Effect of SO₂ Interval Fumigation on Storage Quality of Red Grape

Abstract

Taking Red Grape as material, studied on the effect of SO2interval fumigation treatments on postharvest quality and SO2residue 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 SO2interval fumigation showed a stronger ability compared with convention fumigation. The SO2residue in grape pulp in TR2 group was14.5mg·kg-1which beyond the FDA safety standard (10 mg·kg-1) and bleaching rate was 7.8% higher than TR1 and control group.

Automatic periodical sulfur dioxide fumigation in combination with CO 2 ‐enriched atmosphere extends the storage life of durian ( Durio zibethinus Murr.)

“…Sulfur dioxide (SO 2 ), as a promising substance with potential applications in restricting the spread of decay from a wide range of microorganisms, has been used to control decay organisms in grapes, blueberries and litchi as well as in wine making (Ding et al, 2013; Rivera et al, 2013; Siivakumar et al, 2010). Palou et al (2010) discovered that SO 2 fumigation was achieved by weekly fumigating chamber as soon as fruits were harvested, or adding substances containing sodium metabisulfite (Na 2 S 2 O 5 ) in the package pad.…”