Effect of 1-MCP and ClO2 treatments on quality of white seedless grape during short-term cold storage and shelf-life

‘White seedless grape'of xinjiang was used as test material to study the effect of the treatment with1-MCP and ClO2on quality during short-term cold storage and shelf-life. The fresh-keeping effect of treatment with 1-MCP and ClO2during simulation of cold chain and shelf-life was researched to provide a theoretical basis for maintaining the quality of cold chain transportation of seedless grapes. The qualties of fruit treated after 9-day storage at 0℃, RH 90%⁹5% and 6-day shelf-life at room temperature were investigated.The results showed that fruit treated with 1μL/L 1-MCP, 10μL/L ClO2and 1μL/L 1-MCP plus 10μL/L ClO2could decrease weight loss, berry drop, decay, alleviate the decline of total soluble solids (SSC) , titratable acidity (TA) and VCcontent. After 6d shelf-life, the weight loss rates, berry drop and stems browning index of fruits treated with 1-MCP combined with ClO2were 3.80%, 2.98% and 9.68% respectively lower than that of control, decay rates were 0.58%. TSS, TA and VCwere 1.72%, 0.03% and 0.443mg/100g FW respectively higher than that of control.