Hong Yuan Ma

Effect of Sulfur Dioxide Treatment on Storage Quality and SO2 Residue of Victoria Grape

Taking Victoria Grape as material, studied on the effect of 1000, 500 and 100 μL/L SO2 fumigation treatments on postharvest quality and SO2 residue of fruit stored under 0 °C. The results indicated that after 60 days of storage, all treatment could decrease the decay rate, inhibited the decrease of soluble solids content. The 500 μL/L SO2 fumigation treatment showed an ability to inhibit increasing of MDA content and PPO activity. The SO2 residue in grape pulp treated by 500 μL/L and 100 μL/L of SO2 were 8.31 mg/kg and 6.52 mg/kg respectively which under the FDA safety standard (10 mg/kg) after 60 days storage, while the SO2 residue in 1000 μL/L SO2 fumigation treatment samples was 23.17 mg/kg which beyond the FDA safety standard.

Effect of Sulfur Dioxide Treatment on Storage Quality of Red Grape

The aim of this study was to determine the efficacy of several alternative postharvest treatments to sulfur dioxide (SO2) in storage quality during cold storage of red grape.The three kinds of treatment were 0μL/L (CK),3000μL/L(TR1),5000μL/L(TR2).The results showed that SO2 damagement effected on physiological metabolic and physiological quality of grapes significantly.It can inhibit the rise in pH of grapes,harm the integrity of cell membranes,increase conductivity and malondialdehyde content and stimulate the activity of polyphenol oxidase. But right amont of SO2 had a positive effect on strage and preservation of grape.

Study on the Pathogens Carrier Rate of “Red Globe” Table Grape at Different Temperatures

“Red Globe” table grapes were packaged at four temperature conditions: -1C、-0.5C、0C and 4C. Pathogens carrier rate of grape flesh, grape pedicel, grape peduncle and disease incidence rate were measured at 0, 15, 30, 45, 60, 75 and 90 days. The result revealed that-0.5C was the best storage condition of “Red Globe” table grape, from perspective of pathogens carrier rate of grape flesh, grape pedicel, grape peduncle and disease incidence rate. There was a positive correlation between disease incidence rate and pathogens carrier rate of grape parts. This study is to provide a theoretical basis for reducing the loss red grapes.

Analysis of Heavy Metal Residue in Red Grape of Different Planting Areas

Digestion samples, graphite atomized method and flame atomization method, determinated Cd, Zn, Ni, Cu, Pb, Cr heavy metals in fruits, soil and water of 6 different vineyards of Xinjiang. Analysis and comparison of measurement results with national standards, results showed that: Zn in the fruits of TR2 and Ni in the fruits of TR3 were close to the standard limit value. Zn in the soil of TR2 was close to the standard limit value. Cr in the soil of TR1 was 196.5835 mg/kg, which is greater than 150 mg/kg of II security level standard, so the soil was belong to III security level. Ni in water of TR3 was close to the standard limit value. They should be taken into account.

Study on the Shelf Life Quality of Kiwifruit with Different Maturity

The quality of kiwifruit with three different maturities were studied on the shelf life. Different maturity of kiwifruits were stored at 0±0.5°Cfor 50 days and then taken them at 20±0.5°C for 12 days.Results showed that the kiwifruits with the firmness of 13kg cm-2 can keep a relative good quality during the shelf life.

Effect of Sulfur Dioxide Treatment on the Shelf Life of Red Grape

Taking Red Grape as material, studied on the effect of SO2 interval fumigation treatments on the shelf life of red grape, which is stored under 15°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 increasing of MDA content, and 36.69% lower than CK. This study showed that The shelf life of 15°C best Red grape treatment was fumigated by 5% SO2 for one hour, and keep the grape storage quality significantly.

Effect of SO2 Interval Fumigation on Storage Quality of Red Grape

Taking Red Grape as material, studied on the effect of SO2 interval fumigation treatments on postharvest quality and SO2 residue of fruit stored under 0 °C. The results indicated that after 120 days of storage, all treatment could decrease the decay rate, inhibited the decrease of soluble solids content and titratable acid, and the SO2 interval fumigation showed a stronger ability compared with convention fumigation. The SO2 residue in grape pulp in TR2 group was14.5mg·kg-1 which beyond the FDA safety standard (10 mg·kg-1) and bleaching rate was 7.8% higher than TR1 and control group.