Department of Horticulture, Punjab Agricultural University, Ludhiana
Three concentrations of CCC were tested to enhance the storage life of Perlette grapes. The chemical was applied at the second-rapid-growth stage of berry development. The CCC treatment at 2000 ppm concentration was effective in reducing the physiological loss in weight, berry rot and berry shatter percentages. However, TSS, total sugars and reducing sugars were greatly improved by 4000 ppm CCC treatment when compared to other treatments, but the reverse was true in the case of the non-reducing sugars. The acidity did not show much change with time in the cold storage. There was some decrease in the acidity in the case of 4000 ppm CCC treated bunches.
