Effects of Sulfur Dioxide Fumigation Combined with High Oxygen Shocking Treatment on Storage Quality of Kyoho Grapes

HOU Shuangdi; LIU Hui; WANG Bilian; YANG Yamei; JI Xian; CHEN Cunkun; GAO Jun; LIU Xia; ZHU Zhiqiang

doi:10.19554/j.cnki.1001-3563.2026.11.017

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Packaging Engineering ›› 2026, Vol. 47 ›› Issue (11) : 172-184. DOI: 10.19554/j.cnki.1001-3563.2026.11.017

Agro-products Preservation and Food Packaging

Effects of Sulfur Dioxide Fumigation Combined with High Oxygen Shocking Treatment on Storage Quality of Kyoho Grapes

HOU Shuangdi^1,2, LIU Hui², WANG Bilian⁴, YANG Yamei³, JI Xian¹, CHEN Cunkun¹, GAO Jun³, LIU Xia⁵, ZHU Zhiqiang^1*

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Abstract

The work aims to investigate the effects of sulfur dioxide (SO₂) fumigation combined with high oxygen shocking treatment on the storage quality of postharvest grapes. With Kyoho grapes as experimental material, the storage experiment was carried out at a constant temperature of 0±0.5 ℃, and the related indices of the grapes were measured at 10, 20, 30, 40, 50, and 60 days of storage, respectively. The changes in physicochemical indices during storage under high oxygen shocking treatment alone, SO₂ fumigation alone, and SO₂ combined with high oxygen shocking treatment (SO₂+O₂) were also analyzed. Compared with individual treatments and the control group (CK), the SO₂ combined with high oxygen shocking treatment significantly improved preservation quality. After 60 days of storage, the decay rate of the SO₂+O₂ group was only 6.90%, which was notably lower than 13.65% (O₂), 9.39% (SO₂) and 18.75% (CK). Meanwhile, its weight loss rate (0.86%) and berry abscission rate (9.96%) remained the lowest among all groups. Malondialdehyde (MDA) accumulation was also significantly suppressed, with the content at 60 d following the order CK>SO₂>O₂>SO₂+O₂ (0.028, 0.013, 0.018 and 0.011 μmol/g, respectively). Combined with other indicators, the contents of TSS, TA and VC ranked in the order of SO₂+O₂>O₂>SO₂>CK. SO₂ combined with high oxygen shocking treatment maintained superior fruit quality and enhanced the activities of superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX), and inhibited polyphenol oxidase (PPO) activity, thereby alleviating oxidative senescence of Kyoho grapes. SO₂ combined with high oxygen shocking treatment achieves the optimal preservation effect on Kyoho grapes, providing theoretical basis and technical support for the development of low-sulfur preservation technology for fresh grapes.

Key words

Kyoho grapes / postharvest / SO₂ / high oxygen shocking / storage quality

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HOU Shuangdi, LIU Hui, WANG Bilian, YANG Yamei, JI Xian, CHEN Cunkun, GAO Jun, LIU Xia, ZHU Zhiqiang. Effects of Sulfur Dioxide Fumigation Combined with High Oxygen Shocking Treatment on Storage Quality of Kyoho Grapes[J]. Packaging Engineering. 2026, 47(11): 172-184 https://doi.org/10.19554/j.cnki.1001-3563.2026.11.017

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