Effects of postharvest treatment with chitosan and salicylic acid on fungal decay caused by Botrytis cinerea and quality of rishbaba table grape (Vitis vinifera L.)

Hajitaghilo, Ramin; Jalili Marandi, Rasol; Asghari, Mohammadreza; Hemmati, Syavash

Effects of postharvest treatment with chitosan and salicylic acid on fungal decay caused by Botrytis cinerea and quality of rishbaba table grape (Vitis vinifera L.)

Authors

ramin Hajitaghilo ¹

rasol Jalili Marandi ²

Mohammadreza Asghari ³

Syavash Hemmati ⁴

¹ M.Sc. in Horticulture, Department of Horticultural Science, Faculty of Agriculture, Urmia University, Urmia

² Associate professor, Department of Horticultural Science, Faculty of Agriculture, Urmia University, Urmia

³ Professor, Department of Horticultural Science, Faculty of Agriculture, Urmia University, Urmia

⁴ M.Sc., Jahad Daneshgahi, West Azarbaijan province, Iran

Abstract

Use of edible coatings is one of important issues in organic fruit production and postharvest technology. This study was conducted to determine the effects of chitosan coating and salicylic acid on Botrytis cinerea extensionand quantity changes in red Rishbaba table grape. The bunches were treated with salicylic acid at 0, 1 or 2 Mm/L^-1 and with chitosan at 0, 0.5 or 1% and stored at 0±0.5°c for 4 months. Fruit quality attributes including total soluble solids (TSS), titratable acidity (TA), ascorbic acid content, decay extension caused by Botrytis cinerea, bunch browning, berry browning, berry abscission and fruit taste and flavor were evaluated the end of storage period. Fruit treated with 1% chitosan × 2 Mm/L^-1 salicylic acid had the highest TSS coutent and TA. 1% chitosan treatment decreased decay incidence, berry browning and berry abscission and retained maximum taste and flavor. The highest ascorbic acid content was recorded in fruit treated with 2 Mm/L^-1 salicylic acid and the lowest bunch browning was observed in fruit treated with 2 Mm/L^-1 salicylic acid × 1% chitosan. The results showed that 1% chitosan had the highest positive effects on maintaining quality attributes of Rishbaba table grape.

Keywords

Chitosan

Fungal incidence

Rishbaba table grape

Salicylic acid

Storage