Advances in the Mechanism of Berry Abscission Resulted from Excess Sulfur Dioxide to Table Grapes

ZHANG Ruijia; WU Peiwen; XIONG Jiaxin; ZHU Benzhong

doi:10.13386/j.issn1002-0306.2022110224

Volume 44 Issue 16

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(16): 464-469. > DOI: 10.13386/j.issn1002-0306.2022110224

ZHANG Ruijia, WU Peiwen, XIONG Jiaxin, et al. Advances in the Mechanism of Berry Abscission Resulted from Excess Sulfur Dioxide to Table Grapes[J]. Science and Technology of Food Industry, 2023, 44(16): 464−469. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110224.

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Advances in the Mechanism of Berry Abscission Resulted from Excess Sulfur Dioxide to Table Grapes

College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China

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Received Date: November 20, 2022
Available Online: June 07, 2023

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Abstract

Abstract

At present, sulfur dioxide (SO₂) treatment is the most widely used storage and fresh-keeping method of grape fruits, which has many advantages such as good bacteriostatic effect, convenient use and low cost. However, excessive SO₂ in the environment will lead to serious damage to grape fruits, especially the phenomenon of fruit shattering and bleaching, resulting in greater losses. In view of the problem of grape berry abscission caused by excessive SO₂ in the environment, this paper reviewes the relevant research progress at home and abroad, and discussed the mechanism of grape berry abscission from five aspects: Affecting stomata opening, damaging tissue structure, changing cell wall degrading enzyme activity, affecting hormone content and reactive oxygen species level. Finally, the research and application prospects of SO₂ in grape fruit preservation are prospected in order to provide a theoretical basis for the accurate application of SO₂ in grape preservation and the realization of loss reduction and efficiency improvement.
- sulfur dioxide (SO₂),
- injury,
- abscission,
- mechanism,
- grape storage

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