Dear  Tarcisio,

After Table grape  storage  there are needed intensive ventilation of cold rooms, otherwise   peaches will  be  damaged by discoloration. This is common  type of injuries after  SO2 treated cold rooms...

Regards,

See good references on this topic... http://postharvest.ucdavis.edu/Bookstore/Peaches_Plums_-_Nectarines_-_Growing_-_Handling/ pp.173

Tarcisio - You should ask Carlos Crisosto or Joe Smilanick. Kent

Yes, sulphur dioxide damage can occur on grapes and stone-fruit (e.g. peaches). The levels of application need to be adjusted to the fruit, a number of factors effect susceptibility (such as ripeness, type of fruit, temperature etc.) Producers and cold chain managers would know these problems and ensure separate storage and as stated previously adequate ventilation and cleaning of the rooms.