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Effects of High O₂ Pretreatment and Gibberellic Acid on Sensorial Quality and Storability of Table Grapes

School of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, P.R. China; Institute of Refrigeration and Cryogenics, Shanghai Jiao Tong University, Shanghai, 200030, P.R. China

Y. Wu

Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, 201101, P.R. China

Y. F. Li

Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, 201101, P.R. China; yfli{at}sjtu.edu.cn

M. D. Yang

C. B. Shi

C. J. Zheng

School of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, P.R. China

Kyoho grapes (Vitis vinifera X V. labrusca) were stored under three different treatments at 0°C in 95% relative humidity for 60 days. Grapes in the first treatment were stored in to air (control), in the second treatment the grapes were stored in 80% O₂ for 15 days and then transferred into air for 45 days, and in the third treatment the grapes were sprayed with 100ppm of gibberellic acid (GA)₃ containing 100ppm of Tween 20 and then kept in air. Compared with the air control, high oxygen pretreatment (HOP) and GA₃ maintained higher fruit detachment force and membrane integrity, markedly reduced berry drop, rachis browning and decay and delayed the decrease of soluble solids content (SSC) and vitamin C. In addition, HOP and GA₃ retarded the conversion of protopectin to water-soluble pectin and improved berry firmness. HOP resulted in a significantly firmer berry, less berry drop, and more soluble solids content, total acidity and protopectin than those treated with GA₃, but did not markedly reduce rachis browning and membrane integrity loss. There were no significant differences in fruit detachment force and water-soluble pectin levels between HOP and GA₃. In conclusion, high O₂ pretreatment and GA₃application retained effectively the quality of harvested grapes.

Key Words: grape • storage • modified atmosphere • gibberellic acid

Food Science and Technology International, Vol. 12, No. 4, 307-313 (2006)
DOI: 10.1177/1082013206068035


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