Effects of different fumigant preservatives on texture and quality of'Kyoho'grape
In order to find an effective,safe and suitable method for grape fumigation preservation,this paper took'Kyoho'grape as the test material,and used 5 mg/L,10 mg/L and 15 mg/L chlorine dioxide and 30 mg/m3,60 mg/m3,90 mg/m3 ozone for 30 min fumigation,then stored under(2±1)℃,and the related indexes of texture and nutritional quality of'Kyoho'grape were measured every 7 days.The results showed that the appropriate concentration of chlorine dioxide and ozone fumigation treatment could significantly maintain the hardness and texture characteristics of'Kyoho'grape,improve the appearance quality,and maintain high nutritional value.Among them,the 60 mg/m3 ozone treatment group had the best preservation effect.On the 35th day of storage,the hardness of the grapes was 81.91 N,which was 1.23 times that of the control group.The springiness of'Kyoho'grape was maintained well and only decreased by 0.04 g·mm,the absolute value of'Kyoho'grape adhesiveness was significantly lower than other groups(P＜0.05),the cohesiveness,chewiness and gumminess maintained at a high level.The 60 mg/m3 ozone treatment group had brighter color and obvious fragrance,and the soluble solids and protein content reached 17.85％and 0.14 mg/g,respectively.This research has a certain guiding effect on the storage and preservation application and promotion of'Kyoho'grape.
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