Factors affecting the concentration of the sulfur dioxide in fumigation atmospheres for table grapes

Journal Article · Tue Jan 01 04:00:00 EST 1957 · Proc. Am. Soc. Hortic. Sci.; (United States)

OSTI ID:5995109

Cant, R R; Nelson, K E

The practice of fumigating grapes with sulfur dioxide may be regarded as one of the principal factors responsible for the rise of the California table grape industry to its present position. Improved storage techniques, combined with the use of sulfur dioxide, now make it possible to market California table grapes every month of the year. In recent years, it has become increasingly apparent that the quality of table grapes marketed in the late winter and spring seasons after a long storage period would be much better if the amount of sulfur dioxide could be reduced, yet still be used in quantities sufficient to prevent decay. This paper discusses the effects of several factors on the movement and rate of disappearance of sulfur dioxide during the fumigation period. These factors include the amount of fruit in proportion to the amount of free space in the fumigation chamber, the temperature, the air circulation, the stacking arrangement, the moisture content of the wood in the containers, and the presence of moisture on the fruit. 9 references, 9 figures.

• Research Organization: Univ. of California, Davis
• OSTI ID: 5995109
• Journal Information: Proc. Am. Soc. Hortic. Sci.; (United States), Journal Name: Proc. Am. Soc. Hortic. Sci.; (United States) Vol. 69; ISSN PASHA
• Country of Publication: United States
• Language: English

Related Subjects

560303* -- Chemicals Metabolism & Toxicology-- Plants-- (-1987)
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
BIOLOGICAL EFFECTS
CHALCOGENIDES
DATA
EXPERIMENTAL DATA
FOOD
FRUITS
FUMIGANTS
FUNGI
GRAPES
INFORMATION
MOISTURE
NUMERICAL DATA
OXIDES
OXYGEN COMPOUNDS
PESTICIDES
PLANTS
SULFUR COMPOUNDS
SULFUR DIOXIDE
SULFUR OXIDES
UPTAKE