Table grapes and refrigeration: fumigation with sulphur dioxide

Abstract

Long-term storage of dessert grapes requires fruit which is free from rotting, efficient means of rapid cooling and cold storage, prompt initial fumigation with sulphur dioxide, and periodic disinfection with the correct dosage, uniformly distributed. The distribution of gas in the cold store or in the transport vehicle depends on the type of package used, the tightness of the pack, the use of pallets, and of course, on the system of air circulation employed. All these factors are very important in the control of deterioration, free from risk of damage due to exposure to excessive concentrations of SO 2. Fumigation of packaged produce with diverse mixtures of sodium or potassium bisulphite gives further protection to fruit in transit for more than ten days.