Effect Of Forced Air Pre-Cooling And Packaging In Grape Transportation

Grape is one of China’s major fresh fruit, a lot of factors have effect to maintain its post-harvest quality, such as pre-harvest growing conditions, harvesting quality, low-temperature management, and preservation agent measures. Pre-cooling as a first step in the low-temperature management of fruits and vegetables, domestic and international colleagues all have Optimistic opinion, in the access to large amounts of material, this paper made an overview of the current fruit and vegetable pre-cooling. Forced air pre-cooling as an option to pre-cooling method, use most China’s current varieties of fresh grape. Kyoho and Milk grapes, initial temperature of20℃, with VFD controled axial flow fan for forced air pre-cooling in grapes to provide the necessary wind speed. On this basis, environmental RH of90±5%, right0.5m/s,1.0m/s,1.5m/s,3.5m/s,5.5m/s wind speed, the carton boxes, foam boxes of different hole rate, and plastic baskets in different packaging methods of packaging, the test material After the pre-cooled to0℃and made lots of time to experiment, combined with water loss rate, the ultimate simulation of the transport testing determine to use1.5m/s wind speed bagging plastic basket. The sub-normal temperature group to non-pre-cooling treatment.1.5m/s wind speed put in naked plastic baskets treated as control.20days were measured indicators:The normothermia group treated as a non-pre-cooling control, in8days, were measured indicators. After the test made conclusions below:1. In the subject setting test conditions, the same way grapes packaged pre-cooling time shortened by the wind speed increases, but the wind speed from3.5m/s to5.5m/s wind speed increases with wind speed pairs of pre-cooling time effect becomes smaller. Under the same wind speed, pre-cooling time as the grape carton box with bubble hole reduced the rate of increase, from2%to6%rate of increase in hole pre-cooling time for Grape bigger impact.2. The same way grapes packed in under the experimental conditions set by the subject, pre-cooling water loss rate during the increase of wind speed increased. Under the same wind speed, while foam box and carton openings rate increasing, water loss rate larger.3. Based on the test results, such as that cold wind speed distribution can predict the cold grape be placed within the cooling rate and dehydration of the above-mentioned two kinds of grapes.4. In a simulated transportation test, through respiration, acid content. Vc content, fruit resistance to pulling force, decay rate, total sugar content, soluble solids content, commodity index, peel hardness measurement, test results show that the proof of pre-cooling manner appropriate for the grapes during transport guarantee of quality played a positive role.5.Detection of25℃ambient temperature reached analog transport and main transport room temperature4℃sub-normal temperature rot fungi Bolrylis cinerea. Penicillium spp. And Aspergillus niger.