2008•Food Science and Technology InternationalRequires access
Effects of the sucrose-based polymers on the quality and yield of kyoho grape
Haibao Zhang
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Abstract
The kyoho grape berries(winter fruit) in color-changed period were respectively dipped by sucrose-based polymer solution with the concentration of 1%, 3%, 5%. The results showed that: three treatments can significantly improve fruit quality, raise winter fruit's yield. Among them, 3% concentration had the best effect. Because the sugar content of winter fruit was higher, three treatments on the total sugar content of fruit had little effect.