Effect of different concentrations of SO2 fumigation treatment on Victoria Grape

Taking Victoria Grape as material, the effect of 1000, 500 and 100μL/L SO2 fumigation treatment on postharvest quality and physiology index of fruit stored under 0℃ were studied. Results indicated that after 60 days of storage, all treatment could decrease the decay rate, thresh rate, stem browning index and weight loss rate, and delayed the decrease of solid content and V C content, keep the respiratory intensity in a low level. Compared with controls, the 500μL/L and 100μL/L SO2 fumigation treatment reduced the content of TA decline and the SO2 residual in grape pulp which were 8.31mg/kg and 6.52mg/kg respectively after 60days of storage, and it was under the FDA safety standards (10mg/kg) . The 1000μL/L SO2 fumigation treatment increased the content of TA and the SO2 residual in grape pulp was 23.17mg/kg which beyond the FDA safety standards.