Work

The Quality of Early-season Table Grapes Fumigated with Methyl Bromide and Sulfur Dioxide

Year: 1984

Type: article

Abstract: Early-season ‘Perlette’, ‘Cardinal’, ‘Flame Seedless’, and ‘Thompson Seedless’ table grapes ( Vitis vinifera L.) were fumigated at 21°C with methyl bromide (MB) at 32 g m −3 for 3.5 hours, SO 2 (0.5% for 0.5 hours), or the 2 fumigants in sequence. Quality evaluations were made following holding at 2.5° for 6 days and again after an additional 2 days at 21°. SO 2 fumigation reduced the percentage of rotten berries and the combination of SO 2 and MB reduced the amount of bunch rot (Rhizopus rot). SO 2 slightly bleached the color of the dark-pigmented grapes. Bromine residues in MB-fumigated and untreated grapes averaged 10.8 and 1.4 ppm, respectively.

Source: HortScience

DOI: 10.21273/hortsci.19.1.92

Authors: Douglas J. Phillips, Rodney K. Austin, David C. Fouse, Dennis A. Margosan

Institutions: Agricultural Research Service, United States Department of Agriculture

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,000