In order to determine the optimum condition of acetic acid (AAC) fumigation in grape preservation and explore the possibility of replacing sulfur dioxide (SO2), the effects of acetic acid fumigation frequency, fumigation concentration, fumigation temperature and time on the rate of decay and fruit drop were investigated. Acetic acid fumigation and SO2 fumigation were compared on grape quality and antioxidant capacity. The optimum acetic acid condition fumigation conditions were: 8 μL/L AAC fumigation once for 2 h at 20 ℃. Its effect on grape decay and grape drop rate were the same as SO2 treatments. In addition, under optimum fumigation condition, AAC and SO2 significantly decreased decay rate and fruit drop rate compared with the control. AAC maintained the high solid acid ratio during the storage compared with SO2 treatment. However, there were no significant differences between AAC and SO2 in antioxidant capacity, total phenolics, flavonoid content and sensory quality. These results indicated that AAC was a good alternative to SO2 for preserving ‘Kyohp’ grapes during cold storage. The research could provide a reference for the commercial application of AAC on grape preservation.
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