Abstract
The work aims to investigate the effects of sulfur dioxide (SO2) preservatives in tablet and powder formulations and 1-methylcyclopropene (1-MCP) in combination with SO2 on the storage quality and flavor of "Shine Muscat Shine Muscat" grapes were fumigated with 1-MCP, different SO2 preservatives and 1-MCP in combination with SO2 for 60 d at (1±1)℃ after harvest. Brightness, saturation, hardness, elasticity, total soluble solids, and respiration intensity were measured every 15 d. Sensory evaluation was performed every 30 d. Volatile content and type were analyzed by electronic nose, electronic tongue, and gas chromatography-mass spectrometry (GC-MS) to determine the best grape treatment. At 60 d of the storage, total soluble solids content content, brightness, saturation, hardness and elasticity of the 1-MCP + tablet and powder compounded SO2 group were 1.09, 1.74, 1.32, 1.3 and 1.34 times higher than those of the control group, respectively. The respiration rate was 30% lower than that of the control group and higher sensory scores were obtained, while more aroma species and higher aroma content were maintained. It is concluded that 1-MCP + tablet and powder compounded SO2 can effectively maintain the storage quality and flavor of Shine Muscat grapes and delay fruit senescence, which can be used in production.
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LI Zi-tong, PENG Li, XIONG Si-guo, MA Yan-dong, JIANG Ai-li.
Effect of 1-MCP and SO2 Treatment on Storage Quality and Flavor of Shine Muscat Grape[J]. Packaging Engineering. 2023(11): 64-77 https://doi.org/10.19554/j.cnki.1001-3563.2023.11.008
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