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.

youdao

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.

youdao