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KMID : 1134820060350091237
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 9 p.1237 ~ p.1244
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Quality of Stored Grape (Vitis labruscana) Treated with Ethylene-Absorbent and Activated Charcoal
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Jang Keum-Il
Lee Je-Hong
Kim Kwang-Yup
Jeong Heon-Sang
Lee Hee-Bong
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Abstract
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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±1℃, 90±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.
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KEYWORD
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grape, quality, storage, ethylene absorbent, activated charcoal
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