Studies On Storage Characteristics Of Grape Varieties Of The Northwest Region

Table grapes (Vitis vinifera)" Thompson "" Flame "" Crimson " were processed by " Preservatives6+1for Red Globe Grape " and stored at low temperature. The storage property was systematically compared on fruit shape, quality, physiology and other aspects. Each grape variety storage effects of fumigation treatment and different dosage forms of red combination preservatives were researched and analyzed to explore the optimal preservation processing way.The main obtained results were as follows.Through comparing the storage property of three varieties of seedless grapes, TA, TSS, reducing sugar, Vc and other physiological indexes were not significantly reduced. Crimson grapes had high total phenol content and high browning ability. It not only owned the high activity of SOD, POD and CAT, but also can effectively slow the accumulation of MDA and O2-, restrain accumulation of downstream products H2O2, and promote anti-aging ability. The good fruit rate of Crimson Seedless was as high as95%. The stem pulling resistance was strong to effectively reduce the rate of weight loss. Thompson Seedless and Flame Seedless cannot compare with it. Make a comprehensive comparison, the storability and transport of crimson was the best, Thompson Seedless followed.In Thompson Seedless fresh-keeping, compared with other processing, the good fruit rate of CK processing was more than85%. The way could keep the TA, TSS, reducing sugar, Vc content well, keep the total phenol content, inhibit PPO activity significantly, flesh Browning degree was low. It also can inhibit O2-accumulation, the inhibition of MDA and H2O2was not stronger than fumigation processing, protective enzymes SOD, POD, CAT activity was strong. Stem Browning degree of CK was higher than fumigation processing. CK treatment effect is the best of all in comprehensive performance.In Flame Seedless fresh-keeping, compared with other processing, the good fruit rate of X-C1was above85%. The way maintained the level of TA, TSS and other quality and physiological indexes, total phenol content remained high level at the end of storage, PPO activity was inhibit. It also can significantly reduce the fruit browning degree, inhibit the accumulation of H2O2, maintain the SOD and POD activity. The stem browning index was low. The fresh-keeping effect of X-C1was the best.According to the fresh-keeping of Crimson Seedless, compared with other treatments, the healthy fruit rate handled by X-Co could reach97%, the physiological indexes such as TA and TSS qualities were at higher level. At the end of the storage, the total phenol content was the best, PPO activity was high, but the fruit browning degree was the lightest. X-Co processing could inhibit the increasing of the MDA, reduce the accumulation of O2-·and H2O2, decrease the SOD and POD activity, improve the activity of CAT. The stem browning degree was low. The comprehensive performance of X-Co was much better than other treatment.