Effects of different SO2 injury on quality of Red Globe grapes during shelf-life
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College of Food Science, Dalian Polytechnic University
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National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin Key Laboratory of Physiology and Storage of Agricultural Products Ministry
More Information
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- Received Date:
May 05, 2013
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Abstract
Taking Zhangjiakou ‘Red Globe'grapes as experimental material, the different SO2 bleaching injure degrees of fruit quality changed within the shelf life for 3d after 165d storage were compared.Results showed that, after 165d, the different injure degrees of fruit in the contents of titratable acidit ( TA) and residual SO2 increased with the extent of injury increased, and while the content of total soluble solids ( TSS) , firmness, cohesiveness, springiness, resilience and chewiness were contrary, there were significant differences among all levels except the chewiness.After the shelf life of 3d, the contents of TA, TSS, residual SO2, weight loss rate, cohesiveness and springiness increased, and while firmness, resilience, chewiness decreased, there were significant differences among all levels except the cohesiveness, springiness and chewiness.
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