Bassiony, S., Abd El-Aziz, M., Fahmy, H. (2018). Effect of Foliar Application of Putrescine and Salicylic Acid on Yield, Fruit Quality and Storability of "Flame Seedless" Grape (Vitis vinifera L.). Journal of Plant Production, 9(12), 1203-1214. doi: 10.21608/jpp.2018.36652
S. S. Bassiony; Maha H. Abd El-Aziz; Hayam M. Fahmy. "Effect of Foliar Application of Putrescine and Salicylic Acid on Yield, Fruit Quality and Storability of "Flame Seedless" Grape (Vitis vinifera L.)". Journal of Plant Production, 9, 12, 2018, 1203-1214. doi: 10.21608/jpp.2018.36652
Bassiony, S., Abd El-Aziz, M., Fahmy, H. (2018). 'Effect of Foliar Application of Putrescine and Salicylic Acid on Yield, Fruit Quality and Storability of "Flame Seedless" Grape (Vitis vinifera L.)', Journal of Plant Production, 9(12), pp. 1203-1214. doi: 10.21608/jpp.2018.36652
Bassiony, S., Abd El-Aziz, M., Fahmy, H. Effect of Foliar Application of Putrescine and Salicylic Acid on Yield, Fruit Quality and Storability of "Flame Seedless" Grape (Vitis vinifera L.). Journal of Plant Production, 2018; 9(12): 1203-1214. doi: 10.21608/jpp.2018.36652
Effect of Foliar Application of Putrescine and Salicylic Acid on Yield, Fruit Quality and Storability of "Flame Seedless" Grape (Vitis vinifera L.)
1Viticulture Res. Dept. Horticulture Research Institute ARC, Giza, Egypt
2Handling Res. Dept.Horticulture Research Institute ARC, Giza, Egypt
Abstract
This work was conducted during 2016 and 2017 seasons in a private vineyard situated at Markaz-Badr El-Beheira Governorate, Egypt. This study aimed to evaluating the potential effects of foliar applications of Putrescine (Pu) at 0.0, 1.0 and 2.0 mM, Salicylic acid (SA) at 0.0, 2.0 and 4.0 mM and the combination among them on yield, fruit quality and storability of Flame seedless grapevine. The vines sprayed with these treatments two timeswhen berry reached about 4-6mm in diameter (pea stage) and again at veraison stage. The obtained results revealed that the combination treatment contained Pu at 2.0 + SA at 4.0mM improved total yield and clusters quality in terms of weight, length and widthas well as berry length, berry diameter, weight, firmness and volume of 100 berries. Moreover, itwas the most effective treatment maintaining the quality characters during cold storageat, 0-2°C and 90-95% RH showing the lowest cluster weight loss, berry shatter, rachis browning, and berry decay as well as Pectin methylesterase activity. Also, itgave the highest berry firmness and removal forcewith maintaining SSC%, acidity, SSC/acid ratio and berries anthocyanin content till 60 days of cold storage, however all combination treatments increased significantly the marketable clusters percent and extended cluster shelf life over control.
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