Table 4.

Stem browning scores of ‘Benitaka’ table grapes after 30 and 45 days of 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)	Stem Browning a
	After 30 Days in a Cold Chamber	After 45 Days in a Cold Chamber	After 3 Days at Shelf-Life
Slow release—7 g	1.00 ± 0.00 a	1.28 ± 0.11 ab	2.08 ± 0.09 a
Slow release—4 g	1.00 ± 0.00 a	1.30 ± 0.06 a	2.33 ± 0.07 a
Dual release—5 g	1.00 ± 0.00 a	1.11 ± 0.07 ab	2.06 ± 0.08 a
Dual release—8 g	1.05 ± 0.00 a	1.05 ± 0.04 b	2.30 ± 0.08 a
Ventilation area of perforated plastic liners (B)
0.3%	1.00 ± 0.00 a	1.31 ± 0.07 a	2.10 ± 0.05 b
0.9%	1.00 ± 0.00 a	1.12 ± 0.09 a	2.40 ± 0.09 a
1.0%	1.00 ± 0.00 a	1.12 ± 0.07 a	2.08 ± 0.08 b
Contrast of the additional treatment with the factorial
Additional treatment	1.05 ± 0.05 a	1.20 ± 0.08 a	2.19 ± 0.13 a
Factorial	1.00 ± 0.00 a	1.18 ± 0.08 a	2.07 ± 0.08 b
F (A)	0.14 ns	3.51 *	4.29 *
F (B)	1.08 ns	0.80 ns	8.46 *
F (A × B)	0.07 ns	1.59 ns	0.55 ns
F (additional treat. × factorial)	12.00 ns	0.01 ns	18.39 *
CV %	27.41	21.95	13.14

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. ^a Stem browning scores: (1) fresh and green, (2) some light browning, (3) significant browning, and (4) severe browning [14].