Influence of Different Pre-Cooling Time on Quality of'Shine Muscat'Grapes During the Storage Period
'Shine Muscat'grapes were chosen as the test material.They were first cooled for 0,2,4,8,12,16,20,and 24 h at(-1±0.5)℃and then stored at(-1±0.5)℃.The influence of the pre-cooling time on the quality of the grapes during the storage period was studied.The results showed that with the extension of storage time after grape harvest,the content of energy substance ATP in tissue cells and the respiratory intensity decreased.Membrane lipid peroxidation was enhanced,and membrane permeability and malondialdehyde(MDA)content were increased.The activities of lipoxygenase(LOX)and peroxidase(POD)increased,while the activities of superoxide dismutase(SOD)and polyphenol oxidase(PPO)decreased.Browning index and rot rate increased,and hardness decreased.Grape storage after pre-cooling for a certain period of time can maintain a higher ATP level,delay the emergence of PPO activity peak,reduce its peak value,inhibit MDA accumulation and the increase of membrane permeability.It can also delay the decrease in SOD activity and inhibit the browning and rot of grapes.The optimal pre-cooling time is 8-12 h,with the weight loss rate,respiratory intensity,and rot rate of grapes the lowest,and the quality of grapes during the storage period can be maintained well.
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