The study aimed to find the best amount of sulfur dioxide to stop a fungus called Botrytis cinerea from spoiling grapes during storage. Different levels of sulfur dioxide were tested on grapes with the fungus to see how well it worked and how it affected the grapes. The results showed that using 200 μL/L of sulfur dioxide was effective in stopping the fungus without harming the grapes. Using 250 μL/L was even better at stopping the fungus, but it damaged the grapes. In conclusion, 200 μL/L of sulfur dioxide is the best concentration to use for keeping grapes fresh during storage.