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本试验在１９９８～１９９９两年度进行，利用单一不同剂量的ＳＯ_２、ＳＯ_２与ＣＴ_１复配保鲜剂作为采前处理：１％的硝酸钙、不同浓度的果蔬液体保鲜剂、２倍的果亮、０.１％的壳聚糖对采收前的红地球葡萄喷布，干后采收贮藏作为采后处理。研究了不同处理对红地球葡萄漂白率及防腐保鲜效果的影响。结果表明，红地球葡萄果皮对ＳＯ_２最敏感，复配保鲜剂通过减少ＳＯ_２的使用剂量降低果粒的漂白率：采前液体保鲜剂Ⅱ、果亮、壳聚糖则通过在葡萄表面形成一层薄膜阻隔葡萄对ＳＯ_２的吸收，来降低果粒的漂白率，但是果亮影响葡萄的外观、单一的壳聚糖增加葡萄的腐烂率，所以不适合于红地球葡萄采前应用。
The experiment was carried out in the two years from 1998 to 1999, using single, different doses of SO_2, SO_2 and CT_1 as pretreatment: 1% calcium nitrate, different concentrations of fruit and vegetable liquid preservative, 2 times fructus, 0 .1% of the chitosan on the Red Globe before harvest grapes spray, dry storage and harvest as postharvest treatment. The effects of different treatments on the red grape bleaching rate and preservative preservation effect were studied. The results showed that the red peel peel was the most sensitive to SO 2. The compound preservative decreased the bleaching rate of fruit by reducing the dosage of SO 2: Preharvest liquid preservative Ⅱ, fruit bright, chitosan formed a layer on the grape surface The thin film blocks the absorption of SO_2 by the grape to reduce the bleaching rate of the fruit. However, the light affects the appearance of the grape. The single chitosan increases the rate of decay of the grape and is therefore not suitable for the pre-harvest application of the red grape.