Abstract
Commercially harvested muscadine grapes were stored at 20°C, 4.5°C and 0°C to determine the biochemical parameters that may change during storage. These included percent decay, soluble solids, titratable acids, firmness, pectins, total phenols, organic acids, sugars and water loss. Decay increased rapidly in fruit stored at the higher temperatures. Percent soluble solids, percent titratable acidity, individual sugars and organic acids did not change during storage at three temperatures tested. Total phenol content increased while pectin content decreased during storage with the higher storage temperature showing greater changes.
- Received August 1982.
- Copyright 1983 by the American Society for Enology and Viticulture
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