The Effects of Some Postharvest Treatments on Kozak Siyahi Grape Variety

In the research, in order to determine effectivenesses of ethanol, menthol and thymol treatments, during the cold storage of cv. Kozak Siyahi, quality variations were examined. For this aim, grape clusters were dipped into solution containing 40% ethanol for ethanol treatment, on the other hand; 0.1 ml menthol and thymol absorbed gauzes were put near the clusters for treatments of menthol and thymol. Besides, pads containing sulfur and control grape (without treatment) were also taken form. Later, all clusters were packed with polyethylene bags and stored at 0-1 degrees C and conditions of 85-90 % relative humidity; some quality characteristics were examined at 30 day interval. As a result of findings, better results from treatments of ethanol, menthol and thymol than control were found out during the storage of modified atmosphere. In the research, decreases in total phenolic compound content, tannin content and anthocyanin content were observed at the end of the storage period. Among the treatments, it was determined that menthol treatment showed as same effect as sulfur treatment and would be used as an alternative method for sulfur treatment.