Effects of different postharvest applications on cold storage of the table grapes

This research has been carried out in University of Çukurova and University of Ege, Department of Horticulture, Postharvest Physiology laboratory and cold storage rooms during 2013 and 2015. The study 'Red Globe' and 'Alphonse Lavallé to' using varieties were carried out using five different applications in order to investigate the effect of storage time and quality. Grapes were harvested at fully ripe stage from a vineyard of Manisa province and then the SmartPac (SP) and SmartPac + SO2 put into packaging, and enclosed with clips. Other group of the samples were packed in polyethylene MAPs. After the precooling process, the SO2 pads were placed at different positions above the grapes, at the top and bottom and no SO2 pads as the control group and then closed. SP, with SO2 pads above the grapes and top - bottom had 4.5 g, 6.5 g and 6.5 g and 1.5 g of SO2 respectively. Samples were stored at -0.5oC and 90% relative humidity for 150 days. As a result, an increase in both years weight loss during preservation, reduction in the amount of TSS, a reduction in the amount of total sugars, SO2 concentrations in SP packaging has decreased steadily during storage. Different SO2 generating pads showed similar effects on berry removal force, L*, a*, b*,ho values, total soluble solids, titratable acidity, maturity index and pH. After 60 and 90 days of storage, decay development and stem browning became significant in the control group and SP applications. SO2 ped untreated grapes can be successfully stored for 30 days, if the package is planned to be stored for 60 days SP carbolin preferences. AÜSO2, ÜSO2 applications gives good results for 120 days of storage, but due to the risk of creating SO2 damage ÜSO2 application may be preferred.