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KMID : 0903619940350040351
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Journal of the Korean Society for Horticultural Science
1994 Volume.35 No. 4 p.351 ~ p.359
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Influence of Harvesting Time , Grape Guard , Putrescine and Heat Treatments on Maintaining Freshness in ´ Campbell Early ´ Grape (Vitis labruscana B.)
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Abstract
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´Campbell Early´ grapes were treated with grape guard, heat, and putrescine. Then, they were put into 0.02 ㎜ thick PE film bags and stored at 2±1℃ for 45 and 65 days. The results obtained are summarized as follows.
1. Grape Guard (SO₂ conditioner) in the bags inhibited fungus infection and discoloration of cluster stems and pedicels so effectively that this treatment was best to maintain marketability of stored grapes. However, maximum storage days were 45.
2. Berries and cluster stems were damaged by the heat pretreatment at 48℃ for 2 or 4 hours so severely that their marketability was lost completely. However, there was no damage by heat pretreatments under 38℃ for 2 and 4 days. Although 38℃ was considered as an appropriate heat pretreatment, the effect was not better than that of grape guard pretreatment. Also, heat treatments tended to reduce acid content in grapes without any change in soluble solids content. More studies are required to determine the effect of heat pretreatment on grape storage, in terms of temperature and duration.
3. There was no appreciable difference in grape quality between two harvesting time, 20 and 30 days after veraison. However, there was a tendency that the external appearance of the former was better than the latter.
4. The ethylene concentration in film bags was below 0.1ppm during the storage period. This mean that ´Campbell Early´ grape produced an extremely small amount of ethylene.
5. The pericarp damage persumably caused by CO₂ gas was observed when 0.02㎜ thick PE film bags were used for a long storage of fresh grape. More air-permeable films were recommended in such a case.
6. Conclusively, the following steps were recommended for storage of the ´Campbell Early´ grapes: (i) to harvest ripe grape after 20 days from veraison, (ii) to put the grape into good air-permeable PE film bags with Grape Guard, then (iii) to store under 2±1℃ for 40 days.
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