his study was conducted to determine changes in storage of organically grown table grape cultivars; Vitis vinifera L. cv. Buca Razak, Vitis vinifera L. cv. eme Pembesi, Vitis vinifera L. cv. Siyah Gemre, Vitis vinifera L. cv. Krmz am, and Vitis vinifera L. cv. Pek zm. Each cultivar was harvested at optimum time and pre-cooled at 0 0 C for 24 hours. Samples in MAP were placed in plastic cases and kept at -0.5 0 C and 90% relative humidity (RH) for 60 days. Quality changes that took place throughout the storage period were assessed at 15-days intervals through weight loss, stem browning, fruit removal force, berry surface color (CIE L*, a*, b*), total soluble solids content, titratable acidity, sensory properties, and total phenolic content. Due to the increase in decayed berries and adverse effects on the quality, all tested cultivars could be stored successfully for 30 days. Distinctive levels of stem browning in all varieties except Vitis vinifera L. cv. eme Pembesi on the 60 th day of storage are effective in limiting the marketability of these grapes. MAP technology could be proven as an economical application for organic grapes. MAP was aimed to investigate as an alternative mean for chemical based treatment such as SO2.
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İşçi et al. (2014) studied this question.