Abstract:

Changes in water content and water status of Kyoho grape from western Liaoning province during storage under
different humidity conditions (90% RH, 50% RH, and ambient humidity) were studied and correlated with sensory traits
and texture profile analysis (TPA) parameters such as hardness, cohesiveness, gumminess, chewiness, springiness and
adhesiveness. Results showed that grapes stored at 90% RH were better than those stored at two other levels. Overall total
water content of grape berries displayed a decreasing trend during storage, which was relatively higher at 90% RH with
more stable changes in bound water and free water. Therefore, this condition was more conducive to maintain the stability
of water in grapes. Correlation analysis showed that the storage quality of grapes at 90% RH could be better characterized
and predicted by tracking the bound water content, whereas the total water content was a better indicator to indirectly
characterize the storage quality of grapes at ambient humidity conditions.

Key words: Kyoho grape, humidity condition, water, texture, storage