Comparison Study of Chemical Fumigation and Ozone Treatment for the Storage of Kyoho Grape

Abstract

Abstract: SO2 fumigation with “CT2” and ozone treatment was respectively used as antiseptic to store Kyoho grape at 0±1℃.The result showed that the growth of Botrytis cinerea and Alternaria spp.on the berry surface was considerablely refrained by 20min exposure to ozone of 3ppm or 6ppm,without damaging the fruits.Ozone treatnent stimulated the PPO activity,speeding up the oxidization of VC and tannin and consuming of Titratable acid and rostering the brown of fresh tissue.CT2 fumigation treatment reduced the loss of VC and tannin,refrained the PPO activiey and degraded the frowning rate of the fresh tissue.But some berry was sufferde from SO2 and had SO2 remained in the frcsh tissue.

Key words: , Kyoho grape Ozone CT2 fumigation storage；

Yang-Hu-Qing, Wang-Wen-Sheng. Comparison Study of Chemical Fumigation and Ozone Treatment for the Storage of Kyoho Grape[J]. FOOD SCIENCE, 2001, 22(10): 91-94.

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Comparison Study of Chemical Fumigation and Ozone Treatment for the Storage of Kyoho Grape

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