Vol. 7, Issue 4 (2019)
Fruit bagging for improvement of quality attributes in grape
Author(s): Kiran AS, C Kavitha, K Soorianathasundaram and N Sritharan
Abstract: A field experiment was conducted to study the influence of fruit bagging on quality attributes of grape cv. Muscat Hamburg at Coimbatore during winter (August – December, 2018) and summer seasons (January – May, 2019). The grape clusters were bagged with UV stabilized non- woven polypropylene bags of different colours viz., white, yellow, blue, red and green immediately after fruit set and were removed before harvest. The unbagged clusters were treated as control. The harvested fruits were assessed for quality attributes and the results revealed that bagging with white colour non-woven UV-stabilized polypropylene bags (T3) was found to be significantly superior when compared to all other treatments and registered the highest total soluble solids (15.99oB and 17.27 oB), TSS-acid ratio (24.41and 49.33), total sugars (14.47% and 15.42%), reducing sugars (14.07% and 14.98%), sugar-acid ratio (22.09 and 44.06) and the lowest titratable acidity (0.66% and 0.35%) during winter and summer seasons respectively. Based on the results, it is concluded that bagging of grape clusters with white colour non-woven UV-stabilized polypropylene bags (T3) immediately after fruit set improved quality attributes in grapes.
Pages: 500-502 | 348 Views 75 Downloads
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How to cite this article:
Kiran AS, C Kavitha, K Soorianathasundaram, N Sritharan. Fruit bagging for improvement of quality attributes in grape. Int J Chem Stud 2019;7(4):500-502.
