Abstract: In this study, the residual level of sulfur dioxide in Red Globe grapes was determined as a function of transportation distance, harvest batch, harvest year, storage temperature and SO2 gas concentration. The potential health risk assessment of sulfur dioxide via the consumption of Red Globe grapes was also studied based on the recommended daily consumption of grapes. The results showed that sulfur dioxide was detected in all samples in the range of 5.04–39.33 mg/kg, which was lower than the maximum residue limit specified in the national standard. With the increase in transportation distance, SO2 residue continuously accumulated. The level of SO2 residue in imported grapes ranged from 6.96 to 12.46 mg/kg, lower than that in domestic grapes; the release rate of SO2 from the preservative and grape quality had significant influence on the residue of SO2. The health risk assessment results showed that the risk quotient of SO2 was less than 1 for all groups, indicating low health risk, but it should be considered that the preservative may cause bleaching damage to grapes and reduce commodity value.

Key words: Red Globe grape, preservatives, SO2 residue, risk assessment