Termination of The Effects of Sulfur Dioxide Generators Polyethylene Packing Opening in Storage of Different Grape Varieties
Project no. 1025 · Status: Kapanmış · 2017
Summary
In this study, it was aimed to determine the effects of different openings in ‘Sultani Seedless’, ‘Red Globe’ and ‘Alphonse Lavallée’ grape varieties on the quality of grapes, sulfur dioxide damage, pathological and physiological disorders during storage. The grapes produced in Manisa were harvested in full maturity and placed in PE bags with ‰0 (control), ‰0,5, ‰1 and ‰2 apertures. After pre-cooling grapes in the case of SO2 generators were placed after the mouth of the bags were closed with clips. Grape fruits were stored at 0±0.5°C and 90-95% relative humidity for 4 months. SO2 concentration, weight loss, grain casting rate, determination of the breaking strength of the grain, fruit juice chemical analysis, total phenol content and antioxidant activity, sensory evaluations, caries development, SO2 content in the grains were examined and the results were evaluated. At the end of storage, the amount of SO2 detected in ‘Sultani Seedless’, ‘Red Globe’ and ‘Alphonse Lavallée’ grapes in PE bags with ‰0 apertures was determined as 11.16, 33.50 and 24.83 ppm, respectively. The amount of SO2 in grape grains in PE bags with ‰ 1 and ‰ 2 apertures ranged between 0-6 ppm. The color change, softening, decrease in phenol amount, increase in SO2 amount and consequently increase in SO2 loss and decrease in taste scores were observed in the storage ‘Red Globe’ and ‘Alphonse Lavallée’ grape varieties in the unspecified bag. The grapes of the same varieties in bags with ‰ 2 openings were found to have higher browning points in clusters. The effects of the openings on the bag were more limited in grape cultivar ‘Sultani Seedless’ than other varieties. The results showed that ‘Red Globe’ and ‘Alphonse Lavallée’ grape varieties could be stored more successfully in long-term storage (4 months) ‰ 1, ‘Sultani Seedless’ grape variety ‰ 0.5 openings.