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http://dx.doi.org/10.3746/jkfn.2006.35.9.1237

Quality of Stored Grape (Vitis labruscana) Treated with Ethylene-Absorbent and Activated Charcoal  

Jang, Keum-Il (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Je-Hong (Chungbuk Provincial Agricultural Research and Extension Services)
Kim, Kwang-Yup (Dept. of Food Science and Technology, Chungbuk National University)
Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Hee-Bong (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.9, 2006 , pp. 1237-1244 More about this Journal
Abstract
In order to ensure a stable supply of grapes for consumers and to extend grape storage, we investigated changes in the quality of grapes (Vitis labruscana) stored after treatment with ethylene absorbent (EA) or activated charcoal (AC). We treated harvested 'Sheridan' and 'Muscat Bailey A' grapes with EA and with 0.1, 0.5, 1.0, and 2.0% (w/w) AC, and stored them at $0{\pm}1^{\circ}C$, $90{\pm}2%$ humidity for 60 days. After the EA or AC treatment, the storability of the 'Sheridan' and 'Muscat Bailey A' grapes was increased, as compared with non treatment, and 'Sheridan' kept better than 'Muscat Bailey A'. The quality of the stored grapes maintained with EA or the amount of AC, which decreased the rate of weight loss, abnormal fruit development, berry abscission, saccharinity, and growth of fungi. The free sugar and anthocyanin contents in the pericarp increased gradually in both 'Sheridan' and 'Muscat Bailey A', and increased more in 'Sheridan'. Conversely, the total acidity of 'Sheridan' and 'Muscat Bailey A' decreased with storage, and decreased less in 'Sheridan'. There were no differences in the free sugar content, anthocyanin content, and total acidity among treatments. The changes in grape quality with storage were delayed in the order of EA, 2% AC, 1% AC, 0.5% AC, and 0.1% AC. Ultimately, we postulate that EA and 2% AC best maintain the qualities of grape, and extend the grape storage period.
Keywords
grape; quality; storage; ethylene absorbent; activated charcoal;
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Times Cited By KSCI : 1  (Citation Analysis)
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