DEVELOPING OPTIMUM CONTROLLED ATMOSPHERE CONDITIONS FOR ‘REDGLOBE’ TABLE GRAPES

During the 1998 season, early (14% soluble solids content = SSC) and late harvested (17% SSC) ‘Redglobe’ grapes were stored in 16 controlled atmospheres of 5, 10, 15, 20, and 25% CO₂ combined with 3, 6, and 12% O₂. During the 1999 season, 10 or 15% CO₂ combined with 3, 6, and 12% O₂ were tested in comparison with air-stored grapes as control.
None of the atmospheres tested for up to 12 weeks at 0ºC influenced SSC, titratable acidity (TA), SSC:TA, or berry shatter and browning.
Rachis browning was accelerated in grapes exposed to CO₂ levels above 10% and above 15% for early and late harvested ‘Redglobe’ grapes, respectively.
Atmospheres including above 10% CO₂ controlled decay incidence and spread among berries (nesting) independent of O₂ concentrations during storage at 1ºC for up to 8 weeks and after three days at 20ºC, simulating a retail display period.
Based on these data, a combination of 10% CO₂ with 3, 6 or 12% O₂ is suggested for up to 12 weeks storage for late harvested ‘Redglobe’ grapes.
An atmosphere of 10% CO₂ + 6% O₂ is suggested for early commercially harvested ‘Redglobe’ grapes, but not to exceed 4 weeks.

VIII International Controlled Atmosphere Research Conference

C.H. Crisosto, D. Garner, G. Crisosto

rachis browning; Vitis vinifera; SO₂ alternative; maturity; storage potential

https://doi.org/10.17660/ActaHortic.2003.600.125