The adverse effect of ethanol vapor
treatments at high doses (>4–5 mL kg−1) has been shown to cause
stem browning in ‘Chasselas’ (Chervin et al., 2005) and ‘Thompson
Seedless’ (Lurie et al., 2006) table grapes, and these authors
suggested that continuous ethanol application may dry stems by
dissolving their epicuticular wax protection, or the acetaldehyde
that is generated from ethanol may result in stem desiccation and
berry browning. In this study, we did not observe berry browning.