Study on SO2 Accumulation on Table Grapes in Storage

Abstract

Abstract: SO₂ injury threshold of four different varieties table grapes in Xinjiang province at different fumigation level were investigated. And the soluble solid content (SSC), rigidity, pH, SO₂ accumulation in pericarp and sarcocarp were determined at the end of the shelf life. Results showed that SSC and rigidity were declined compared with the control. pH was not significantly changed. Results of continuous SO₂ fumigation showed that the total sulfur was increased along with the storage time. But the excessively accumulation of sulfite was not appeared both in pericarp and sarcocarp.

Key words: table grapes, SO₂ injury threshold, fresh keeping, accumulation

WU Jian-Ming, ZHONG Mei, WU Bin, WANG Ji-De. Study on SO₂ Accumulation on Table Grapes in Storage[J]. FOOD SCIENCE, 2008, 29(3): 486-489 https://doi.org/

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Study on SO₂ Accumulation on Table Grapes in Storage

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