Improving storability of the flame seedless grap by some postharvest applications

Document Type : Original Article

Authors

1 Horticultural Crops Technology Department, Agriculture and Biology Research Institute, National Research Centre, 33 El-Behooth St., Egypt.

2 Horticulture Research Institute. Agriculture Research Center. Giza., Egypt.

3 Horticulture Research Institute, Agricultural Research Center, Giza, Egypt

4 Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Abstract

Alternative postharvest treatments can reduce the decay of grapes maintaining the quality without a negative impact on both consumers and the environment. Therefore, the response of ‘Flame Seedless’ grape was tested to some postharvest application by salicylic acid (SA) 2 mmol L-1, Aloe Vera gel 20% (w/v), and ethanol 10 % and calcium chloride (CC) 1% compared with control (SO2) under cold storage at 0°C for 4 weeks. The tested treatments reduced weight loss percentage, delayed changes in firmness; soluble solids content, total acidity, and reduced PPO and POD activities during storage periods, especially SA and Aloe Vera gel treatments when compared to the control.  It is concluded that dipping ‘Flame Seedless’ grape in SA 2 mmol L-1or Aloe Vera gel 20% (w/v) are safe and healthy alternatives to chemicals and fungicides for extending the storage life of table grapes and maintaining their quality during cold storage.

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