Postharvest deterioration of table grapes commonly results from berry decay and/or desiccation of stems and pedicels. The standard
method to control postharvest decay of cluster grapes is to fumigate the fruit instantaneously after harvest with sulfur dioxide gas.
However, it results in fruit damage, unpleasant aftertaste and allergies. Our objective was to observe the effect of post harvest ethanol
rinse including packing in perforated plastic box, alternatives to sulfur dioxide to sustain quality and inhibit grey mold. Grapes were
sorted but keeping the clusters intact. After initial preparation, they were subjected to ethanol wash with no and minimal heating
(300C,) and packed in perforated plastic box. The treated grapes as well as the control grapes were stored at 0 °C for up to 3 weeks.
Ethanol dip along with gentle heat treatment resulted in significantly (P < 0.05) maintained firmer texture and total sugar, higher
overall visual quality, lower decay rate, and weight loss than control and other treatment during entire storage period of 21days.