RT Journal Article SR Electronic T1 Physical and Chemical Changes in Muscadine Grapes During Postharvest Storage JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 180 OP 185 DO 10.5344/ajev.1983.34.3.180 VO 34 IS 3 A1 Fumiomi Takeda A1 Mary S. Saunders A1 James A. Saunders YR 1983 UL http://www.ajevonline.org/content/34/3/180.abstract AB 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.