Effect of Active, Slow-Releasing Sterilization Packaging on Kyoho Grapes at Low Temperature

Jing Yong Zhang; Dong Li Li; Wen Cai Xu; Ya Bo Fu

doi:10.4028/www.scientific.net/AMM.528.138

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 528Effect of Active, Slow-Releasing Sterilization...

Effect of Active, Slow-Releasing Sterilization Packaging on Kyoho Grapes at Low Temperature

Abstract:

In order to extend the storage time of Kyoho grapes at low temperature, an active, slow-releasing sterilization packaging was studied. The fresh Kyoho grapes were picked after harvest and packaged in the active slow-releasing sterilization packaging at 5°C with conventional polyethylene membrane and naked treatments served as control groups.The sensory evaluation and nutrition facts were studied to evaluate the quality of Kyoho grapes after preservation. The results indicate that the storage period of Kyoho grapes can be extended to eighty five days with green stems, intact grapes and good taste.

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Periodical:

Applied Mechanics and Materials (Volume 528)

Pages:

138-143

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.528.138

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Online since:

February 2014

Authors:

Jing Yong Zhang*, Dong Li Li, Wen Cai Xu, Ya Bo Fu

Keywords:

Active Slow-Releasing Sterilization, Kyoho Grapes, Low Temperature, Storage Period

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* - Corresponding Author

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