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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 O2 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.
Abstract
From 1981-83, 4 weekly sprays of 0.75% and 1% CaCl2 w/v, immediately prior to harvest, significantly increased fruit flesh Ca concentration of ‘Golden Delicious’ apple (Malus domestica Borkh.) without the leaf phytotoxicity associated with CaCl2 sprays above 1%. In contrast, chelated Ca sprays at concentrations 2 – to 16 × label recommendations, and direct trunk injection of 1.5 liters of 1% CaCl2, did not increase fruit Ca concentration.