Duration and Temperature Influence on The Stored Grapes

الملخص

Stored grapes fruit quality are affected by conditions such as time and temperature. The improper conditions can influence our reserve food quality. Some grape clusters are collected from a farm which is located in Tripoli. These clusters were stored for fifteen days at different storage temperatures such as a refrigerator that is set at 5°C, room with air conditioner which is set at 18°C and ambient condition where the temperature is about 38°C. The purpose of this research in to assess the impact of temperature and time on pH and titratable acidity (TA). The obtained information was analyzed by IBM SPSS software version 25 statistics and expressed as mean±standard deviation using Two-way ANOVA. The procured results revealed that pH values gradually increase in whole storage temperatures for entire duration. For instance, the pH values between 7th and 8th day changed from 3.42 to 3.46 at 5°C, 3.38 to 3.43 at 5°C and 3.26 to 3.31 at 38°C.  Similarly, the titratable acidity (TA) values showed a gradually increase for whole stored period as well. For instance, the TA values between 3th and 4th day changed from 0.61 to 0.62 at 5°C, 0.63 to 0.65 at 5°C and 0.64 to 0.66 at 38°C. additionally, the Duncan’s multiple range test analysis has revealed that is a significant difference between the entire grape clusters samples at different temperatures and time (P-value < 0.05). In conclusion, the pH and titratable acidity (TA) of stored postharvest grapes have been substantially influenced by different temperature and duration.