Abstract
Taking red grape as material, studied on the effect of SO2 interval fumigation treatments on color and antioxidant of red grape, which is stored under 0 °C. The concentration of sulfur dioxide as 0%(CK), 3%(TR1), 5%(TR2) and 8%(TR3) respectively and keep one-hour. The results indicated that TR2 showed a remarkable ability to inhibit decreasing of Vitamin C content, and 52.3% higher than CK, and SO2 residue is under the FDA standard. This study showed that 5% SO2 fumigated for one hour is the best treatment, and keep the grape storage quality significantly.
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