Studies on the CA-storage of grape [Vitis vinifera]: The effect of oxygen and carbon dioxide to Stuben and Kyoho

• Published in: Bulletin of the Faculty of Agricultural and Life Science - Hirosaki University (Japan) no. 6
• Main Authors: Kato, H. (Hirosaki Univ., Aomori (Japan). Faculty of Agriculture and Life Science), Fukuchi, H
• Format: Journal Article
• Language: Japanese
• Published: 01.12.2003
• Subjects: CARBON DIOXIDE; CONTROLLED ATMOSPHERE STORAGE; OXYGEN; VITIS VINIFERA
• ISSN: 1344-8897

SUMMARY The availability of CA storage and the appropriate gas composition for grape (co. Stuben and Kyoho) , which are not popular in CA storage, were investigated. The period of storage was detemined as 60 days (from October 1 to December 1). And the tested condition were decided as follows. 2-3 (O22%, CO23%) , condition 2-5, condition 4-3, condition 4-5 and regular storage (where O deg C, 90-95% R.H.). The results were as follows. 1) The change of weight was least in condition 4-5 in Stuben and 2-5 in Kyoho. 2) The lowering of moisture content of fruit-stalk was the least in condition 4-5 in Stuben and 4-3 Kyoho. 3) The resistance of falling-off of individual berry was the least in condition 2-5 in both varieties. 4) No change of pH was observed in regular storage in Stuben and condition 4-3 in Kyoho. 5) There was no sugar change in condition 2-5 in Stuben and the least change in 4-3 in Kyoho. 6) The reduction of tartaric acid was the least in condition 4-3 in Stuben and regular storage. 7) Judging from the appearances, the best storage was condition 4-3 in Stubbed and 4-5 in Kyoto. 8) The taste was the best in condition 2-5 in Stubbed and 4-5 in Kyoto. 9) Evaluating synthetically, it can be said that the bests are condition 4-3 in Stubbed and condition 4-5 in Kyoto, and the worst was regular storage in both variety.