The Nature of Respiration During the Storage of Grapes of Different Varieties

Authors

  • Rauf Asadullayev *

    Scientific Research Institute for Viticulture and Wine-making Under the Ministry of Agriculture of the Azerbaijan Republic, Baku AZ-1000, Azerbaijan
  • Aida Najafova

    Scientific Research Institute for Viticulture and Wine-making Under the Ministry of Agriculture of the Azerbaijan Republic, Baku AZ-1000, Azerbaijan
  • Vugar Salimov

    Scientific Research Institute for Viticulture and Wine-making Under the Ministry of Agriculture of the Azerbaijan Republic, Baku AZ-1000, Azerbaijan

DOI:

https://doi.org/10.55121/fds.v2i2.567

Keywords:

Table Grapes , Long-Term Storage , Respiration, Losses

Abstract

Losses of grapes during the period of cold storage consist of microbiological and physiological spoilage, water evaporation and the consumption of organic substances for respiration. The main objective of this experimental study was to determine the influence of the character of respiration of grape berries during storage on the storability of the variety. During the research, we determined the yield of grapes that met quality standards through commodity analysis. The amount of weight loss of grapes during storage was determined by weighing. Statistical analyses were carried out using a one-way ANOVA calculator and Tukey’s HSD test. The alcohol content in grapes was determined using the dichromate-iodometric method, and the respiration rate was determined by measuring carbon dioxide released by berries. We found that the amount of natural weight loss and the yield of standard products after the storage period differed sharply depending on the grape variety. The varieties with better shelf life (Agadai and Gara Shany) were distinguished by more uniform respiration during storage, and their climacteric peak occurred significantly later than that of the varieties with less shelf life (Ag Shany and Sarygila). Reaching the peak can serve as a signal for producers to swiftly sell the stored grapes. Thus, the intensity of grape berry respiration can serve as an indicator of the shelf life
of the variety.

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