observed color degradation in ‘Napoleon’ table grapes when using
an atmosphere of 15 kPa CO2 and 5 kPa O2 in MAP bags. The maximum
CO2 concentration obtained in ZOEpac bags was 3 kPa, which
is lower than the limit of CO2 injury. The SO2 treatments, especially
in non-perforated bags, were expected to have an adverse effect on
h◦ values due to SO2 injury as reported by Artes-Hernandez et al.
(2003). However, no differences in h◦ values between SO2 treatments
and other treatments were observed, which may have been
due to the fact that the SO2-injured berries decayed and were not
included in the color measurements.