Study of MA Packaging on Maintain of Volatile Compounds of Table Grapes

Abstract

　Table grapes, 'Shine Muscat' (Vitis labruscana Bailey) and 'Queen Nina' (Vitis labruscana Bailey), were stored at 5℃ and packaged in three types of films used for modified-atmosphere (MA) packaging. These MA-packaging films differed in O₂ permeability and the quality of material. After storage for a long duration, the aroma volatile contents of the berries were analyzed. The level of linalool, which is the main aroma volatile of 'Shine Muscat', decreased during storage at 5℃ and was higher in the berries stored in MA-packaging than in the control. Esters, such as ethyl acetate and ethyl butyrate, were detected mainly in harvested 'Queen Nina' berries. The level of ethyl acetate was decreased in the control berries, however, it was retained at the same level or higher than that at the time of harvest in MA-packaging. In addition, the level of linalool increased during post-storage conditioning at 15℃ or 20℃ after 4 months of storage in MA-packaging. Thus, we found that the storage of grapes in MA packaging is more suitable for retaining aroma volatiles even after removal of the packaging. Additionally, these aroma volatiles increase during post-storage conditioning after long durations of storage at low temperatures.