结果表明，葡萄不同部位SO2的残留量是不同的，残留量由大到小的顺序是果梗、穗轴、果刷、果皮、果肉。 食用之前浸水和裸放皆可降低果粒中SO2残留量。

The results shown that SO2 residue from high to low was pedicel, stem, skin, brush and flesh, before eating, dipping or opening in the air can decrease SO2 residue.

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分别对苹果、梨、桃、柿、葡萄等果实进行了不同部位呼吸量的研究。

Respiration quantity of different parts of apple, pear, peach, persimmon and grape fruits were studied.

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