Abstract
Sodium bisulfite two-stage SO2 generators were packed with 'Cardinal' grapes at room temperature in unvented containers with polyethylene-coated curtains. During cooling and at 32°F the concentration of SO2 around the fruit reached 28 ppm in 4 days then dropped to 3 ppm after 21 days. The concentration in containers moved to 75°F on the 21st day, increased to 40 ppm on the 22nd day, dropping to 1 ppm on the 24th day. Concentrations in containers kept at 32°F dropped gradually to zero by the 42nd day. However, concentrations in containers moved to 75°F on the 42nd day, increased to 12 ppm by the 43rd day, dropping to less than 1 ppm on the 45th day. Concentrations in containers moved to 75°F on the 59th day rose from zero to 3 ppm on the 60th day, then dropped to zero on the 61st day. No SO2 was detected in containers warmed up on the 79th day. Patterns were similar but lower in containers with kraft unvented curtains but with no vapor-barrier film, especially on the 4th and 22nd days. Total SO2 content of grapes and bleaching injury were related directly to air concentrations and time of exposure to the gas. Amount of decay showed an inverse relation to gas exposure.
- Accepted May 1973.
- Published online January 1973
- Copyright 1973 by the American Society for Enology and Viticulture
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