Effect of Application of β-aminobutyric Acid on Maintaining Quality of Crimson Seedless Grape and Controlling Postharvest Diseases under Cold Storage Conditions

El-Metwall, M.A.; Tarabih, M.E.; EL-Eryan, E.E.

doi:10.3923/ppj.2014.139.151

Cited by 7 publications

(5 citation statements)

References 13 publications

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“…The loss of water can reduce berry firmness, among other factors, as observed for grapes at the end of each cold storage period (Table 1). The longer the cold storage period (60 days), the lower the berry firmness (7.60 N), which was also observed by Ranjbaran et al (2011), El-Metwally et al (2014, Samra et al (2014), and Samra (2015). 'BRS Vitória' has a crunchy taste, and the loss of berry firmness is not a desirable trait; however, in the present study, the losses were inexpressive up to 45 days of cold storage, and of small magnitude even after 60 days of cold storage, with, or without the extended period of shelf life.…”

Section: Resultssupporting

confidence: 69%

“…In addition, grape packaging with low-density materials, such as clamshell trays, has also been shown as an efficient alternative for the preservation of quality for longer periods, besides serving as a physical barrier for contaminant agents and water losses (Ferri et al, 2004;Camargo et al, 2012). Moreover, the use of individual plastic clamshells reduces bunch Table 2.…”

Section: Resultsmentioning

confidence: 99%

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Postharvest longevity of 'BRS Vitória' seedless grapes subjected to cold storage and acibenzolar-S-methyl application

Colombo

Souza

Cruz

et al. 2018

Pesq. agropec. bras.

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The objective of this work was to evaluate cold storage periods and postharvest longevity of the seedless table grape 'BRS Vitória' subjected to the application of the disease-resistance inducer acibenzolar-S-methyl (ASM). Bunches were treated or not with 1% ASM, placed individually in plastic clamshell trays and stored in a cold chamber at 2±1ºC, at a high relative humidity, for three periods (30, 45, and 60 days), followed by a 5-day period of shelf life in plastic clamshells, at 22±2ºC. After each storage period, gray mold (Botrytis cinerea) incidence was evaluated, and the physicochemical analysis was performed. A completely randomized design, with four replicates, was used in two 2x3 factorial arrangements: one evaluating ASM application and cold storage periods; and another, ASM and cold storage + shelf-life periods. ASM did not change the physicochemical characteristics of the bunches, and the incidence of gray mold was lower than 1% in all treatments. Water loss from bunches increased with storage periods. Even without ASM application, 'BRS Vitória' grape can preserve its postharvest quality for up to 60 days of cold storage, plus five days of shelf life in plastic clamshells.

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Section: Resultssupporting

confidence: 69%

Section: Resultsmentioning

confidence: 99%

Postharvest longevity of 'BRS Vitória' seedless grapes subjected to cold storage and acibenzolar-S-methyl application

Colombo

Souza

Cruz

et al. 2018

Pesq. agropec. bras.

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show abstract

“…The mechanism of BTHWA involves the activation of the genes coding PR proteins and other proteins engaged in induction of resistance (PAL and NPR1). One of the effects of induced resistance is increased content of phenolic compounds [53], anthocyanins [54] and antioxidants [55], which has been also established in our studies concerning the impact of the BTHWA treatment. We found a direct correlation between the content of these substances in the strawberry fruits and the presence of Phytophthora sp.…”

Section: Discussionsupporting

confidence: 72%

Use of New BTH Derivative as Supplement or Substitute of Standard Fungicidal Program in Strawberry Cultivation

et al. 2021

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Triggering the plant resistance induction phenomenon by chemical compounds, for example acibenzolar-S-methyl ester, has been known and described in scientific literature. Other benzothadiazole derivatives have been also described; however, their properties have not been sufficiently studied. The tested substance, N-methyl-N-methoxyamide-7-carboxybenzo(1.2.3)thiadiazole (BTHWA), is an amide derivative of benzothiadiazole, showing a stimulating effect on plant growth, apart from its plant resistance inducing activity. This article presents the impact of BTHWA, used solo and in the program with fungicides, on the strawberry plants development, fruits health, yield, and quality parameters of the crop. The results show that the combined use of BTHWA and fungicides had a positive impact on the plants health and fruit health and nutraceutical and nutritional composition of compounds when compared to the results obtained when strawberries were treated only with the BTHWA or the fungicide. As a result of BTHWA use, the partitioning of assimilates has changed, which directly translated into the results of the conducted experiments. A reduction in the respiration of the fruit during storage was also observed, possibly due to a reduced disease infestation and a lower dry matter content in the fruit. A correlation between the parameters determined during the experiment was found. The BTHWA mode of action was evidenced to be beneficial to strawberry plants and fruit.

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“…Loss of berries from grape clusters, which is more accentuated in seedless cultivars (e.g., "Cotton Candy, " "Thompson, " etc.) (40,41), is associated with a physiological origin, among other causes (pathological or mechanical), because of the thickening and hardening of the pedicel and production of an abscission layer. In that sense, "closed" packages reduced berry shatter due to the observed reduction of sample dehydration, which may decrease the commented thickening and hardening of clusters structures.…”

Section: Berry Shattermentioning

confidence: 99%

Active Cardboard Packaging With Encapsulated Essential Oils for Enhancing the Shelf Life of Fruit and Vegetables

et al. 2020

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The quality loss of fruit and vegetables should be minimized to reduce food waste during retail. In that sense, sustainable and effective post-harvest techniques/technologies are needed, showing active packaging including encapsulated essential oils a high potential. In that sense, we studied the effect of different sized active packages (including β-cyclodextrin-EOs inclusion complex) on the quality of grapes, nectarines, and lettuces (as models of berry fruit, stone fruit, and leafy vegetables) during storage at 2°C (90–95% relative humidity). The active industrial tray showed the best effect on grapes and lettuce quality, as it reduced rachis dehydration and product weight loss (reduced by ≈50% in grapes after 30 days), reduced berry shatter (reduced by ≈40% in grapes after 30 days), highly maintained the physicochemical quality (soluble solid content, titratable acidity and firmness), and also reduced microbial growth (0.5–1.4 lower log units than non-active industrial tray). For nectarines, the package with the biggest active surface (large tray, 200 × 300 × 90) also showed the best-quality retention compared to smaller packages, showing nectarines within active large tray better microbial quality (0.6–1 lower log units than non-active large tray) and firmness. As expected, flow packaging of nectarines (using active trays) better controlled the product weight loss. In conclusion, active cardboard packages with greater active surface better preserved quality of grapes, nectarines and lettuce, which sensory quality was accepted after more than 30, 25, and 14 days at 2°C, respectively, contrary to non-active samples (~1 week less).

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Effect of Application of β-aminobutyric Acid on Maintaining Quality of Crimson Seedless Grape and Controlling Postharvest Diseases under Cold Storage Conditions

Cited by 7 publications

References 13 publications

Postharvest longevity of 'BRS Vitória' seedless grapes subjected to cold storage and acibenzolar-S-methyl application

Postharvest longevity of 'BRS Vitória' seedless grapes subjected to cold storage and acibenzolar-S-methyl application

Use of New BTH Derivative as Supplement or Substitute of Standard Fungicidal Program in Strawberry Cultivation

Active Cardboard Packaging With Encapsulated Essential Oils for Enhancing the Shelf Life of Fruit and Vegetables

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