Abstract: Malu grapes were coated with distillated water and 0.1% lysozyme solution alone or mixed solutions containing different concentrations of sodium alginate and 0.1% lysozyme, respectively and then stored at (4 ± 1) ℃. The effects of alginate concentration on sensory quality, decay index, weight loss, hardness, respiration intensity, VC content, soluble solids content and SOD activity of Malu grapes were analyzed during the storage. Malu grapes treated with 1% sodium alginate-0.1% lysozyme showed the best sensory quality. After 25 days, the decay index, weight loss rate, VC content and soluble solids content were 0.17, 9.34%, 3.2 mg/100 g and 12.1%, respectively, and the respiration intensity was significantly lower than those of other treatment groups, suggesting the best fresh-keeping effect of 1% sodium alginate-0.1% lysozyme treatment.

Key words: sodium alginate, lysozyme, preservation, grapes