Long and short term storage of table grapes

Abstract

Grapes are very perishable commodities, and the different cultivars react differently to cold storage. Length of storage is thus limited by certain factors. In such conditions, the methods of handling, packaging and of special cooling are essential for the delivery of dessert grapes in optimum condition, independent of the fact that the time between harvest and delivery to the consumer may range from some days to a month. The authors consider the various factors involved in relation to storage, namely the cultivar, the texture of the fruits, cultural and production factors, handling and packaging, use of biochemical treatments, deterioration of the fruits, and precooling after harvest. The paper then deals with storage for short, medium and long terms, in the latter case using a plastic tent inside the cold store, functioning as a jacketed store. In all three types of storage, the most important factor is action against rotting; sulphur dioxide is a relatively efficacious agent with, however, certain somewhat undesirable features which necessitate continuation of research in order to find a non-toxic anti-fungal agent for grapes.