Effect of SO₂ Interval Fumigation on Storage Quality of Red Grape

Abstract:

Taking Red Grape as material, studied on the effect of SO₂ interval fumigation treatments on postharvest quality and SO₂ residue of fruit stored under 0 °C. The results indicated that after 120 days of storage, all treatment could decrease the decay rate, inhibited the decrease of soluble solids content and titratable acid, and the SO₂ interval fumigation showed a stronger ability compared with convention fumigation. The SO₂ residue in grape pulp in TR2 group was14.5mg·kg^-1 which beyond the FDA safety standard (10 mg·kg^-1) and bleaching rate was 7.8% higher than TR1 and control group.

• Periodical: Applied Mechanics and Materials (Volumes 411-414)
• Pages: 3170-3173
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.411-414.3170
• Online since: September 2013
• Authors: Yu Long Ding, Xiang Zheng Yang, Xi Hong Li, Hong Yuan Ma
• Keywords: Quality, Red Grape, SO₂ Fumigation, SO₂ Residue

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