THE USE OF SULFUR DIOXIDE FOR STORAGE OF TABLE GRAPES
Grape’s quality during storage depends on their microbiological composition. In most traditional storage technologies for grape’s suppression processing freezer space is used and material collected with the inhibitors, the most common of these inhibitors being the sulfur dioxide - both at the beginning of storage, and during it. Sulfur dioxide has an essential drawback, because its residues are toxic and can accumulate in the product. In this present work, experiments are made to determine the minimum limit of sulfur dioxide, which would provide an optimal condition throughout a long storage time.