Abstract:

To achieve better fresh-keeping of the fruits of Vitis vinifera L. cv. Chaoteng (Chaoteng grape), chitosan coating combined with chlorine dioxide fumigation was used to treat them. Results showed that the treatment increased the firmness and good-fruit rate and lowered the browning index of Chaoteng grapes to a certain extent. Treatment with a coating containing 1.5% (g/100 mL, final concentration) chitosan and 0.5 g/100mL calcium chloride followed by chlorine dioxide fumigation at 0.3 g/kg fruit weight dosage reduced the loss of soluble sugars, vitamin C and titritable acids, effectively suppress the activities of POD and PPO and the accumulation of MDA and increased the activity of SOD in Chaoteng grapes.

Key words: grape, chitosan coating, storage quality, physiological metabolism