Effects of N2O Fumigation on Postharvest Quality of Munage Grapes
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Abstract:
Munage grapes were of good quality, but the postharvest grapes were prone to a series of problems such as weight loss, softening, grain dropping and fruit stem browning. In order to investigate the effects of nitrous oxide (N2O) fumigation on postharvest storage quality of Munage grapes,, Xinjiang (Vitis vinifera L.) cv Munage grapes were fumigated in different concentration of N2O (20, 50 and 100 μL/L) every 7 days, thereafter stored in the cold room (0 ± 0.5℃, 90~95% RH) for 70 d. The changes of decay rate, shattering rate, weight loss rate, hardness, titratable acid, soluble solids, conductivity, ascorbate peroxidase (APX) and peroxidase (POD)were measured during storage. The results showed that 50 μL/L of N2O fumigation could maintain the content of soluble solids and titratable acid and effectively inhibit the increase of decay rate, shattering rate and relative conductivity. In addition, N2O also decreased the activity of POD and APX, which significantly remained the hardness of grape. It demonstrated that N2O fumigation could delay senescence of the harvested fruit and could better maintain the postharvest quality of the Munage grapes.
