Effect of 1-Methylcyclopropene Combined with Controlled Freezing-point Storage on Texture of Grape Fruit

Abstract:

In order to investigate the effect of 1-methylcyclopropene combined with controlled freezing-point storage on grape texture, the change of ‘ZANA’ grape flesh texture parameters was studied by using texture profile analysis with a texture analyzer. The result showed that softening of grape fruit was delayed by 1.0 μL/L 1-methylcyclopropene combined with controlled freezing-point storage. The hardness, springiness, cohesiveness, chewiness and marketable fruit rate of grape fruit treated by 1-methylcyclopropene are higher than cold storage and controlled freezing-point storage. The hardness of grape has a good positive correlation with resilience. The springiness of grape has good positive correlations with resilience, chewiness and springiness. The marketable fruit rate of grape has a good linear relationship with fruit hardness. In conclusion, TPA test can reflect the change of grape fruit texture during storage and fit for evaluation of the quality of stored grape.