Effect of Active, Slow-Releasing Sterilization Packaging on Kyoho Grapes at Low Temperature

Abstract

In order to extend the storage time of Kyoho grapes at low temperature, an active, slow-releasing sterilization packaging was studied. The fresh Kyoho grapes were picked after harvest and packaged in the active slow-releasing sterilization packaging at 5°C with conventional polyethylene membrane and naked treatments served as control groups.The sensory evaluation and nutrition facts were studied to evaluate the quality of Kyoho grapes after preservation. The results indicate that the storage period of Kyoho grapes can be extended to eighty five days with green stems, intact grapes and good taste.