Postharvest Quality and Storage Life of Grapes as Influenced by Adding Carbon Monoxide to Air or Controlled Atmospheres

Abstract

The effects of 10% carbon monoxide (CO) added to air or controlled atmospheres (2% O 2 with or without 5% CO 2 ) on quality and storage life of grapes ( Vitis vinifera L. cv. Thompson Seedless) were compared with those of the conventional SO 2 fumigation treatments for decay control. CO in air reduced respiration and C 2 H 4 production rates, and retarded berry browning and softening, but was only partially effective in retarding decay beyond 2 months at 0°C. SO 2 treatments were very effective in controlling the spread of decay, but brown discoloration of the berries increased, especially after 2 months at 0° or 1°. When combined with 2% O 2 with or without 5% CO 2 , CO inhibited C 2 H 4 production and retarded decay development, but the presence of CO 2 increased brown discoloration of the berries. A combination of 2% O 2 + 10% CO was as effective as SO 2 in controlling decay of grapes held at 0° for up to 4 months and caused less browning and bleaching than SO 2 .