Modified-atmosphere Packaging of Grapes and Strawberries Fumigated with Acetic Acid

1996/06/01 by A.L. Moyls, A. L. Moyls, P.L. Sholberg +3 · 1 citation
Agricultural and Biological Sciences · #Postharvest Quality and Shelf Life Management #Plant Disease Management Techniques #Insect Pest Control Strategies

paper · pdf · doi:10.21273/hortsci.31.3.414

Abstract

A fumigation technique using brief exposure of fruit to a low concentration of acetic acid vapor was combined with modified-atmosphere packaging to reduce storage rots and increase shelf life of grapes ( Vitis vinifera L.) and strawberries ( Fragaria ×ananassa Duch.) by two or three times normal values. Both commodities were inoculated with spores of Botrytis cinerea Pers. before fumigation with acetic acid, packaging, and storage at lowered O 2 levels. Fumigation with acetic acid at 8.0 mg·L –1 followed by modified-atmosphere packaging for 74 days at 0 °C reduced the percentage of rotted grapes from 94% to 2%. Strawberries fumigated with acetic acid at 5.4 mg·L –1 were free of decay compared to 89% rotted for the control fruit stored for 14 days at 5 °C.

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