二氧化硫（Sulfur Dioxide，SO2）被广泛应用于葡萄贮藏，它具有出色的抗菌性能、使用成本低廉、而且保鲜效果显著，是一种理想的保鲜剂。但是过量SO2会对鲜食葡萄的果实造成严重伤害，常见的症状包括果实漂白、大量落粒、果实开裂以及风味劣变，在贮藏过程中造成较大损失。目前，缺乏对于鲜食葡萄保鲜中SO2应用效果和作用机制的系统性归纳整理。针对这一问题，该文综述了SO2处理对鲜食葡萄采后贮藏病害、果实感官品质以及生理代谢的影响；SO2在鲜食葡萄保鲜应用中的抑菌作用原理和积累途径；以及过量SO2会对鲜食葡萄造成漂白、落粒和贮藏风味劣变的伤害。最后对SO2在鲜食葡萄保鲜上的研究和应用趋势进行展望，旨在为SO2葡萄保鲜剂的精准应用奠定理论基础，以及为我国鲜食葡萄贮藏保鲜技术的发展提供相应的参考。

Sulfur dioxide (SO2) is the widely used in the storage of grapes, offering advantages such as excellent antimicrobial effect, low cost, and significant fresh-keeping effects, thus, it is an ideal preservative. However, excessive SO2 can lead to serious damage to fresh grape fruits, with the common symptoms including fruit bleaching, increase of fruit falling, fruit cracking and flavor deterioration, causing high fruit loss during storage. At present, there is currently a lack of systematic induction and arrangement for the application outcome and working mechanism of SO2 preservation of table grapes. In order to solve this issue, this article reviews the effects of SO2 treatment on the postharvest diseases, sensory quality and physiological metabolism of fresh grapes, the antimicrobial mechanism and accumulation pathway associated with the application of SO2 in preseving table grapes, and the harms to the fresh grapes caused by excessive SO2 including fruit bleaching, fruit falling, and flavor deterioration during storage. Finally, the research and application trends of SO2 in the preservation of table grapes were prospected, with the aim to lay a theoretical foundation for the precise application of SO2 in grape preservation, and provide a corresponding reference for the advancement of storage and preservation technologies for table grapes in China.

国家重点研发计划项目（2022YFD2100103）；国家自然科学基金项目（32272373；31871847）