Prolonged storage of 'Aledo' table grapes in a slightly CO2 enriched atmosphere in combination with generators of SO2

The quality of late-harvested (early December) 'Aledo' table grapes, during storage at 2±1 °C followed by a period of 4 days at 20 °C in a slightly CO2 enriched atmosphere in combination with generators of SO2 in cardboard boxes, was evaluated. The changes in different biochemical parameters indicative of grape quality, such as weight, texture, colour, sugars, organic acids and fungal attacks, was determined. The best quality maintenance was achieved by combining the use of generators of SO2 with a slightly CO2 enriched atmosphere. The rates of weight, texture and colour losses were slowed, and both fungal attack and the rachis drying were delayed. During storage at 2 °C, the levels of glucose, fructose and sucrose remained unchanged under all the tested conditions, while levels of tartaric and citric acids showed a sharp increase. However, a slightly CO2 enriched atmosphere, SO2 microgenerators and their combination extended the storage period of late-harvested 'Aledo' table grapes without relatively affecting their organoleptic characteristics.