Development of Storage Technology of Grapevine Varieties “Italia” in Georgia
Grapevine storage is still a major concern in Georgia. Metabolic processes results in a considerable reduction in nutritional properties during storage.
The research aim was to study the effect of calcium chloride and eucalyptus extract on the grape cultivar “Italia” during storage. 7kg Grape were treated with different combination of calcium chloride and eucalyptus before storage:; 1.5% calcium chloride+ 1% eucalyptus extract; 2% calcium chloride+ 1% eucalyptus extract. Control_ 7kg Grape.
The level of dry matter, total sugar, acidity and ascorbic acid were evaluated before storage, in the middle and at the end. Dry mass was determined using refractometer, total sugar were measured by Bertrand’s method, titratable acidity (g/100ml) using 0.1 N NaOH to a phenolphthalein end point or to a pH of 8.2, ascorbic acid (mg / 100 ml) by redox titration of 10 ml of I2 in grape juice.
As a results showed 2% calcium chloride+ 1% eucalyptus extract can improve storability of cultivar “Italia”. The parameters of titratable acid and ascorbic acid were stabile (reduced only 0.6% and 1.4% respectively) during storage compared to others including control (3.1% and 3.3%).
A slight change of dry matter and total sugar was detected in all treated grapes accordingly 0.8% and 0.6%, but loss in control was reached to 1.7% and 2.4%.
Finally, it was revealed that 2% CaCl2 + 1% eucalyptus extract can used as a safe compound during long-tern storage for enhance storability of grape cultivar “Italia”. This is the first storage technology development by the Biotechnology Center in Georgia.
Keywords - Grapevine, Cultivars, Storability, Calcium Chloride, Eucalyptus Extract