Research on SO₂ Controlled Release Packaging on the Preservation Performance of ‘Kyoho’ Grapes

Abstract:

With the purpose of extending the shelf-life of Kyoho grapes at room temperature (23±1°C), we investigated the effects of two kinds of preservation packaging on Kyoho grapes’ shelf-life: SO₂ controlled release packaging (A bag) and A with 1-MCP packaging (A-1-MCP bag), the grapes naked and packaged with LDPE as the control groups. During the experiment, the headspace concentrations, appearance quality, water loss, stem browning, solidity, TSS and TA were tested and analyzed every two days. The experimental results showed that A bags could form a suitable modified atmosphere packaging (MAP) environment and prohibit the growth of pathogenic bacteria of grapes. After 8 days’ storage, the grapes naked and packaged with ordinary LDPE groups had serious stem browning and rot rate. The stem browning index of the grapes packaged with A bags and A-1-MCP bags were level 1 and level 0. And the rot rate was 3.63% and 1.26%, respectively. The appearance and flavor of the Kyoho grapes had commercial values, the preservation effects were apparent.

• Periodical: Applied Mechanics and Materials (Volume 731)
• Pages: 369-373
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.731.369
• Online since: January 2015
• Authors: Peng Liu, Dong Li Li, Wen Cai Xu*, Ya Bo Fu
• Keywords: 1-MCP, Grape, Preservation, Shelf-Life, SO₂

References

[1] Chen Shoujiang, Zhang Min, Wang Shaojin. Effect of initial hermetic sealing on quality of Kyoho, grapes during storage [J]. Postharvest Biology and Technology, 2011, 59(6): 194-199.

DOI: 10.1016/j.postharvbio.2010.08.014

[2] Deng Y, Wu Y, Li Y. Physiological responses and quality attributes of Kyoho, grapes to controlled atmosphere storage [J]. LWT-Food science and technology, 2006, 39(6): 584-590.

DOI: 10.1016/j.lwt.2005.05.001

[3] Fallik, E. Pre-storage hot water treatments (immersion, rinsing and brushing) [J]. Postharvest Biology and Technology, 2004, ( 32): 125–134.

DOI: 10.1016/j.postharvbio.2003.10.005

[4] Del Nobile M.A., Conte, A., Scrocco C., et al. A study on quality loss of minimally processed grapes as affected by film packaging[J]. Postharvest Biology and Technology, 2009, 51(1): 21-26.

DOI: 10.1016/j.postharvbio.2008.06.004

[5] Mustoneonh M. The efficiency of range of sulfur dioxide generating quality of calmeria table grapes[J]. Australian Journal of Experimental Agriculture, 1992, 32: 389-393.

DOI: 10.1071/ea9920389

[6] ZHANG Jing-yong, LI Dong-li, XU Wen-cai, et al. Effect of SO2 Controlled Release Packaging on Preservation Performance of Cherry [J]. Packaging Engineering, 2013, 34(15): 49-52.

[7] ZENG Qing-xiao. Food Processing and Preservation Principles[M]. Beijing: Chemical Industry Press, 2002: 19-20.

[8] YANG Shou-qing. Food sterilization and preservation techniques[M]. Beijing: Chemical Industry Press, 2005: 10-28.

[9] Artes Hernandez F., Tomas Barberan F.A., Artes F. Modified atmosphere packaging preserves quality of SO2 free Superior seedless, table grapes [J]. Postharvest Biology and Technology, 2006, 39(2): 146-154.

DOI: 10.1016/j.postharvbio.2005.10.006