Grapes while attached to the stems where they formed are cooled with the removal of excess moisture and are enclosed within an enclosure containing a gaseous atmosphere (e.g., air) bounded by a semi-permeable film having an oxygen transmission rate of approximately 100 to 400 cm3-mil/m2/24 hr., and preferably approximately 260 to 325 cm3-mil/m2/24 hr. The enclosure is sealed and the concentration of carbon dioxide present therein is adjusted to an initial concentration of approximately 3 to 19 percent by volume (preferably 13 to 18 percent by volume). The initial concentration of carbon dioxide within the specified semi-permeable enclosure has been found to well prolong the storage life of the grapes stored therein at a temperature of approximately 31 to 35° F. with the advantageous promotion of continued grape respiration at a low level during storage. The grape quality for the intended end use (e.g., human consumption as a table grape) is effectively extended. Prolonged storage for 30 or 60 days or more in the storage zone is made possible. Accordingly, the time for the otherwise perishable grapes to serve their intended use is effectively extended in a straightforward and economical manner while using otherwise standard cold storage conditions.
