Effects of Bacterial Ethylene Absorbent on Keeping Qualities of Fruits and Vegetables. Part II. Effects of Bacterial Ethylene Absorbent on Keeping Qualities of Some Table Grapes.:Effects of Bacterial Ethylene Absorbent on Keeping Qualities of Fruits and V

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Bacteria having an ability to absorb ethylene were isolated from soil. The filter paper soaked in bacteria suspension was packed in plastic film (NF sheet) and used as the bacterial ethylene absorbent (BEA) for four table grapes (cv. Delaware : Vitis Labruscana, cv. Kyoho : V. Labruscana, cv. Muscat Bailey A : V. Labruscana, and cv. Neo Muscat : V. vinifera L.) to keep their qualities during storage at 25°C. The decrease of oxygen and increase of carbon dioxide concentrations in polyethylene film (PE, 0.05mm thickness) package containing 'Delaware' grapes were not affected by BEA and/or ethylene treatment at initial concentration of 120ppm. Applied ethylene in package disappeared diffusing through PE and being absorbed in BEA within 3 days but did not entirely disappear diffusing through PE only in 5 days after treatment. The berry shattering was promoted by ethylene treatment and BEA retarded the shattering in both treated and non-ethylene treated grapes. The titratable acid and reduced sugar contents, pH, and brix of grapes did not show any change with ethylene treatment and/or addition of BEA during 5 days storage. During 7 days storage, the slight decrease of oxygen and increase of carbon dioxide concentrations in PE package containing 'Kyoho' grapes was not affected by BEA and/or ethylene treatment at initial concentration of 230ppm, but decrease of applied ethylene in PE was accelerated by BEA. Titratable acid and reduced sugar contents, pH, and brix of grapes showed slight changes and they were not affected by BEA and/or ethylene treatment. The berry shattering was more conspicuous than 'Delaware'grapes and promoted by ethylene treatment, and BEA retarded the shattering in both treated and non-ethylene treated grapes. Titratable acid content and brix did not show any change in 'Muscat Bailey A' grapes after 5 days storage. BEA decreased the berry shattering and browning of axis and moisture controller slightly decreased the growth of mold on fruit stalk. Combination of BEA and moisture controller was suitable method for arresting the shattering and browning of axis in 'Muscat Bailey A' grapes. In 'Neo Muscat' grapes, the shattering did not occur and titratable acid and reduced sugar contents, pH, and brix of grapes showed no changes during storage for 6 days at 25°C.
日本食品保蔵科学会の論文

Effects of Bacterial Ethylene Absorbent on Keeping Qualities of Fruits and Vegetables. Part II. Effects of Bacterial Ethylene Absorbent on Keeping Qualities of Some Table Grapes.:Effects of Bacterial Ethylene Absorbent on Keeping Qualities of Fruits and V

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