Investigation Of Ozone Water Treatment On Grapes During Storage

Grape is one of the fruits which had been cultivated for many years and distributedwidely. Grape flesh is full of nutrients such as sugar, organic acids, proteins, minerals andvitamins, and has some medical effects. Since fruit flesh is soft and succulent, it issusceptible to be invaded by epiphyte microorganisms. During storage, grape fruits areeasily of decay, threshing and stem shrinking which results in a lot of economic lossesduring storage, transportation and selling stage.This paper investigated the effects of ozone water treatment at different concentrationson the quality of Kyoho grapes harvested at Bengbu city grape orchid in An'hui province,and stored at 5℃after treatment in order to choose a feasible maturation stage which issuitable for ozone water treatment and storage. Then three different concentrations of ozonewater (0.5mg/L,1.0mg/L and 1.5mg/L) were used to treat the fruits that were stored at threestorage temperatures (0℃, 5℃and 20℃) respectively, and the purpose was to determine anappropriate ozone water concentration and combination of ozone water concentration-storage temperature through the investigation of quality, decay and sense assessment.Through the comparison of quality, decay and sensory assessment, fruits of middlematuration stage were suit for ozone water treatment and storage. Ozone water treatmentseffectively postpone fruits mature keep good quality, control decay incidence and thedecrease of the compression resistance during storage. However, there were any effects ofozone water treatment on the fruits of high or low maturation.The results of different ozone water concentrations and storage temperatures showedthat 1.0mg/L and1.5mg/L ozone water treatments were preferred concentrations on fruitsphysiology indexes at 5℃and the concentration 1.0mg/L was better than 1.5mg/L; the twoconcentrations both effectively control decay incidence of fruits during storage at 5℃.Therefore, the combination of 1.0mg/L ozone water and 0℃storage temperature was suitfor Kyoho grapes storage. Ozone water treatment kept high content of nutrients, postponed the decreasing of soluble solids, soluble sugar, Vc and titratable acidity, control the decayand weight loss and kept fruits compression resistance, so kept a good commercial value offruits after storage.