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J Food Sci Technol. 2015 Jun;52(6):3607-16. doi: 10.1007/s13197-014-1422-7. Epub 2014 Jun 4.

Preharvest salicylic acid treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Flame Seedless.

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Department of Fruit Science, Punjab Agricultural University, Ludhiana, 141 004 Punjab India ; Research and Development Centre, Institute of Postharvest Technology, Jayanthi Mawatha, Anuradhapura, 50000 Sri Lanka.
Department of Fruit Science, Punjab Agricultural University, Ludhiana, 141 004 Punjab India.
Punjab Horticultural Post Harvest Technology Centre, Punjab Agricultural University, Ludhiana, Punjab, 141 004 India.


Significance of preharvest salicylic acid (SA) treatments on maturity, quality and postharvest life of grape cv. Flame Seedless were studied during two years. The experiment was performed on 12-year old own rooted, grapevines planted at 3 m × 3 m spacing trained on overhead system. Vines were treated with aqueous solutions of SA (0.0, 1.0, 1.5 and 2.0 mM) at pea stage and at veraison. After harvesting, clusters were divided into two lots in which one was subjected to initial quality evaluation, while the other was stored in cold room (3-4 °C, 90-95 % RH) for evaluation of postharvest quality. SA at the dose of 1.5 and 2.0 mM hastened berry maturity by 3 to 5 days, produced less compact bunches alongside larger berries in contrast to control and the lowest dose. The same doses effectively maintained peel colour, higher firmness, lower pectin methyl esterase activity and electrolyte leakage alongside suppressing degradation of TSS and TA during cold storage. These two doses also exhibited higher efficacy on maintaining anthocyanins, phenols and organoleptic properties while reducing weight loss, rachis browning and decay incidence. Correlation analysis demonstrated that many quality parameters are interdependent. In conclusion, preharvest spray of 1.5 mM SA proved to be an effective means of improving quality and extending postharvest life of grape cv. Flame Seedless.


Quality; Salicylic acid; Shelf life; Table grapes; Vitis vinifera L

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