Studies on Preservation of Two Cultivars of Grapes at Controlled Temperature

Biochemical changes of grapes during controlled temperature (CT, 0°C) preservation were monitored in practice. The change of soluble solids content, reductive sugar content, total acid content, respiratory activity and pressure resistance during the storage test were studied. The causes of those changes and the relation among those changes were analysed. The results showed that the changes of grapes during 60 days of CT (0°C) preservation were small, and there is not any distinctive difference in texture and flavour between tested grapes and fresh grapes. CT (0°C) preservation can be seen as a preferable method.