THE INFLUENCE OF VARIOUS TREATMENTS ON THE PHYSICOCHEMICAL TRAITS OF 'TOYFI PINK' GRAPES DURING COLD STORAGE.

Low temperature storage is commonly employed to preserve the postharvest quality of table grapes. However, grape clusters are prone to deterioration if left untreated during storage. This study aimed to assess the impact of postharvest treatments with 1-methylcyclopropene (1-MCP), calcium chloride (1%), ethanol (16%), and a combination of 1-MCP with calcium chloride and ethanol on the preservation of the quality of “Toyfi Pink” table grapes stored at 5°C and 0°C. The research focused on changes in decay incidence, weight loss, rachis browning, and overall quality indicators of the grape clusters. The results indicated that all treatments significantly reduced decay, weight loss, and rachis browning at both storage temperatures. 1-MCP was particularly effective in reducing decay during the early storage period but had no significant impact in the later stages. There were no significant differences in taste or color quality indicators across both temperatures, regardless of the treatments. The overall findings suggest that the combination of 1-MCP with calcium chloride and ethanol is optimal for short-term storage at 0°C, while calcium chloride (1%) and ethanol (16%) alone are recommended for long-term storage at this temperature.