Effects of different preservatives combined with controlled freezing-point on the storage quality and physiological-biochemical index of Muscat Hamburg grape

Muscat Hamburg grapes were processed by different preservatives combined with controlled freezing point storage (-0. 5～-0. 2℃) to study the storage quality and change of physiology. The results showed that preservatives combined with controlled freezing point storage could decrease weight loss, berry drop, decay, alleviate the decline of total soluble solids, titratable acidity and VC content, maintain the flavor and appearance of grapes. It also effectively maintained hardness, springiness, cohesiveness, chewiness of fruit. Meanwhile it could inhibite the accumulation of MDA and PPO enzyme effectively, maintain higher activity of POD, SOD;delay the aging of fruit and prolong the storage time. All these showed that the Muscat Hamburg grape of 8g CT2+1g CT5 treatment had the best storage quality.