Effects of Temperature and Relative Humidity on Postharvest Grapes Berry Firmness

Abstract

Abstract: The effects of temperature and relative humidity on berry firmness of grapes were studied, and the prediction model for firmness loss was developed on the basis of enzyme kinetics. After the temperature, relative humidity and water vapor pressure differential (WVPD) were introduced into this basic model, the agreement between predicted and experiment values of firmness loss model is found to be satisfactory. The mean relative percentage error and determination coefficient are 4.72% and 0.93601, respectively.

Key words: grape, temperature, relative humidity, water vapor pressure differential(WVPD), firmness

DENG Yun, WU Ying, LI Yun-Fei. Effects of Temperature and Relative Humidity on Postharvest Grapes Berry Firmness[J]. FOOD SCIENCE, 2007, 28(3): 46-49.

[1]	RAN Miao, HE Laping, ZHU Qiujin. Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 169-176.
[2]	LIU Hui, LÜ Zhenzhen, YANG Wenbo, ZHANG Chunling, LIU Jiechao, JIAO Zhonggao. Effect of Simulated Circulation Modes at Different Temperatures on Firmness, Sugar and Acid Composition of Peach Fruit [J]. FOOD SCIENCE, 2021, 42(9): 199-205.
[3]	LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing. Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization [J]. FOOD SCIENCE, 2021, 42(9): 64-69.
[4]	LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He. Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour [J]. FOOD SCIENCE, 2021, 42(8): 17-21.
[5]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
[6]	PEI Ziwei, YANG Jie, ZHANG Lei, ZHOU Shuang, ZHAO Yunfeng, CHEN Dawei, MIAO Hong, FANG Congrong. Effect of Carrier Gas Types on Separation of Cis-trans Fatty Acid Isomers by Gas Chromatography [J]. FOOD SCIENCE, 2021, 42(6): 200-205.
[7]	YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu. Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon [J]. FOOD SCIENCE, 2021, 42(4): 80-86.
[8]	ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua. Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits [J]. FOOD SCIENCE, 2021, 42(3): 243-250.
[9]	LIU Meiying, CHI Ming, ZHANG Zhenwen. Analysis of Non-anthocyanin Phenolics in ‘Cabernet Sauvignon’ (Vitis vinifera L.) under Different Training Systems [J]. FOOD SCIENCE, 2021, 42(3): 30-37.
[10]	SHI Hang, WANG Qiaohua, GU Wei, WANG Xianbo, GAO Sheng. Non-destructive Firmness Detection and Grading of Bunches of Red Globe Grapes Based on Machine Vision [J]. FOOD SCIENCE, 2021, 42(18): 232-239.
[11]	ZHOU Kai, ZHOU Gan, XIE Yong, WANG Zhaoming, LI Xianbao, ZHOU Hui, XU Baocai. Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage [J]. FOOD SCIENCE, 2021, 42(17): 210-217.
[12]	LU Haocheng, WEI Wei, CHENG Chifang, CHEN Wu, LI Shude, WANG Xiaojun, LIU Zongzhao, WANG Jun. Analysis of the Phenolic Profiles of Five Blending Grape Varieties [J]. FOOD SCIENCE, 2021, 42(16): 145-154.
[13]	ZHANG Peiyin, MENG Ning, LIU Ming, LIU Yanxiang, ZAN Xuemei, TAN Bin, SUN Ying, ZHAI Xiaotong. Effects of Low Temperature Plasma Treatment on Flavor Characteristics of Raw and Cooked Brown Rice [J]. FOOD SCIENCE, 2021, 42(15): 74-80.
[14]	ZHONG Haowen, YANG Guoshun, CHEN Wenting, BAI Miao, TAN Jun. Determination and Pollution Characteristics of 33 Pesticide Residues in Grapes by GC-QqQ-MS/MS with Stable Isotope Internal Standard [J]. FOOD SCIENCE, 2021, 42(14): 263-269.
[15]	LIU Fei, WANG Yun, ZHANG Juan, YE Yang, YAN Linfeng, LIU Jun. Effect of Far-Infrared Variable-Temperature Aroma Enhancement Technology on the Flavor Quality of Congou Black Tea [J]. FOOD SCIENCE, 2021, 42(13): 94-102.

Effects of Temperature and Relative Humidity on Postharvest Grapes Berry Firmness

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments