## 1 Introduction
Storage of bulk table grapes, arranged in 5-8 kg per cardboard box, in CA environments  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline
**Grape** & **Pre-Treatment** & **Tray/Bag/Tank Material** & **Mass** & **Atmosphere Composition** & **Storage Condition** & **Shelf Life** & **Reference** \\ \hline \multirow{3}{*}{_Redglobe_} & Precooling & Sealed aluminium tank & \multirow{3}{*}{NS} & CA & \multirow{3}{*}{0 °C} & \multirow{3}{*}{90} & \multirow{3}{*}{[19]} \\  & Precooling & aluminium tank & & CO2: 10\%, & & & \\  & Precooling & aluminium tank & & CO2: 3/6/12\% & & & \\ \hline \multirow{3}{*}{_Flame Seedless_} & \multirow{3}{*}{\%CO2\({}_{2}\) 40 for 48 h} & Sealed metal tank & \multirow{3}{*}{NS} & CA & \multirow{3}{*}{1 °C, 95\% RH} & \multirow{3}{*}{66} & \multirow{3}{*}{[20]} \\  & & tank & & & & & \\ \hline \multirow{3}{*}{_Scarlotta_} & 50–70\% CO2 for & \multirow{3}{*}{PA/PE} & \multirow{3}{*}{NS} & MAP & \multirow{3}{*}{0 °C} & \multirow{3}{*}{45} & \multirow{3}{*}{[21]} \\  & 24 h; 5/10/ & & & & & & \\ \cline{1-1} \cline{5-5} \cline{7-7} \multirow{3}{*}{_Seedless_} & 20 ppm O3 for & \multirow{3}{*}{PA/PE} & \multirow{3}{*}{NS} & O2: 2\%,represents an effective technique to increase the shelf-life of organic table grapes [19; 20], but it is eligible for the most innovative food industries. Currently, the major Italian table grape producers' factories are warehouses rather than food industries, and the exploitation of the above-mentioned techniques is still unusual or poorly spread. On the other hand, MAP is a low-cost technology widely spread to preserve the quality of small amounts (<500 g) of packaged fruit and vegetables (F&V) during retail and household storage, as it allows to extend the shelf-life length of organic table grapes up to over 30 days [22; 23; 24; 25]. The principle of MAP is to fill the package headspace with a specific gaseous mixture able to slow down the decay and chemical-physical disorder of the berries and rachis. The optimal gaseous mixture must contain a low O\({}_{2}\) percentage (%) to reduce the respiration rate of the product and avoid anoxia and a low-medium %CO\({}_{2}\) as a hindrance against the growth of microorganisms, especially moulds. Furthermore, through storage, because of the product respiration and microbiological activity, the initial gas ratio in the surrounding headspace in MAP is, unavoidably, altered. This process leads to the increase of CO\({}_{2}\) percentage and reduction of O\({}_{2}\) up to the steady state, with time characteristics dependent on the temperature, initial gaseous mixture, and packaging system involved. Impermeable packaging leads to high acetaldehyde and ethanol production even if packaged in a modified atmosphere [5]. The performance of the packaging materials to be permeable to water vapour or perm-selective to O\({}_{2}\) or CO\({}_{2}\) is crucial to avoid anoxia and high carbon dioxide-associated disorders, such as the onset of anomalous flavours and the browning of rasp and berries [5; 13; 24]. Researchers have developed a multitude of films made with different technologies, making their surface more or less permeable to one or more gases or volatile compounds. Gas-permeable packages made with micro- or macro-perforated films avoid the stack of humidity and, if properly designed (i.e., hole size and density adjusted for the items and storage conditions), they guarantee an approximate control of the O\({}_{2}\) and CO\({}_{2}\) diffusion throughout the holes. Concerning emerging food packaging solutions, a micro-machined adhesive with a micro-structure (BD) [26] allows the bidirectional gas flow to provide breathable properties and gas selectivity to every kind of film used for packaging. The device's physical characteristics have been thoroughly documented, and it underwent testing to store small quantities (less than 0.5 kg) of fresh-cut products [27]. Given the potential of _A.