Induced sulfur metabolism by sulfur dioxide maintains postharvest quality of Thompson Seedless grape through increasing sulfite content

2021 ◽  
Author(s):  
Zheng Zhang ◽  
Jia Wei ◽  
Man Wang ◽  
Jian Zhang ◽  
Bin Wu
Keyword(s):  
Sulfur Dioxide ◽  
Sulfur Metabolism ◽  
Postharvest Quality ◽  
Thompson Seedless ◽  
Seedless Grape

Evaluation of essential oils for maintaining postharvest quality of Thompson seedless table grape

2012 ◽  
Vol 26 (1) ◽  
pp. 77-83 ◽  
Author(s):  
Ali Abdollahi ◽  
Abbas Hassani ◽  
Youbert Ghosta ◽  
Iraj Bernousi ◽  
Mohammad Hadi Meshkatalsadat ◽  
...  
Keyword(s):  
Essential Oils ◽  
Table Grape ◽  
Postharvest Quality ◽  
Thompson Seedless

scholarly journals Effect of Harvesting Dates on Yield, Color and Quality of Raisin Prepared from Seedless Grape (Vitis vinifera)

2020 ◽  
pp. 77-85
Author(s):  
A. Venkatram ◽  
A. S. Padmavathamma ◽  
B. Srinivas Rao ◽  
A. Siva Sankar ◽  
K. Manorama ◽  
...  
Keyword(s):  
Ethyl Oleate ◽  
Harvest Date ◽  
Soluble Solids ◽  
Research Station ◽  
Thompson Seedless ◽  
Randomized Design ◽  
Harvest Dates ◽  
Seedless Grape ◽  
Grape Varieties

Aims: To know the effect of harvesting dates on yield, color and quality of raisins prepared from seedless varieties of grapes viz., Thompson Seedless (TS), 2A Clone (2AC), Sonaka (SO), Manik Chaman (MC) and Merbein Seedless (MS). Study Design: Factorial completely randomized design. Place and Duration of Study: The present investigation was conducted at Grape Research Station, Rajendranagar, Hyderabad, Ranga Reddy district, Dr. Y. S. R. Horticultural University, during 2012–13 and 2013–14. Methodology: Selected grape varieties viz., TS, 2AC, SO, MC and MS were manually harvested on 9th, 12th, 14th, 17th and 21st March, respectively, chosen as first harvest date i.e. 20 days before local harvest. Succeeding harvests i.e. second, third, fourth and fifth was done with 10 days interval following the first harvest date and used for raisin making. The grape bunches were dried in ventilated rooms after pre-drying treatment with alkaline emulsion of ethyl oleate (2.4% K2CO3 plus 1.5% ethyl oleate) with ascorbic acid 1000 ppm. Results: Well matured grapes, which are harvested between 19th April to 1st May (20 days after local harvest) recorded lowest brown and mixed colored raisins and correspondingly increased green colored raisins. The grapes dried early in variety MS and it takes only 13.27 days followed by 2AC, TS, MC and SO in order. Raisin yield, size, texture, color homogeneity, total soluble solids, and Hunter color L*, -a* (greenness) and b* values increased with successive harvest dates. TS raisins were superior compared to others. The moisture content of raisins was lowest in fully matured (19th April to 1st May) grapes. Conclusion: Raisins prepared from fully ripened grapes i.e. harvested between 9th to 19th April for Thompson Seedless and 17th to 27th April for Manik Chaman was superior regarding yield, retention of green color and quality.

scholarly journals Evaluation of Table Grape Storage in Boxes with Sulfur Dioxide-releasing Pads with Either an Internal Plastic Liner or External Wrap

2008 ◽  
Vol 18 (2) ◽  
pp. 206-214 ◽  
Author(s):  
Ammon Lichter ◽  
Yohanan Zutahy ◽  
Tatiána Kaplunov ◽  
Susan Lurie
Keyword(s):  
Sulfur Dioxide ◽  
Table Grape ◽  
The Other ◽  
Low Density Polyethylene ◽  
Refrigerated Storage ◽  
Thompson Seedless ◽  
Table Grapes ◽  
Grape Quality ◽  
Plastic Liner

Two main methods are in use for packing table grapes (Vitis vinifera) for refrigerated storage and transport. One is to pack the grapes with a sulfur dioxide (SO2) generator pad inside a box with a perforated plastic liner and then to cool them. The other is to place the SO2 pad on the grapes, cool the pallet, and wrap it with low-density polyethylene film, leaving the bottom of the pallet open. These two methods were compared for their efficiency in maintaining grape quality and preventing decay for periods ranging from 33 to 117 days. The experiments included ‘Redglobe’ and ‘Zainy’ grapes packaged in plastic boxes and ‘Thompson Seedless’ grapes packaged in cardboard boxes. The quality of the grapes in the trials with plastic boxes was either similar in both packaging methods or better in the wrapped pallet than the liner method. The pedicels, and sometimes the rachis, showed more desiccation in the liners than in the wrapped pallets. Prevention of decay was also better with the wrapped pallets than for storage in liners. However, in the experiment with cardboard boxes, the externally wrapped boxes contained lower levels of SO2, probably because of absorption of SO2 by the cardboard, and the grapes developed more decay and rachis desiccation than in liners inside the cardboard boxes. The method of wrapping grapes after cooling them can have significant advantages over the liner method because of the faster cooling of the grapes and the use of less plastic-based, nonrecyclable materials.

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