Study on keeping-fresh effect of Jingya grape with wood vinegar
Harvested Jingya grapes were immersed in different concentration wood vinegar of 5.0 g/L,3.4 g/L and 2.5 g/L for 2 minutes,then stored under room temperature (20～25 ℃). The effect of different concentration wood vinegar keeping-fresh on Jingya grapes was studied. The result showed that effect of keeping-fresh of 5.0 g/L wood vinegar was better than 3.4 g/L and 2.5 g/L. Effect of 4 kinds of keeping-fresh solutions that were 5.0 g/L wood vinegar,100.0 g/L garlic juice,6.7 mol/L of ethanol,mixtured solutions of 3.4 g/L wood vinegar and 100.0 g/L garlic juice were comparatively studied,Some of the physiological parameters of fruits related to result of keep-freshen were examined. The result indicated that respiration rate,water loss,rotting rate and content of malondialdehyd (MDA) of Jingya grapes were decreased,aging of Jingya grapes could be delayed. The optimum of keeping-fresh solution for Jingya grapes was wood vinegar of 5.0 g/L.