Effect of Sulfur Dioxide Treatment on Storage Quality of Red Grape

Peng Yu Zhao; Li Gao; Xi Hong Li; Lu Zhang; Feng Li; Jun Hu; Hong Yuan Ma; Yao Yao Li

doi:10.4028/www.scientific.net/AMM.713-715.2677

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 713-715Effect of Sulfur Dioxide Treatment on Storage...

Effect of Sulfur Dioxide Treatment on Storage Quality of Red Grape

Abstract:

The aim of this study was to determine the efficacy of several alternative postharvest treatments to sulfur dioxide (SO₂) in storage quality during cold storage of red grape.The three kinds of treatment were 0μL/L (CK),3000μL/L(TR1),5000μL/L(TR2).The results showed that SO₂ damagement effected on physiological metabolic and physiological quality of grapes significantly.It can inhibit the rise in pH of grapes,harm the integrity of cell membranes,increase conductivity and malondialdehyde content and stimulate the activity of polyphenol oxidase. But right amont of SO₂ had a positive effect on strage and preservation of grape.

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Periodical:

Applied Mechanics and Materials (Volumes 713-715)

Pages:

2677-2680

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.713-715.2677

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Online since:

January 2015

Authors:

Peng Yu Zhao*, Li Gao, Xi Hong Li, Lu Zhang, Feng Li, Jun Hu, Hong Yuan Ma, Yao Yao Li

Keywords:

Red Grape, Storage Quality, Sulfur Dioxide (SO₂)

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References

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