www.old.international-agrophysics.org / issues


International Agrophysics
publisher:Institute of Agrophysics
Polish Academy of Sciences
Lublin, Poland
ISSN: 0236-8722


vol. 15, nr. 2 (2001)

previous paper back to paper's list next paper
Preservation of fresh grapes at ice-temperature-high-humidity
(get PDF)
Min Zhang, Chunli Li, Yanjun Huan, Qian Tao, Haiou Wang
School of Food Science & Technology, Wuxi University of Light Industry, Wuxi, 214036, China

vol. 15 (2001), nr. 2, pp. 139-143
abstract Biochemical changes in grapes during the ice-temperature-high-humidity (ITHH) preservation were analyzed through tests. The rules of changes in the content of soluble solids, reductive sugar, total acid, respiratory intensity and press resistance during storage test were studied. The causes of those changes and the relation among them were analyzed. The results showed that changes in grapes during 60 days of ITHH preservation were small, and there is not any distinct difference in texture and flavour between the tested grapes and fresh grapes, so that the ITHH preservation is a prefered method.
keywords grapes, preservation, ice-temperature-high-humidity