中文摘要：

鲜食葡萄采后病害控制和降低果实SO2残留量是减少贮藏过程中损失的关键因素。以新疆无核白葡萄为试材,分析了双组分SO2-ClO2和单组分SO22种保鲜剂在0℃条件下对无核白葡萄采后品质相关参数和果实SO2残留量变化的影响。结果表明：与单组分SO2处理相比较,双组分SO2-ClO2可显著降低果实中SO2残留,延缓可溶性糖和可滴定酸（Titratable acidity,TA）含量的降低,抑制丙二醛（Malondialdehyde,MDA）含量的积累,诱导超氧化物歧化酶（Superoxidase dismutase,SOD）、过氧化物酶（Peroxidase,POD）、过氧化氢酶（Catalase,CAT）、抗坏血酸过氧化物酶（Ascorbate peroxidase,APX）活性的增加。双组分SO2-ClO2较好地保持了葡萄的贮藏品质,为减少SO2使用量和提高葡萄采后食用安全性提供了新的方法。

英文摘要：

Controlling the incidence of post-harvest diseases and decreasing SO 2 residue are key factors in reducing the loss of table grapes during storage. Thompson seedless grapes were treated with SO 2- ClO 2 and SO 2, then stored at 0 ℃ for 60 days. Effects of SO2-ClO 2 and SO 2 treatment on quality of grapes and fruit SO 2 residue were investigated during storage. The results showed that SO 2-ClO 2 significantly lessened SO 2 residue, retarded the reduction of soluble sugar, titratable acidity（TA） and Vc contents, delayed the accumulation of malondialdehyde（MDA）, induced superoxide dismutase（SOD）, peroxidase（POD）, catalase（CAT） and ascorbate peroxidase（APX） activities to provide a new research method on the aspect of food safety.