Abstract: Grapes while attached to the stems where they formed are cooled with the removal of excess moisture and are enclosed within an enclosure containing a gaseous atmosphere (e.g., air) bounded by a semi-permeable film having an oxygen transmission rate of approximately 100 to 400 cm3-mil/m2/24 hr., and preferably approximately 260 to 325 cm3-mil/m2/24 hr. The enclosure is sealed and the concentration of carbon dioxide present therein is adjusted to an initial concentration of approximately 3 to 19 percent by volume (preferably 13 to 18 percent by volume). The initial concentration of carbon dioxide within the specified semi-permeable enclosure has been found to well prolong the storage life of the grapes stored therein at a temperature of approximately 31 to 35° F. with the advantageous promotion of continued grape respiration at a low level during storage. The grape quality for the intended end use (e.g., human consumption as a table grape) is effectively extended.

Abstract: Grapes while attached to the stems where they formed are cooled with the removal of excess moisture and are enclosed within an enclosure containing a gaseous atmosphere (e.g., air) bounded by a semi-permeable film having an oxygen transmission rate of approximately 100 to 400 cm3-mil/m2/24 hr., and preferably approximately 260 to 325 cm3-mil/m2/24 hr. The enclosure is sealed and the concentration of carbon dioxide present therein is adjusted to an initial concentration of approximately 3 to 19 percent by volume (preferably 13 to 18 percent by volume). The initial concentration of carbon dioxide within the specified semi-permeable enclosure has been found to well prolong the storage life of the grapes stored therein at a temperature of approximately 31 to 35° F. with the advantageous promotion of continued grape respiration at a low level during storage. The grape quality for the intended end use (e.g., human consumption as a table grape) is effectively extended.