Preharvest salicylic acid and delay ripening of ‘superior seedless’ grapes

Abstract

To cite this article: A.A. Lo'ay (2017) Preharvest salicylic acid and delay ripening of 'superior seedless' grapes, a b s t r a c tThe experiment was conducted to study the effect of salicylic acid (SA) treatment (0, 1, 2, 4 mM SA) on Vitis vinifera L. 'Superior seedless' which conducted during two seasons 2014 and 2015. The study aims to delay cluster repining during shelf-life at room temperature for four days. The results showed that SA treatments were significantly effective in reducing weight loss. Berry shatter, rachis browning index, while it preserved another quality parameter high such as berry firmness, separation force, total phenol content (TPC) and color hue angle during shelf-life for four days. The previous results were significantly observed with SA at 4 mM compared to control and other SA concentrations. However, total solid content (SSC%), titratable acidity (TA%), SSC/TA ratio was significantly affected by SA at 4 mM up to end the shelflife period. In contrast, the lowest values of carotenoid content and membrane electrolyte leakage (IL%) during shelf-life compared with other SA concentrations. Therefore, SA is effective for delaying fruit ripening and maintain cluster quality of 'Superior seedless' grapes. Ó 2017 Mansoura University. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Enhancement of Anti-Inflammatory and Antioxidant Activities of Mango Fruit by Pre- and Postharvest Application of Salicylic Acid

“…All treatments with SA maintained fruit firmness. Preharvest SA treatments have been shown to significantly lessen reductions in firmness in lemons [12], grapes [11], and Zil mangoes [33]. In our experiment, the Pre SA treatment also showed potential for maintaining the firmness of mango fruit.…”

“…Preharvest SA applications have also maintained the TPC and total antioxidant activity of tomatoes [10]. In addition, preharvest applications of SA also helped reduce weight loss and firmness of grapes [11] and lemons [12], and maintained postharvest quality by enhancing the preservation of soluble solids concentration (SSC), titratable acidity (TA), and ascorbic acid and total antioxidant contents of Amrapali mango fruit [13]. In addition, pre-and postharvest applications of SA reduced internal browning and maintained the quality of winter pineapple fruit [14], and have also maintained the quality of tomatoes [15].…”

Delayed Senescence and Marketability Index Preservation of Blackberry Fruit by Preharvest Application of Chitosan and Salicylic Acid

“…Moreover, the fruit softening process is related to the activation of certain degrading enzymes including polygalacturonase (PG), responsible for pectin degradation, one of the main components for cellular adhesion (Wakabayashi et al, 2000). The reduction or slowing down in cell wall degradation enzyme activity could enhance physical fruit properties related to decay (Lo'ay, 2017). For example, SA and COS, two commonly used elicitors, have shown positive effects reducing softening of fruits (Lo'ay and El-Boray, 2018;Mannozzi et al, 2018).…”

Uncovering the effects of kaolin on balancing berry phytohormones and quality attributes of Vitis vinifera grown in warm‐temperate climate regions

“…Hormonal content and accumulation throughout berry ripening depend on many environmental and biotic factors: 54 ABA, IAA, and SA play antagonistic roles on ripening‐related processes 4 . Whereas ABA is considered a ripening promoter, IAA and SA are known to delay this process 55,56 . Because summer stress was more prominent in 2017, it seems plausible that, under severe conditions, kaolin might have a ripening‐delaying effect due to lower SA and ABA accumulation at veraison found in TF_K and the high SA content at harvest observed in both varieties.…”