Covering the grapevine rows to delay maturity and thus the harvest date becomes a widespread practice at Sultana seedless vineyards. The research work was carried out with different covers to examine their effects on ...Covering the grapevine rows to delay maturity and thus the harvest date becomes a widespread practice at Sultana seedless vineyards. The research work was carried out with different covers to examine their effects on grape quality and storage life in 2009 and 2010. Grapevines were covered with three different densities （shading ratios： 35%, 55%, 75%） at the veraison period. Unshaded （0%） control grapevines and grapevines shaded under different ratios were covered with polypropylene cross-stitch just before harvest maturity. Grapes under cover were harvested nearly one month after than those maturing under open conditions. Grape clusters were packed in PE bags and pre-cooled after harvest and then SO2-generating pads has been put on top, bags were sealed. In the second year at the 120th day of the storage, decay development has been observed in all applications. Total soluble solids content, maturity index and a＊ colour value were found lower in 55% and 75% shaded grapes compared to unshaded grapevines. Still, berry removal force and hue angle value in 55% and 75% of shaded grapes were higher than unshaded grapes. Effects of shading ratios on these parameters decrease or disappear at the end of storage.展开更多
Banyuwangi is one of the citrus centers in East Java, Indonesia with an estimated 27.7 million metric tons produced with growth in 12.804 hectares. The quality of the citrus will be decreased when the retention of sto...Banyuwangi is one of the citrus centers in East Java, Indonesia with an estimated 27.7 million metric tons produced with growth in 12.804 hectares. The quality of the citrus will be decreased when the retention of storage is too long because of the physiological changes postharvest. The object of the research is to determine the relevancy of shelf life and quality of the citrus. The research was conducted at Laboratory of Mechanization and postharvest in AIAT East Java and the citrus was obtained in Banyuwangi. This experiment used randomized block design as the method, which the factors are temperature of storage （room temperature 27 ~C and cold temperature 15 ~C） and storage time （0, 5, 10, 15, 20 days） with five replication. The physical parameters in this research are weight, texture, flesh color and skin and the chemical parameters include sugar and acid content. The result of the chemical analysis showed that storage temperature had significant effect on sugar content, but did not have significant effect of acid contents. The storage life time have correlation with sugar and acid contents. Citrus that are storage in refrigerator produce a higher sugar content （14, 20 ~brix）, but the acid contents are same. The longer that citrus is stored the highest the sugar content. The highest acid content in citrus is storage for 10 days （0, 30%）. The physical analysis showed that storage temperature affects the weight of citrus, but does not affect the texture and color citrus skin. The result showed that citrus which stored in refrigerator is higher than the others. Storage 20 days at room temperature and storage lifetime has no effect on fruit flesh color. The brightness of the surface （L） that is storage 20 days in room temperature has a same value with citrus that is storage in refrigerator.展开更多
文摘Covering the grapevine rows to delay maturity and thus the harvest date becomes a widespread practice at Sultana seedless vineyards. The research work was carried out with different covers to examine their effects on grape quality and storage life in 2009 and 2010. Grapevines were covered with three different densities （shading ratios： 35%, 55%, 75%） at the veraison period. Unshaded （0%） control grapevines and grapevines shaded under different ratios were covered with polypropylene cross-stitch just before harvest maturity. Grapes under cover were harvested nearly one month after than those maturing under open conditions. Grape clusters were packed in PE bags and pre-cooled after harvest and then SO2-generating pads has been put on top, bags were sealed. In the second year at the 120th day of the storage, decay development has been observed in all applications. Total soluble solids content, maturity index and a＊ colour value were found lower in 55% and 75% shaded grapes compared to unshaded grapevines. Still, berry removal force and hue angle value in 55% and 75% of shaded grapes were higher than unshaded grapes. Effects of shading ratios on these parameters decrease or disappear at the end of storage.
文摘Banyuwangi is one of the citrus centers in East Java, Indonesia with an estimated 27.7 million metric tons produced with growth in 12.804 hectares. The quality of the citrus will be decreased when the retention of storage is too long because of the physiological changes postharvest. The object of the research is to determine the relevancy of shelf life and quality of the citrus. The research was conducted at Laboratory of Mechanization and postharvest in AIAT East Java and the citrus was obtained in Banyuwangi. This experiment used randomized block design as the method, which the factors are temperature of storage （room temperature 27 ~C and cold temperature 15 ~C） and storage time （0, 5, 10, 15, 20 days） with five replication. The physical parameters in this research are weight, texture, flesh color and skin and the chemical parameters include sugar and acid content. The result of the chemical analysis showed that storage temperature had significant effect on sugar content, but did not have significant effect of acid contents. The storage life time have correlation with sugar and acid contents. Citrus that are storage in refrigerator produce a higher sugar content （14, 20 ~brix）, but the acid contents are same. The longer that citrus is stored the highest the sugar content. The highest acid content in citrus is storage for 10 days （0, 30%）. The physical analysis showed that storage temperature affects the weight of citrus, but does not affect the texture and color citrus skin. The result showed that citrus which stored in refrigerator is higher than the others. Storage 20 days at room temperature and storage lifetime has no effect on fruit flesh color. The brightness of the surface （L） that is storage 20 days in room temperature has a same value with citrus that is storage in refrigerator.
