The aim of this study was to maintain the quality of organic table grapes extending its shelf-life during long-term storage by using organic approved methods. The effectiveness of pre-treatments with different concentrations of O₃ (5, 10, 20 μL L⁻¹) or CO₂ (50%, 70%) followed by storage under modified atmosphere packaging (2%O₂5%CO₂) were evaluated on late-season organic Scarlotta table grapes as alternatives to the usual commercial SO₂ application. The main quality attributes as mass loss, decay incidence, rachis chlorophyll content, antioxidant activity, phenolic compounds and acetaldehyde content, were measured at harvest and after 15, 30, 45 days of cold storage (0 °C) under simulated shipping conditions and one week of shelf-life (15 °C). The O₃ at 20 μL L⁻¹ controlled the concentration of acetaldehyde, preserved rachis chlorophyll content and skin colour; in addition, the cumulative decay incidence was reduced compared to untreated samples, however, CO₂ caused organoleptic quality loss with strong stem browning and perceived off-flavours; moreover, it was effective to preserve the initial sensory quality and to control the decay. The results encourage the use of this alternative approach treatment in other cultivars and under commercial conditions.

这项研究的目的是通过使用有机认可的方法来维持有机鲜食葡萄的质量，延长其在长期储存过程中的货架期。用不同浓度的O ₃（5、10、20μLL ^-1）或CO ₂（50％，70％）进行预处理，然后在气调包装（2％O ₂ 5％CO ₂）下储存的有效性在季末有机斯卡洛塔食用葡萄上进行了评估，以替代通常的商业SO ₂应用。在收获时以及在模拟运输条件下冷藏15天，30天，45天后（0°C）和1天后，测量质量的主要质量属性，如质量损失，衰变发生率，Rachis叶绿素含量，抗氧化剂活性，酚类化合物和乙醛含量。保质期（15°C）。O ₃在20μLL ^-1时控制乙醛的浓度，保持Rachis叶绿素含量和肤色。此外，与未处理的样品相比，累积的衰减率降低了，但是，CO ₂导致感官质量下降，茎干呈棕褐色且有异味；而且，有效地保持了最初的感官质量并控制了衰变。结果鼓励在其他品种和商业条件下使用这种替代方法。