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Effect of different retailing methods on quality of grape after forced-air cooling and low temperature transportation.

Number: 295736

Author(s) : ZHANG Q., LIU S., WANG Q., ZUO J., ZHONG Y., LU Y.

Summary

The effects on the quality of grape were studied after forced-air cooling from 27.0°C to 3.1°C, 3 days transportation with anti-fog and bacteriostatic film bag at 0°C and four different retailing methods for 3 days. The retailing methods included 4°C with anti-fog and bacteriostatic film packaging, 4°C without packaging, 25°C with anti-fog and bacteriostatic film packaging and 25°C without packaging. The results showed that 4°C with anti-fog and bacteriostatic film packaging was the best retail method for grape compared with other treatments, and its sensory evaluation was the highest, and the weight loss rate and nutrient loss were the least. After precooling, 3 days transportation and 3 days retailing of grape, the sensory evaluation, weight loss, and hardness were 8.0, 0.98%, 5.2 N respectively, and the nutrition content of Vc and sugar-acid ratio were 6.83 mg/100g, 26.81.

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Details

  • Original title: Effect of different retailing methods on quality of grape after forced-air cooling and low temperature transportation.
  • Record ID : 30027612
  • Languages: English
  • Subject: Technology
  • Source: 6th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Nantes, France, August 26-28 2020
  • Publication date: 2020/08/26
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2020.295736
  • Document available for consultation in the library of the IIR headquarters only.

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