Refrigerated Storage of Muscadine Grapes

Abstract

Black and bronze muscadine grapes were harvested mechanically, suitably sorted and prepared, and packed in trays. Envelopes containing sodium bisulfite for the generation of SO₂ during storage were placed in some trays. The trays were enclosed in three different types of transparent bags, and ethylene oxide was added to some as a mold inhibitor. Storage tests were carried out at 40, 36, and 32°F.

Packaging, with sodium bisulfite, in coated cellophane, still gave an acceptable product after about 2 months at 32°F. Vinylidene chloride-vinyl chloride copolymer, as well as polyethylene bags, resulted in the development of off-flavors and slight bleaching of the grapes after approximately 2 weeks in storage. Tartrate precipitated in the skin layers during prolonged storage, more noticeably in polyethylene or vinylidene chloride-vinyl chloride copolymer bags.

Mold growth was inhibited and discoloration was minimal during prolonged storage in the presence of ethylene oxide, whereas controls showed mold growth after a few weeks' storage at 32°F.