To study the effect and mechanism of SO2 preservative treatment on the browning of ‘Sunshine Rose’ grape during storage, this experiment used SO2 powder, SO2 tablet, and SO2 capsule patch to treat the grape respectively, and analyzed the changes in rotting rate, filtration rate, color parameters, browning factors, and antioxidant enzymes during storage. Results showed that SO2 preservative treatment could effectively slow down fruit decay and water loss process, reduce the contents of ascorbic acid, total phenol, and reduce sugar, reduce the content of malondialdehyde (MDA), and inhibit lipoxygenase during storage. Lipoxygenase (LOX) and polyphenol oxidase (PPO) activities increased antioxidant-related enzyme activities [superoxide dismutase (SOD) and peroxidase (POD)]; thus, effectively reducing the browning of ‘Sunshine Rose’ grapes. The inhibitory effects of SO2 treatment on browning were as follows: control group < powder group < tablet group < capsule patch set. Combined with principal component analysis and correlation analysis, color parameters were significantly correlated with vitamin C content, total phenol content, reducing sugar content, MDA content, LOX activity, and PPO activity (P < 0.01), the loading amounts of vitamin C and total phenol in the first principal component were the highest, indicating that ascorbic acid oxidation and polyphenol autooxidation had the greatest effect on grape browning. In addition, the residual SO2 in all treated grapes was far lower than the national standard, and there was no excessive residue phenomenon.
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