To investigate the effect of different forms of SO2 preservative on the hardness of ‘Shine Muscat’ grapes during storage, the fruit firmness, cell wall component (proto-pectin, soluble pectin) content, and cell wall degradation enzyme [cellulase (Cx), pectin methylesterase (PME), polygalacturonase (PG) and β-D-galactosidase (β-gal)] activity of SO2 powder, SO2 tablet, and SO2 capsule patch were regularly detected and analyzed. The results showed that the hardness was significantly correlated with the activity of Cx, PME, and PG (P<0.01), there was no significant correlation with β-gal activity (P>0.05), Cx, PME, and PG contributed more to fruit firmness than β-gal. Three different forms of SO2 preservatives could effectively slow down the decrease of hardness and delay the degradation of propectin during 0-60 days of storage. On the 60d of storage, the hardness decreased by 32.58% (SO2 powder), 30.20% (SO2 tablet), and 26.62% (SO2 capsule patch), respectively, compared with the initial stage. The content of proto-pectin in fruit treated with SO2 powder, SO2 tablet, and SO2 capsule patch increased by 19.05%, 30.81%, and 40.62% compared with that in the control group. The inhibition effects of different forms of SO2 preservative on cell wall degrading enzymes were as follows: SO2 capsule patch > SO2 tablet > SO2 powder > the control group. Different forms of SO2 preservative treatment can better maintain the grape hardness during storage, among which the SO2 capsule patch form of preservative treatment of grapes is the best.
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