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Effects of Different Combinations of Preservatives on SO2 Accumulation in Packaging Bags and Quality Preservation of Grapes

HAN Jie1, CHEN Cunkun2, WANG Wensheng2,*, ZHENG Yan1, DONG Chenghu2   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
    2. National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin),
    Key Laboratory of Postharvest Physiological and Storage of Agricultural Products, Ministry of Agriculture,
    Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China
  • Online:2015-12-25 Published:2015-12-24
  • Contact: WANG Wensheng

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Abstract:

The effects of six different combinations of preservatives on SO2 accumulation in packaging bags and quality preservation
of Thompson seedless grape during −1–0 ℃ storage were compared by determining their SO2 residue, stem attachment, juice pH,
soluble solid content, decay rate, bleaching rate and expulsion rate. The results indicated that 3.5 kg of Thompson seedless grape
packaged with five bags of CT2 preservative and one unpierced bag of preservative (food-grade sodium metabisulfite and filler) had
the best storage quality. After 50 days of storage, the attachment of stem, pH and soluble solid content were 2.44 N, 3.43 and 17.16%,
respectively. The SO2 residue after 105 days of storage was 10.21 mg/kg, which exhibited a prominent decrease when compared with
all other treatment groups. Moreover, the decay rate, bleaching rate and expulsion rate were also lower.

Key words: Thompson seedless grape, sulfur dioxide (SO2), residue, storage, quality

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