Quality characteristics of Niagara grapes and their storage life as affected by 1-MCP combined with sulfur dioxide treatment and modified atmosphere packaging

Skin of Niagara grapes is thin and light green, but browning and postharvest disease seriously shorten their storage life after harvest. In this study, we studied the effects of 1.0 μL L−1 1-methylcyclopropene (1-MCP) combined with 200 μL L−1 SO2 on the grape quality of Niagara grapes. It was stored in cold storage for 6 days after cold storage at low temperature and modified atmosphere packaging. 1-MCP combined with SO2 can delay the consumption of nutrients and declined of textural characteristics by inhibiting the respiration rate and ethylene production rate. It also reduced the changes of antioxidant components and antioxidant enzyme activities to delay the decay, berry drop and browning, and to maintain a high marketable berry quality. In conclusion, postharvest 1-MCP combined with 200 μL L−1 SO2 treatment can effectively maintain the quality and prolonged the shelf life of Niagara grapes in modified atmosphere packaging.