DEVELOPMENT OF GRAPE MICROFLORA DURING THE STORAGE PERIOD

Summary

This research aimed to study the composition of epiphytic microflora on grape berries of certain varieties immediately after harvest and during long-term storage in the refrigerator and determine the effectiveness of using sulfur dioxide to prevent grape spoilage. Table grape varieties Agadai, Gara Shaani, Ag Shaani and Sary Gilya were chosen as the objects of microbiological studies. Microbiological contamination of berries determined by inoculation on a growth medium. Fumigations with sulfur dioxide were applied to suppress harmful microorganisms’ activity. Found that the microbiology contamination of fresh grape berries differs sharply by grape variety: fungi of the genus Alternaria found in Agadai, Aspergillus in Gara Shaani, Penicillium in Ag Shaani, and Fusarium in Sary Gilya. Also, research results have shown the effectiveness of using sulfur dioxide which allows for a decrease in the fungi quantity by up to 87%.

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