Effect of Lag Time between Harvest And Pre-Cooling On Respiration Rate of Grapes (Thompson Seedless) During Storage

Abstract

During the respiration, the oxygen concentration decreased and the carbon dioxide concentration increased which results in decreased respiration rate. After precooling, the grapes were stored under cold storage. The storage studies was carried out for 40 days during which the changes in respiration rate were analyzed. During 2nd day of storage, grapes stored in ambient condition showed higher respiration rate of 100.36 and grapes precooled immediately after harvest showed minimum respiration rate of 28.73 mg CO2 kg-1 h-1. During 40th day of storage, the respiration rate of grapes precooled immediately after harvest showed 17.57 whereas the respiration rate of grapes precooled with time lag of 6 h was found to be 18.76 and it was 17.05 mg CO2 kg-1 h-1 in grapes precooled after time lag of 12 h from harvest, respectively. The grapes stored in ambient condition showed the lowest respiration rate of 6.73 mg CO2 kg-1 h-1 during 32nd day of storage.

Tokom respiracije, koncentracija kiseonika opada i povećava se koncentracija ugljen-dioksida, što dovodi do smanjenja respiracije. Posle predhlađenja, grožđe je skladišteno u hladnom skladištu. Istraživanje je sprovedeno tokom 40 dana i analizirane su promene respiracije. Tokom drugog dana skladištenja, grožđe u normalnim uslovima je pokazalo višu respiraciju od 100.36, dok je grožđe ohlađeno odmah posle berbe pokazalo minimalnu respiraciju od 28.73 mg CO2 kg-1 h-1. Tokom 40-tog dana skladištenja, respiracija grožđa koje je ohlađeno odmah posle berbe iznosila je 17.57, dok je transpiracija grožđa ohlađenog 6 h posle berbe oznosila 18.76, a 17.05 mg CO2 kg-1 h-1 kod grožđa sa kašnjenjem hlađenja od 12 h. Grožđe u skladišteno u normalnim uslovima pokazalo je najnižu respiraciju od 6.73 mg CO2 kg-1 h-1 tokom 32. dana skladištenja.