Articles
EFFECTS OF GIBBERELLIN ON CRACKING AND POSTHARVEST QUALITY OF THE SEEDED TABLE GRAPE ‘ZAINY’
Article number
1079_31
Pages
265 – 271
Language
English
Abstract
Seeded grapes can be a good model to study the effect of gibberellic acid (GA) on the peel because berry size is not affected by their external application. Zainy grape is a local late-season seeded cultivar which has very high yields, berries of approximately 10 g and loose clusters.
The main problem is that they undergo cracking during ripening and are additionally susceptible to browning during storage.
To test the effect of GA on cracking it was applied at early or late fruit set corresponding to berry diameter of 6 and 10 mm or both.
The experiments were carried in three different vineyards over three years.
Results suggest that GA did not affect berry size, brix or acidity but had minor effects on berry firmness.
GA reduced the level of peel cracking in some of the experiments and late application was more effective than early application, suggesting that the process is not at the level of cell division.
Deep cracking which transverses the flesh was reduced in two experiments but GA did not have a significant effect on macro-cracking.
Less decay was recorded upon cold storage of GA-treated clusters from these experiments.
Shelf life of the clusters in refrigerated display cabinet at 10°C reduced decay, while GA-treated clusters had slightly higher weight loss during storage.
Auto-fluorescence of berries or rachis corresponding to chlorophyll or flavonoid levels was affected by both temperature and GA. The results of this study may have practical implications as part of integrated approach to alleviate the problem of cracking.
The main problem is that they undergo cracking during ripening and are additionally susceptible to browning during storage.
To test the effect of GA on cracking it was applied at early or late fruit set corresponding to berry diameter of 6 and 10 mm or both.
The experiments were carried in three different vineyards over three years.
Results suggest that GA did not affect berry size, brix or acidity but had minor effects on berry firmness.
GA reduced the level of peel cracking in some of the experiments and late application was more effective than early application, suggesting that the process is not at the level of cell division.
Deep cracking which transverses the flesh was reduced in two experiments but GA did not have a significant effect on macro-cracking.
Less decay was recorded upon cold storage of GA-treated clusters from these experiments.
Shelf life of the clusters in refrigerated display cabinet at 10°C reduced decay, while GA-treated clusters had slightly higher weight loss during storage.
Auto-fluorescence of berries or rachis corresponding to chlorophyll or flavonoid levels was affected by both temperature and GA. The results of this study may have practical implications as part of integrated approach to alleviate the problem of cracking.
Publication
Authors
A. Lichter, T. Kaplunov, Y. Zutahy, A. Daus, I. Maoz, D. Beno-Mualem, S. Lurie
Keywords
Vitis vinifera, auto-fluorescence, postharvest, decay, rachis
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