According to the Kou, a visiting scientist from China and the study's lead researcher, the hot water treatment resulted in significantly higher oxygen retention and lower carbon dioxide accumulation in packages, firmer texture, higher overall visual quality, lower decay rate, and lower microbial populations than other treatments or commercially packed grapes. Grapes that were cut from the rachis and treated with hot water and chlorine maintained the highest quality for 4 weeks, with the least decay among all treatments. A chlorine prewash treatment significantly reduced microbial populations on cluster grapes and maintained better overall quality.
Kou concluded that "the combination of these treatments maintained excellent visual quality throughout the entire storage duration, whereas the commercially packaged grapes became decayed and their quality declined to a level that was unacceptable. The combination treatment was successful in reducing spoilage microbes, preventing dehydration, and delaying softening and senescence of grapes."
|Contact: Michael W. Neff|
American Society for Horticultural Science