Published in Scientific Papers. Series B, Horticulture, Vol. LXVI, Issue 2
Written by STROE Marinela, CĂTUNEANU Ioana
To carry out this study, we started from the scientific argument that, after harvest, table grapes undergo a series of physico-chemical changes influenced mainly by the method of storage and its duration. During the cooling and the storage of the fruits, all the physiological processes continue to take place, but with reduced intensities compared to the previous stages of fruit growth and maturation, and the phytosanitary conditions of the grapes directly influence the shelf life of the fruits. The obtained results show that the samples from the variant with 5 % CO2 registered lower weight losses during storage, and in terms of taste, more balanced. The practical outcomes of these results can be transferred to the grape vine - growing companies cultivating table varieties, but also to economic operators in the capitalization and retail chain who will be able to use the combination of different parameters (temperature, relative humidity and different fractions of CO2, N2, O2) in order to increase the shelf life and ensure quality products for consumers.
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