Effect of SO2 Interval Fumigation on Color and Antioxidant Activity of Red Grape

Kai Gao; Hong Yuan Ma; Hai Dong Liu; Chong Xiao Shao; Huan Huan Chen; Yao Yao Li; Peng Yu Zhao; Lu Zhang

doi:10.4028/www.scientific.net/AMR.971-973.59

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 971-973Effect of SO2 Interval Fumigation on Color and...

Effect of SO₂ Interval Fumigation on Color and Antioxidant Activity of Red Grape

Abstract:

Taking red grape as material, studied on the effect of SO₂ interval fumigation treatments on color and antioxidant of red grape, which is stored under 0 °C. The concentration of sulfur dioxide as 0%(CK), 3%(TR1), 5%(TR2) and 8%(TR3) respectively and keep one-hour. The results indicated that TR2 showed a remarkable ability to inhibit decreasing of Vitamin C content, and 52.3% higher than CK, and SO₂ residue is under the FDA standard. This study showed that 5% SO₂ fumigated for one hour is the best treatment, and keep the grape storage quality significantly.

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Periodical:

Advanced Materials Research (Volumes 971-973)

Pages:

59-62

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.971-973.59

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Online since:

June 2014

Authors:

Kai Gao*, Hong Yuan Ma, Hai Dong Liu, Chong Xiao Shao, Huan Huan Chen, Yao Yao Li, Peng Yu Zhao, Lu Zhang

Keywords:

Red Grape, Sensory Quality, SO₂, Vitamin C

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