Effect of Different Concentrations of Carbon
Dioxide on Physicochemical Traits of Grapes
During Storage

Muhammad Imlak; Muhammad Atif R; hawa; Ali Hassan; Naveed Ahmad; Sidrah Rafique

Abstract

Effect of Different Concentrations of Carbon Dioxide on Physicochemical Traits of Grapes During Storage

Grapes are consumed globally as table fruit and in wine making but due to its delicate nature and soft texture, a significant portion of this valuable fruit is lost after harvest. Major factor behind its postharvest decay is fungal pathogen, Botrytis cinerea. Use of synthetic fungicides is a traditional approach to suppress this pathogen but after various health issues of fungicide residues being reported, this study was conducted as safe integrated approach involving tap water washing, CaCl₂ dipping and modified atmosphere storage. Grapes were divided in 4 equal lots, 1^st lot was immersed in quality tested tap water (T_o) and other three lots were dipped in 2% CaCl₂ solution for 5 min prior to storage in modified atmospheric chambers under different concentrations of CO₂. Physicochemical analyses of stored samples were then conducted and overall results designated that T₃ (10% CO₂ + 2% CaCl₂ pre-storage dipping) effectively reduced gray mold incidence and well maintained other quality attributes followed by T₂ (5% CO₂ + 2% CaCl₂) as second best treatment. T₁(3% CO₂ + 2% CaCl₂) didn’t show any significant effect on quality traits while control grapes (0% CO₂) started decaying at 4^th day of storage and were completely spoiled at 8^th day. Storage period comprised of 12 days and postharvest quality analyses were conducted with an interval of 3 days.