Effect of Different Fresh-Keeping Film on the Storage Quality of "Shine-Muscat" Grape

WEI Bao-dong; GU Bai-yu; ZHANG Peng; JIA Xiao-yu; LI Jiang-kuo

doi:10.19554/j.cnki.1001-3563.2021.15.005

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Packaging Engineering ›› 2021 ›› Issue (15) : 39-48. DOI: 10.19554/j.cnki.1001-3563.2021.15.005

Effect of Different Fresh-Keeping Film on the Storage Quality of "Shine-Muscat" Grape

WEI Bao-dong¹, GU Bai-yu¹, ZHANG Peng², JIA Xiao-yu², LI Jiang-kuo²

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Abstract

In order to find the best method for the preservation of "Shine-Muscat Shine-Muscat −(0.5±0.3)°C for 90 d, and the sensory indexes, nutritional indexes and physiological indexes of the grapes were determined every 30 days.The comprehensive score of grape quality was calculated by the principal component analysis to recommend the best preservation method for grapes. During controlled ice point temperature storage, compared with CK film, the PP film, PE film and PLA film treatment groups could effectively reduce the rot rate and shearing rate of grapes, maintain a better firmness , delay loss of nutrients (vitamin C, titratable acids and soluble solids), and inhibit the increase of respiration rate, ethylene production rate, malondialdehyde(MDA) and relative electrical conductivity to a certain extent. Among them, the PP film treatment group had the lowest rot rate and shearing rate of grape after storage, and the best effect of maintaining hardness. The results of principal component analysis showed that the comprehensive scores of grape quality were in the following order:PP> PE >PLA >CK. The preservation effect of CK film on grape was the worst, and the PP film was the best.

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WEI Bao-dong, GU Bai-yu, ZHANG Peng, JIA Xiao-yu, LI Jiang-kuo. Effect of Different Fresh-Keeping Film on the Storage Quality of "Shine-Muscat" Grape[J]. Packaging Engineering. 2021(15): 39-48 https://doi.org/10.19554/j.cnki.1001-3563.2021.15.005