast, the grade of stem browning was more than five in the PE membrane, and all the grape stems were brown in the naked treatments. In addition, the grapes' firmness was 0.59 kg/m2, the total soluble solids (TSS) content was 14.5 mg/ml, the titratable acid content was 5 g/kg, and the vitamin C content was 3.6 mg/100 g at the end of the storage period. These results indicate that Kyoho grapes stored in this manner retain good quality, edibility, and commercial value.
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