Studies On The SO₂ Injure Preventing Techniques During Storage For Red Grape Variety

In the recent years, the production of Red Globe table grape has been progressing rapidly. Red Globe table grape is a kind of fruit with relatively concentrative producing areas and harvesting time; it is perishable on normal temperature, and its marketable time is rather; short. .Moreover, being a typical table variety, the massive process is fairly difficult. Therefore, the storage and .fresh-keeping industry is vital to the continuous, healthyy and steady development of Red Globe grape's production. However, this technology has not been solved perfectly, in which the most outstanding problem is that grapes under storage are easy to incur SO2 Injure, which has a serious effect on their edible value and commercial value. The SO2 Injure preventing techniques were studied. In addition, some alternative fresh-keeping agents and methods were studied as well. Results showed:1. The leading pathogeny microbes resulted in decay was Alternariaspp, followed by Botrytis cinerea.2. To Botrytis cinerea, the most potent antibacterial agents were Peracetic acid, Hydrogen peroxide and Ethyl p-hydroxybenzoate, followed by Sodium hypochlorite and Acetic acid, Bromo-Geramium, Propolis, Iprodione and Sodium hypophosphite were relatively weak. The Minimum Inhibitory Concentrations (MIC) of the agents listed above were 0.02%, 0.02%, 0.04%, 0.08%, 0.1%, 0.4%, 0.5%, 0.4%, 0.16% and 1.0% respectively. As to Alternaria spp., Iprodione, Bromo-Geramium and Ethyl p-hydroxybenzoate had the most effective prohibiting power, witii Peracetic acid, Hydrogen peroxide, Sodium hypochlorite and Acetic acid in the secondary rank, Propolis and Sodium hypophosphite in the bottom of the hierarchy. The MIC for all of these agents could be 0.005%, 0.025%, 0.04%, 0.02%, 0.02%, 0.08%, 0.1%, 0.5% and 1.0% respectively. Nevertheless, other preservatives used commonly in food, such as Sodium benzoate, Sorbate, Sucrose Fatty Acid Ester and Chitosan, were totally ineffective to the two moulds.3. Using SO2 with the normal dosage (7bags CTi/SKg grape fruits), mixed with 2%Sodium polyphosphate, 2%Calcium caseinate, 0.5%Potassium iodide, Iodine (1g/5kg grape fruit )or mixed agents including 2%Potassium iodide and 0.5%odine, could prevent SO2 Injure effectively. And Using SO2 with dosage less than normal(3bags CT2/5kg grapefruit), mixed with 0.4%Bromo-Geramium, 0.4%Ethyl p-hydroxybenzoate, 0.4% Ethyl p-hydroxybenzoate microencapsulated, the mixed agents microencapsulated including 0.2%Bromo-Geramium and 0.2%Ethyl p-hydroxybenzoate, the mixed agents including 0.2%Bromo-Geramium and 0.2%Ethyl p-hydroxybenzoate, 1% Propolis or the mixed agents including 1% Propolis and 0.2% Phytic acid could prevent SOj Injure effectively as well.However, using SOa of different dosages mixed other agents, these treatments were different in inhibiting decay and browning comparing with just use 862 of the normal dosage: mixed with Iodine, had better inhibition effect on decay, but had worse effects on browning; mixed with Potassium iodide, had better inhibition effect on browning while the effects on decay are not so good; mixed with agents such as Calcium casemate,. Sodium polyphosphate, mixed agents including Potassium iodide and Iodine, had the same good effects on decay, but effects on browning would be worse; mixed with the mixed agents microencapsulated, iscluding Bromo-Gcramium and Ethyl p-hydroxybenzoate, had better inhibition effects on decay and the same browning inhibiting effects; mixed with Propolis or the mixed agents including Propolis and Phytic acid, had the same effects on decay, but didn't have so good effects in browning; mixed with the other agents, couldn't be so good in inhibiting browning and decay. Using SO2 with dosage less than normal (3bags CT2/5Kg grape fruit), mixed with the mixed agents microencapsulated, including Bromo-Geramium and Ethyl p-hydroxybenzoate, was the best treatment to prevent SO2 Injure or decay. SO2 with normal dosage, mixed with Potassium iodide, was the best treatment to prevent browning.4. Integrated with O3, no matter it's a...