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Article

Preharvest Salicylate Treatments Enhance Antioxidant Compounds, Color and Crop Yield in Low Pigmented-Table Grape Cultivars and Preserve Quality Traits during Storage

1
Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain
2
Department of Applied Biology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain
*
Author to whom correspondence should be addressed.
Antioxidants 2020, 9(9), 832; https://doi.org/10.3390/antiox9090832
Received: 11 August 2020 / Revised: 28 August 2020 / Accepted: 4 September 2020 / Published: 6 September 2020
Previous reports reported on the effectiveness of preharvest salicylic acid (SA) treatment on increasing fruit quality properties although no information is available about acetyl salicylic acid (ASA) and methyl salicylate (MeSa) treatments. Thus, SA, ASA and MeSa were applied at 1, 5, and 10 mM in 2016 and at 1, 0.1 and 0.01 mM in 2017 to vines of ‘Magenta’ and ‘Crimson’ table grapes. Preharvest salicylate treatments at high concentration, 5 and 10 mM, delayed berry ripening and reduced crop yield, while ripening was accelerated and yield increased at lower concentrations. In addition, SA, ASA, and MeSa treatments, at 1, 0.1, and 0.01 mM, improved berry color due to increased concentration of total and individual anthocyanins, for both cultivars. Quality parameters, and especially, antioxidant bioactive compounds, such as total phenolics and total and individual anthocyanins, were found at higher levels in treated berries at harvest and during prolonged cold storage, the highest effects being found in 0.1 mM MeSa treated table grapes. Overall, it could be concluded that MeSa treatment at 0.1 mM could be the most useful tool to increase bioactive compounds with antioxidant properties in table grape and in turn, their health beneficial properties, with additional effects on increasing crop yield, accelerating on-vine ripening process and maintaining quality traits during prolonged storage. View Full-Text
Keywords: anthocyanins; ripening; Vitis vinifera; postharvest; firmness anthocyanins; ripening; Vitis vinifera; postharvest; firmness
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MDPI and ACS Style

García-Pastor, M.E.; Zapata, P.J.; Castillo, S.; Martínez-Romero, D.; Valero, D.; Serrano, M.; Guillén, F. Preharvest Salicylate Treatments Enhance Antioxidant Compounds, Color and Crop Yield in Low Pigmented-Table Grape Cultivars and Preserve Quality Traits during Storage. Antioxidants 2020, 9, 832. https://doi.org/10.3390/antiox9090832

AMA Style

García-Pastor ME, Zapata PJ, Castillo S, Martínez-Romero D, Valero D, Serrano M, Guillén F. Preharvest Salicylate Treatments Enhance Antioxidant Compounds, Color and Crop Yield in Low Pigmented-Table Grape Cultivars and Preserve Quality Traits during Storage. Antioxidants. 2020; 9(9):832. https://doi.org/10.3390/antiox9090832

Chicago/Turabian Style

García-Pastor, María E.; Zapata, Pedro J.; Castillo, Salvador; Martínez-Romero, Domingo; Valero, Daniel; Serrano, María; Guillén, Fabián. 2020. "Preharvest Salicylate Treatments Enhance Antioxidant Compounds, Color and Crop Yield in Low Pigmented-Table Grape Cultivars and Preserve Quality Traits during Storage" Antioxidants 9, no. 9: 832. https://doi.org/10.3390/antiox9090832

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