The construction of quality change model of Ruby grape in preservation by low temperature

Taking Ruby grapes as raw material, the changes of anthocyanin, sugar content, and total acidity were researched at4 ℃ and the dynamic model of the quality change of grapes was established.The results showed that anthocyanins reduced from342 mg/L to 267 mg/L, sugar content reduced from 13% to 7% and total acidity rose from 0.31% to 0.65% with the extension of storage time.The change of anthocyanins at 4 ℃ storage temperature applied to the linear model, while the sugar content and total acidity applied to the exponential model, which could be used to predict the quality changes of grapes during storage. So this method could provide theoretical basis for grapes in preservation by low temperature.