Influence of SO2 generating pad treatment on storage of grape berries

Abstract

The occurrence of grape berry shattering and decay is influenced by the pre- and/or postharvest infection of decay organisms and pest. Postharvest infection is associated with physical damage due to rough handling. To control quality loss during storage of table grapes, the effects of slow releasing SO 2 pad on storability of Rosario Bianco (Vitis vinifera) and Campbell Early (Vitis labruscana) grapes were examined, respectively. The SO 2 concentration in package of tables grapes reached to at about 40 ug?L -1 after 40 days of treatment and remained more than 80 days above 15 ug?L -1 . Decay was found in untreated Rosario Bianco and Campbell Early grapes at each for 44 and 85 days after storage, but not in SO 2 pad treated grapes. The storage potential of grape berries at 0℃ increased 2~3 times depending on cultivar by SO 2 pad treatment. The application of SO 2 pad is confirmed to be effective on the increase of market potential with minimizing quality loss such as berry shattering and decay.