Vol. 7, Issue 3 (2019)
Ozonated water for shelf-life improvement in grapes
Author(s): Suvetha KC, C Kavitha, K Soorianathasundaram and S Ganapathy
Abstract: Grape is an important fruit crop known for its high nutritive value. Grey mould infection (Botrytis cinerea) and rachis browning are the two major problems in table grapes during postharvest storage. Sulphur dioxide (SO2) fumigation commonly used to maintain the postharvest quality of table grapes, has major limitations of sulfite residue persistence and bleaching injuries in the berries. Hence, in the present study, the effect of ozonated water in improving the shelf life of grape cv. Muscat Hamburg was evaluated. The results revealed that 0.3 ppm ozonated water treatment for 15 minutes can be effectively used for maintaining freshness of rachis, minimizing decay frequency and extending the shelf-life of grape cv. Muscat Hamburg.
Pages: 4715-4718 | 313 Views 89 Downloads
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How to cite this article:
Suvetha KC, C Kavitha, K Soorianathasundaram, S Ganapathy. Ozonated water for shelf-life improvement in grapes. Int J Chem Stud 2019;7(3):4715-4718.