Effects of different preservatives on texture of ‘Crimson’ seedless grape by using texture profile analysis test

【Objective】The objective of the study was to investigate the change of texture properties of Crimson seedless grape treated with different preservatives as well as the correlation between the texture parameters【Method】'Crimson' seedless grapes which produced at Chadian town,Tianjin city were used as the experimental material and the texture properties were measured by texture profile analysis test.【Result】The results showed that the firmness and chewiness had the decreasing trend,and the springiness,cohesiveness and resilience of all the treatments except control decreased initially and then increased.In addition,the firmness of berry had negative correlation with adhesiveness,springiness,cohesiveness and resilience while significant positive correlation were found with chewiness.Good negative correlation occurred between springiness and chewiness.Positive correlation was observed between cohesiveness and resilience as well as between adhesiveness and springiness or resilience.【Conclusion】It is suggested that different preservatives have obvious effect on the texture preservation of 'Crimson' grapes during the storage,but there is no significant difference among them.