Abstract: Four different storage treatments were assayed. For treatment T, before harvest, grapes were sprayed with antiseptic agents microencapsulated with 0.2% Ethyl p-hydroxybenzoate, 0.2% Bromo-Geramium and1.5%β-cyclodextrin, and placed in a special polyethylene bag, with CT2 (SO2 tablet) in less than normal dosage and (4bags/5kg grape fruits were prepareds). For control CK1, grapes were sprayed with nothing. For control CK2, grapes were sprayed with distilled water and with CT2 in normal dosage 7bags/5kg grape fruits were prepared. For control CK3, the antiseptic agents sprayed just the same as treatment T, but without microencapsulation, and also with CT2 in less than normal dosage and 4bags/5kg grape fruits was prepared. After 180days of storage, treatment T group showed that the bleaching index, rotten fruit rate and stalk browning index all decrease by 68.32% and 67.91%, 65.93% and 66.12%, 25.73% and 37.08% respectively, in comparison with the controls CK1 and CK2. There is insignificant difference in fruit pedicel browning index. Both the fruit peticel and the spike browning indexes of treatment T decrease by 18.18%, 74.75%, 67.00% and 71.78% respectively in turn, in comparison with those of control CK3.

Key words:  , red globe grape； small-packaging MA storage； SO2 injure； antisepsis agents microencapsulated；