Influence of Aloe vera and salicylic acid on storage life of grapes cv. Flame Seedless Painda Tasal, Arora Rachna*, Arora N.K., Jawandha S.K. Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab-141004, India *Corresponding author: rachnaarora@pau.edu
Online published on 1 October, 2022. Abstract Salicylic acid (1, 2, and 3 mM) in combination with aloe vera as postharvest dipping treatments were applied to grapes cv. ‘Flame Seedless’ to investigate their effects on the storage life and fruit quality parameters. The fruits were packed in low-density polyethene packaging with grape guards and placed further in corrugated fibre board boxes and stored at 0–2 oC with 90–95% RH. The investigation was carried out at 15, 30, 45, 60 and 75 days of storage for quality related parameters. Salicylic acid @ 2 mM combined with 50% aloe vera significantly reduced the physiological loss in weight, berry decay, berry shattering, membrane electrolyte leakage and improved the organoleptic quality. The treatments slowed down the degradation of anthocyanin levels in the berries. The extent of browning on rachis of the clusters treated with salicylic acid was slowed down with the progression of the storage period, in comparison with the control. The treatment of salicylic acid + aloe vera @ 2 mM imposed on grape bunches exhibited better consumer acceptability and enhanced fruit quality attributes in storage, enabling them to store up to 60 days under given conditions. Top Keywords Vitis vinifera, Postharvest treatment, Aloe vera, Salicylic acid, Grapes, Rachis browning. Top |