Quality of ‘Taify’ Table Grapes Fumigated with Carbon Dioxide and Sulfur Dioxide

This investigation was initiated to study the effect of fumigation treatments after harvest on 'taify' table grape fruit quality properties during storage periods. grape was hand harvested in 2007 and stored at 2°c. fumigation treatments were applied with 30% carbon dioxide (co2) and 200 ppm. sulfur dioxide (so2) besides control treatment. fruits treated with 30% co2 and 200 ppm so2 developed less decay. firmness was reduced as time of storage increased for all treatments, however, fruit fumigated with 30% co2 showed high firmness. juice ph, soluble solid concentration (ssc), and soluble solid concentration to titratable acidity ratio (ssc/ta) increased over the storage periods and was lowest under 30% co2 and 200 ppm so2 treatments. titratable acidity increased as storage time increased for all treatments. weight loss varied with time of storage. fruit appearance score was significantly high for fruit treated with 30% co2 and 200 ppm so2. fruit exhibited skin toughness score of 4.22 at 7 days of storage at 200 ppm so2 treatment and was above average for all treatments. overall acceptance score was significantly high when fruits were treated with 30% co2 and 200 ppm so2.. fumigation of grape with 30% co2 and 200 ppm so2 had a beneficial effect in preserving fruit quality.