บทคัดย่องานวิจัย

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Effects of package and storage conditions on the keeping quality of Perlette grapes.

Sandhu, S. S.; Dhillon, P. S.; Bindra, A. S.;

Vitis Year: 1990 Vol: 29 Issue: 2 Pages: 97-107 Ref: 13 ref.

1990

บทคัดย่อ

Effects of package and storage conditions on the keeping quality of Perlette grapes.

To reduce postharvest losses of cv. Perlette grapes, quarter size 'Dual Release' SO2 generators were enclosed in polyethylene bags (containing 2 kg grapes) having 0.56, 0.84, 1.12, 1.40 or 1.68% perforation. These bags were packed in 2-kg vented corrugated fibreboard cartons at 5, 15, 25, 30 or 35 deg C (field temperature) and were kept for 60 days in cold storage. The highest organoleptic score was observed at 35 deg packing temperature and 1.12% perforation in the polyliner. Both the lowest packing temperature (5 deg ) and least perforation in the polyliner (0.56%) minimized the physiological loss in weight (PLW) and berry shatter. PLW increased with prolonged storage period. There was no berry rot with up to 40 days of storage with 0.56, 0.84 and 1.12% perforation; rot however, was negligible with the higher percentages of perforation. The highest values of total soluble solids (TSS) were retained at 30 or 35 deg packing temperature after 40 days of storage; thereafter TSS declined. However, highest acidity was recorded at 25 and 35 deg after 40 days and at 15 and 30 deg after 60 days of storage. Thus, in cold storage, Perlette grapes can be successfully stored for up to 40 days by enclosing quarter size 'Dual Release' SO2 generators in polyliners having 1.12% perforation and packing at 35 deg .