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Grape (Vitis vinifera) storage requires stringent control of gray mold caused by Botrytis cinerea. The commercial practice is dependent on sulfur dioxide (SO2) as a fumigant, which is applied by various means with well-known advantages and disadvantages. Many alternative technologies were developed over the years, most of them with limited effi cacy or applicability. Modifi ed atmosphere of table grapes suffers from a narrow threshold between control of gray mold and damage to the berries and stems due to high level of carbon dioxide (CO2) within the fi lm-enclosed package. We demonstrated in the past that dipping table grapes in ethanol after harvest has a very pronounced effect on prevention of decay. However, ethanol does not leave a protective residue within the grapes, so it is not expected to prevent latent infections from developing decay nests during prolonged storage. However, if grapes of cultivar Superior were treated with ethanol and then subjected to

The Effect of Ethanol Dip and Modified Atmosphere on Prevention of Botrytis Rot of Table Grapes