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Use of gamma‐irradiation and sulphur dioxide to improve storability of two Syrian grape cultivars ( Vitis vinifera )
Author(s) -
AlBachir
Publication year - 1998
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1998.00217.x
Subject(s) - table grape , sulfur dioxide , cultivar , irradiation , chemistry , sulfur , gamma irradiation , botrytis cinerea , vitis vinifera , horticulture , warehouse , radiochemistry , biology , inorganic chemistry , physics , organic chemistry , marketing , nuclear physics , business
The feasibility of using gamma‐irradiation and sulphur dioxide to control post‐harvest diseases and to extend the shelf‐life of table grapes in cold storage (1–2 °C) was studied using two cultivars of grapes local to Syria (Baladi and Helwani). The experiment took 2 years. In the first year the clusters of both cultivars were subjected to one of the following treatments, irradiation with 1.0 kGy of gamma‐rays, sulphur dioxide (3 g of Na 2 S 2 O 5 per 5‐kg cluster) or a combination of both 1.0 kGy of gamma‐irradiation and sulphur dioxide. In the second year clusters of Baladi cv. were treated with 1.5 kGy of gamma‐radiation, sulphur dioxide, and a combination of 1.5 kGy of gamma‐radiation and sulphur dioxide, whereas clusters of Helwani cv. were treated with 0.5 kGy of gamma‐radiation, sulphur dioxide, and a combination of 0.5 kGy of gamma‐irradiation and sulphur dioxide. Treated and untreated clusters were kept in cold storage. With the exception of Helwani cv. produced in the first year and treated with sulphur dioxide, the results indicated that separate application of sulphur dioxide and gamma‐radiation reduced the rotting induced by Botrytis cinerea . Gamma‐irradiation in combination with sulphur dioxide was the best method of preserving the two varieties of table grapes.