Abstract:

The effect of ethanol vapor treatments at different concentrations (0, 0.5, 1, 2, 4 mL/kg and 8 mL/kg) on the
quality of grape fruit during storage at normal temperature (25 ℃) for 12 days was investigated. Results showed that
treatment with low concentration of ethanol vapor had a significant inhibitory effect on decay incidence, and 2 mL/kg
ethanol vapor treatment was the most effective treatment concentration. However, treatment with high concentration of
ethanol vapor promoted fruit decay. Treatment with 2 mL/kg ethanol vapor also significantly reduced grape berry abscission,
retarded discoloration of the stems, delayed the loss of total soluble solids, titratable acidity and VC contents compared
with the control during the whole storage period. These results demonstrate that ethanol vapor treatment has a potential
application in maintaining quality of grape.

Key words: grape, ethanol vapor treatment, fruit decay, quality