Table 3.

Shattered berries (%) of ‘Benitaka’ table grapes after 30 and 45 days storage in a cold chamber at 1 ± 1 °C and 3 days at shelf-life at 22 ± 1 °C after the period of cold storage, individually packaged in clamshells with different SO₂-generating pads and perforated plastic liners.

Type of SO2 Release and Amount of SO2 in Pads (A)	Shattered Berries (%)
	After 30 Days in Cold Chamber	After 45 Days in Cold Chamber	After 3 Days at Shelf-Life
Slow release—4 g	0.22 ± 0.09 a	0.65 ± 0.23 a	1.11 ± 0.06 a
Slow release—7 g	0.34 ± 0.06 a	0.50 ± 0.12 a	1.05 ± 0.05 a
Dual release—5 g	0.28 ± 0.12 a	0.55 ± 0.20 a	1.06 ± 0.04 a
Dual release—8 g	0.20 ± 0.10 a	0.43 ± 0.11 a	1.17 ± 0.05 a
Ventilation area of perforated plastic liners (B)
0.3%	0.15 ± 0.09 a	0.34 ± 0.20 b	1.03 ± 0.03 b
0.9%	0.36 ± 0.09 a	0.81 ± 0.14 a	1.18 ± 0.06 a
1.0%	0.27 ± 0.09 a	0.45 ± 0.13 ab	1.08 ± 0.06 ab
Contrast of the additional treatment with the factorial
Additional treatment	0.38 ± 0.38 a	0.11 ± 0.12 a	1.29 ± 0.05 a
Factorial	0.26 ± 0.09 a	0.53 ± 0.17 a	1.10 ± 0.05 b
F (A)	0.43 ns	1.04 ns	1.36 ns
F (B)	1.53 ns	3.61 *	3.81 *
F (A × B)	0.30 ns	0.18 ns	1.40 ns
F (additional treat. × factorial)	0.07 ns	2.23 ns	5.23 *
CV %	21.86	2.76	15.85

Means within columns followed by the same letters are not statistically different as determined by Tukey’s test (* p ≤ 0.05). ns: not significant. CV: coefficient of variation. The original data were transformed by $\sqrt{x+0.5}$.