Effects of Single and Combined Treatments of SO2 and ClO2 on Preservation Effects of 'Red Balado' Grapes

JI Xian; LI Zhiwen; GAO Yuanhui; SHANG Jiayin; HOU Shuangdi; ZHU Zhiqiang; CHEN Cunkun

doi:10.19554/j.cnki.1001-3563.2026.13.021

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Packaging Engineering ›› 2026, Vol. 47 ›› Issue (13) : 182-191. DOI: 10.19554/j.cnki.1001-3563.2026.13.021

Agro-products Preservationand Food Packaging

Effects of Single and Combined Treatments of SO₂and ClO₂ on Preservation Effects of 'Red Balado' Grapes

JI Xian¹, LI Zhiwen², GAO Yuanhui¹, SHANG Jiayin³, HOU Shuangdi¹, ZHU Zhiqiang¹, CHEN Cunkun¹

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Abstract

The work aims to explore the effects of different preservation treatments on the storage quality and antioxidant mechanism of 'Red Balado' grapes. Using the untreated group as the control, treatments with SO₂ preservative, ClO₂ slow-release agent, and SO₂+ClO₂ combination were established. The fruits were stored in a cold storage at (0±0.5) ℃ for 90 days, and commercial value, fruit quality, and antioxidant-related indicators were measured every 30 days. SO₂treatment had the best effect in inhibiting threshing and browning, ClO₂ treatment had a significant advantage in maintaining fruit firmness, while the combined treatment of SO₂+ClO₂ treatment could significantly increase the activities of peroxidase (POD), polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) enzymes, strengthening the fruit's stress resistance. It exhibited the best comprehensive effect in inhibiting decay, delaying titratable acid degradation, enhancing the tensile strength of the fruit stem, and improving antioxidant capacity by synergistically enhancing the activity of ascorbate peroxidase (APX) and total antioxidant capacity (T-AOC). The correlation analysis revealed that the deterioration indicators including weight loss rate, threshing rate, decay rate, and browning index were extremely significantly negatively correlated with fruit firmness, pedicel tensile strength and superoxide dismutase (SOD) activity. SOD activity was extremely significantly positively correlated with the quality attributes titratable acidity, tensile strength, and firmness. T-AOC was extremely significantly positively correlated with APX, and T-AOC and APX were extremely significantly positively correlated with PAL activity. Compound treatment enhanced the APX activity and T-AOC, and effectively acted in synergy with the antioxidant capacity of SOD. All of these constructed an efficient antioxidant network, and thus effectively delayed fruit senescence. The combined treatment of SO₂ and ClO₂ could achieve complementary advantages, it could synergistically improve the postharvest preservation effect of 'Red Balado' grapes, and it could delay the senescence of grape fruits.

Key words

'Red Balado' grape / SO₂ / ClO₂ / combined treatment / preservation

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JI Xian, LI Zhiwen, GAO Yuanhui, SHANG Jiayin, HOU Shuangdi, ZHU Zhiqiang, CHEN Cunkun. Effects of Single and Combined Treatments of SO₂and ClO₂ on Preservation Effects of 'Red Balado' Grapes[J]. Packaging Engineering. 2026, 47(13): 182-191 https://doi.org/10.19554/j.cnki.1001-3563.2026.13.021

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