Research Progress on the Application of Sulfur Dioxide in the Preservation of Fresh Table Grapes
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Abstract:
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.
