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Sulfur dioxide delays quality deterioration by maintaining energy metabolism and mitochondrial structure in postharvest table grapes
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DOI：10.1002/jsfa.70861.png)
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Abstract
En 中文
Table grapes are very susceptible to rapid softening, browning, and decay after harvest, which significantly reduces their commercial value. Sulfur dioxide (SO2) treatment is used widely to mitigate these postharvest losses; however, the biological mechanisms underlying its preservative effects remain poorly understood. This study aimed to elucidate how SO2 preserves postharvest fruit quality by modulating energy metabolism in ‘Munage’ grape berries (Vitis vinifera L. ‘Munage’).
Keywords:
quality
grape
sulfur dioxide
mitochondrial function
energy charge
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