Fumigation of Table Grapes with Acetic Acid to Prevent Postharvest Decay. P. L. Sholberg, Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, B.C. Canada VOH 1Z0. A. G. Reynolds, and A. P. Gaunce, Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, B.C. Canada VOH 1Z0. Plant Dis. 80:1425-1428. Accepted for publication 14 September 1996. Department of Agriculture and Agri-Food, Government of Canada. DOI: 10.1094/PD-80-1425.

Acetic acid (AA) fumigation controlled decay of Summerland Selection 494 and Selection 651 table grapes in repeated trials over a 3-year period when grapes were fumigated with 0.27% vol/vol AA and stored for 6 weeks at 2 or 5°C. Fumigation of Selection 651 al approximately 2-week intervals with AA or SO2 controlled both Botrytis and Penicillium decay and reduced berry shatter equally in two separate years. No significant difference occurred between SO2 and AA treatments in yield components (cluster and berry weight), fruit composition (0Brix, titratable acidity, pH, and color), and degree of rachis drying.

Keyword(s): blue mold, Botrytis cinerea, Penicillium spp., vapor