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Modified-atmosphere packaging of grapes and strawberries fumigated with acetic acid.

Moyls, A.L., Sholberg, P.L. and Gaunce, A.P.

HortScience.Volume 31, Number 3, June 1996. Pages 414-416.

1996

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Modified-atmosphere packaging of grapes and strawberries fumigated with acetic acid.

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 xananassa 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 O2 levels. Fumigation with acetic acid at 8.0 mg.L-1 followed by modified-atmosphere packaging for 74 days at 0 degrees 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 degrees C.