Food and Fermentation Industries >

2024 , Vol. 50 >Issue 9: 246 - 254

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035307

Effect of 6-benzylaminopurine combined with citric acid complex treatment on postharvest quality of crystal grapes

  • LIU Renchan ,
  • JI Ning ,
  • WANG Rui ,
  • MA Chao ,
  • ZHANG Ni ,
  • CHEN Yun
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  • (School of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550005, China)

Received date: 2023-02-28

  Revised date: 2023-04-17

  Online published: 2024-06-11

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Abstract

To explore the effects of citric acid, 6-benzylaminopurine (6-BA), and composite treatment on the postharvest quality of crystal grapes, 30 mg/L 6-BA, 1% citric acid, and two composite solutions were used to soak the crystal grapes and stored at (1±0.3) ℃ and 85%-90% relative humidity for fresh-keeping storage for 40 days.The indicators were monitored every 10 days.Results showed that the composite treatment had a significant effect on inhibiting decay, browning rate, and shedding rate, as well as slowing down the decrease of hardness, polyphenols, vitamin C, and total soluble solid content in crystal grapes.Additionally, it slowed down the increase of polyphenol oxidase (PPO) activity, delay fruit softening and browning, and kept the soluble protein and free amino acid content close to that of the day of harvest.On the 40th day of storage, the fruit rot rate, browning rate, and PPO activity in the composite treatment group were 51.01%, 48.94%, and 36.80% lower than those in the control group, respectively.Furthermore, the fruit hardness, vitamin C content, and polyphenol content were 1.42 times, 2.05 times, and 2.91 times higher than those in the control group.Therefore, 6-BA and citric acid complex treatment was an effective way to maintain crystal grapes’ quality during storage.

Key words： 6-benzylaminopurine; citric acid; crystal grapes; storage quality; postharvest preservation

Cite this article

LIU Renchan , JI Ning , WANG Rui , MA Chao , ZHANG Ni , CHEN Yun . Effect of 6-benzylaminopurine combined with citric acid complex treatment on postharvest quality of crystal grapes[J]. Food and Fermentation Industries, 2024 , 50(9) : 246 -254 . DOI: 10.13995/j.cnki.11-1802/ts.035307

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