Int. J. Biosci.13(4), 333-342, October 2018
Present work was carried out in order to find the best concentration of ethanol as alternate to SO2 for maintaining postharvest quality of table grapes (Vitis vinifera L.) cv. Perlette during 28 days of cold storage. Grape bunches were manually harvested at commercial maturity and were dipped in different concentrations (30%, 35%, 40%, 45% and 50%) of ethanol for 5 min and stored at 2-3oC, and 90-95% RH. Analysis of various physical and chemical parameters were evaluated at 0 day (before treatment) and at 7, 14, 21 and 28 days of storage. 50% Ethanol significantly reduced weight loss, berry shatter, decay rate followed by 45% ethanol treatment. These two treatments also retarded the degradation of TSS, TA, maintained higher ascorbic acid and rated ‘very good’ in organoleptic properties when compared with control. Fruit treated with 30%, 35% and 40% also extended shelf life of bunches and maintained postharvest quality during 28 days of cold storage. The postharvest dip of grapes in 50% ethanol for 5 min could be an effective technique for extending shelf-life of ‘Perlette’ grapes.
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