摘要： 葡萄各部位SO₂含量存在差异，从高到低依次为果梗、穗轴、果皮、果刷、果肉。SO₂常量处理的葡萄低温贮藏90d后，葡萄食用部位（果皮、果肉、果刷）SO₂含量（以鲜重计）低于FDA标准（10μg/g）。货架期条件下，葡萄果梗、果刷处SO₂含量有所增加，果皮、穗轴SO₂含量下降，果肉SO₂含量也有所下降，但其靠近果刷部位的下降幅度远低于远离果刷部位，原因可能是存在SO₂由果梗向果刷、果肉的运输。

关键词: 葡萄, 贮藏, 二氧化硫残留

Abstract: The residue of SO₂ in different parts of grape varied from high to low as such sequence:capstem,axis,peel,brush and flesh.SO₂ residue in edible parts of grape treated with suitable SO₂ was lower than FDA standard(10μg/g)after stored for 90 days.During simulant shelf life,SO₂ residue in capstem and brush increased while SO₂ residue in peel,axis and flesh decreased.As for different parts of flesh,SO₂ residue in part near to brush had a less decline than that in part far to brush.This suggested that there was SO₂ transportation from capstem to flesh and brush.

Key words: Grape, Storage, SO₂ residue

中图分类号: 

• S663.109