Small fruits: Table grapes

Abstract High CO2 levels (above 15%) have long been known to inhibit the growth of fungi. MAP have been shown to have promise for the control of Botrytis in table grapes, to replace the use of SO2 pads, nevertheless, the stem is seriously affected by browning.The SO2 is still the best method to control decay (Botrytis and Penicillium). Also helps to delay stem and rachis browning, since it is an antioxidant. The MAP will not be able to compete with this soon.Also, most of the industry does not have the policy of precooling the harvest trays, and do not have the fast systems to decrease the field heat right after harvest, nor acclimatized packings. So far, only a few companies in Peru can do so. Therefore, the use of MAP is almost impossible to use since cooling down the fruit after packaging would be too much time consuming, and the high dehydration and condensation would be too much to handle it.