Post-harvest conservation of “Benitaka” table grapes with different SO2−generating pads and plastic liners under cold storage

Open Access

Table 3.

Stem browning of “Benitaka” table grape at 30 and 45 of cold storage individually packaged in clamshells with different SO₂-generating pads and perforated plastic liners.

Release type and amount of SO₂ of pads (A)	Stem browing^a
Release type and amount of SO₂ of pads (A)	At 30 days of cold storage	At 45 days of cold storage
Slow – 7 g	1.00	1.28 ab
Slow – 4 g	1.00	1.30 a
Dual – 5 g	1.00	1.11 ab
Dual – 8 g	1.05	1.05 b
Ventilation area of liners (B)
0.3%	1.00	1.31
0.9%	1.00	1.12
1.0%	1.00	1.12
Additional treatment × factorial
Additional treatment	1.05	1.20
Factorial	1.00	1.18
F (A)	0.14^ns	3.51*
F (B)	1.08^ns	0.80^ns
F (A × B)	0.07^ns	1.59^ns
F (Additional treatment × factorial)	12.00^ns	0.01^ns
CV %	27.41	21.95

Means within columns followed by the same letters are not statistically different by Tukey´s test (P ≤ 0.05). *: significant at 5%. ns: not significant. ^a: 1: fresh and green; 2: light browning; 3: moderate browning; and 4: severe browning (Ngcobo et al., 2013).

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