Abstract:
The effects of 1-MCP and ClO2 preservative paper on postharvest physiology and storage quality of red globe grapes were studied. The red globe grapes were processed by 1-MCP and ClO2 preservative papers after being put into pdyethylene plastic bags of 0.04 mm thickness with 6 holes of 1.0 cm diameter. Samples were stored at -1.5～0 ℃ with relative humidity between 90% and 95%. Fruit indicators were measured every 30 days，including weight loss rate, good fruit rate, respiration intensity, fruit hardness, titratable acid content, vitamin C content, soluble solid content, reducing sugar content, malondialdehyde content, relative permeability of fruit cell membrane and the activities of SOD, POD and CAT. Sensory evaluation was carried out after 150 days of grape storage. Compared with the control group and ClO2 preservative group, 1-MCP and ClO2 preservative paper treatment could effectively inhibit fruit respiration intensity, reduce weight loss rate, slow down the relative permeability of fruit cell membrane and the accumulation of malondialdehyde, inhibit activities of POD and SOD, maintain fruit firmness and CAT activity, and hold the contents of soluble solid, titratable acid, vitamin C and reducing sugar. After 150 days of storage, grapes obtained a sensory score of 90.30 with good fruit rate over 90.10%. Overall, combined treatment using 1-MCP and ClO2 preservative paper showed good preservation effects on red globe grapes.
