Grape Residue: Sulfite Tolerance

In 1989, the United States Environmental Protection Agency instituted a sulfite tolerance of 10 μg SO₂ per gram in grapes ( Vitis vinifera L.). Accordingly, the residues resulting from repeated weekly SO₂ fumigations of table grapes in storage, a typical industry practice, are a concern. In a simulation of commercial practices, grapes (cv. Thompson Seedless) were fumigated once a week with 2000 or 5000 μL SO₂per liter of storage volume and aerated 30 minutes while stored at 0°C for at least fourteen consecutive weeks. Each week, grapes were frozen immediately after aeration or stored at 0°C, 10°C, 20°C, or 30°C for 24 hours. The mean SO₂ concentration for the treatment with the highest residues was 2.3 μg/g (5000 μL/L dose, seven fumigations). The maximum residue levels at each dose level were observed between the seventh and eleventh weekly fumigations. The influence of post-fumigation temperature on sulfite residue loss was minor and inconsistent. These data suggest that current industry practices leave sulfite residues well below the official legal tolerance.