Effect Of Ozone And Sodium Alginate On‘red Globle’grape Fresh-keeping

‘Red globle’grape as the materials,ozone wasused to process grape with the following concentrations: 5 mg/L、10 mg/L、15 mg/L at 0±0.5℃ and 90%R.H.The best treatment concentration was screened,then the best ozone concentration combined with the best sodium alginate concentration were used to process grape.The physiological and biochemical indicators related to fruit storage and disease resistancewas measured,The effect of ozone and sodium alginate coating on grape fresh keeping was studied.Research results were as follows:1.The effect of ozone treatment on grapes fresh-keepingCompared with the control,ozone treatment at 5 mg/L、10 mg/L、15 mg/L reduced grape weight loss rate by 3.5%,4.5%,2.5% and rotting rate by 6.3%、9.2%、3.73%,Inhibitedfungal diseases,Delayed the decline of soluble solids and hardness,which had no significant effect on titratable acid.raisedthe activity of polyphenol oxidase and peroxidase,and decreased the peroxidation of membrae lipids during storage period.The treatment of ozone with the concentration of 10 mg/L had a significant effect on grape fresh-keeping.2.The effect of Ozone combined with sodium alginate coating on grape fresh-keepingCompared with the control,10 mg/L Ozone treatment,0.3%sodium alginate coating and the combination of both reduced weight loss rate and rotting rate significantly,inhibited respiration rate of grapes,delayed the decrease of hardness,increased the activity of(POD,SOD,GLU,CHI),decreased the peroxidation of membrane lipids,delayed the drop of total phenol.Keep the good sensory quality and the structure.The combination of10 mg/L ozone treatment and 0.3% sodium alginate coating had the best effect on grapes preservation.