The objective of the present work was to evaluate storage conditions and postharvest treatments on the quality of Tardia de Caxias' and ‘Dona Zilá’ table grapes. Temperatures of -I,0°C, -0,5°C or +0,5°C were combined with relative humidities of 93 or 97%. Postharvest treatments were calcium chloride (CaCl2 - 0,5%), sulfur dioxide (SO2) or high CO2 concentrations (5kPa), during the whole storage period or 20kPa CO2 applied intermittentely every week for 24 hours. Table grapes were evaluated after 35 days of storage and after two more days of shelf life (±20°C). Both cultivars are not sensitivo to hw temperature during the storage. The 97% RH treatment decreased the weight loss, browning of the ráquis and abscission of the fruitlets. Calcium chloride treatment caused damage to the skin, increased rot incidence. Sulfur dioxide treatment was not effective in the rot contrai. High concentrations of CO2 decreased lightly rot incidence. Both cultivars showed good storability and might be stored for more than one month m temperatures ranging from -l,0°C to+0,5°C.
Vitis vinifera; post-harvest; cold storage
