Maintenance of post-harvest antioxidant quality in ‘Niagara Rosada’ grape using salicylic acid

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorCentro Universitário das Faculdades Integradas de Ourinhos-
Autor(es): dc.contributorUniversidade Federal de Santa Catarina (UFSC)-
Autor(es): dc.creatorNeto, Francisco José Domingues-
Autor(es): dc.creatorJunior, Adilson Pimentel-
Autor(es): dc.creatorSimonetti, Lilian Massaro-
Autor(es): dc.creatorModesto, Lenon Romano-
Autor(es): dc.creatorPutti, Fernando Ferrari-
Autor(es): dc.creatorBorges, Cristine Vanz-
Autor(es): dc.creatorLima, Giuseppina Pace Pereira-
Autor(es): dc.creatorTecchio, Marco Antonio-
Data de aceite: dc.date.accessioned2025-08-21T15:25:06Z-
Data de disponibilização: dc.date.available2025-08-21T15:25:06Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.21475/ajcs.24.18.07.pne-67-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/308410-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/308410-
Descrição: dc.descriptionSalicylic acid is a plant growth regulator used in grapes to maintain postharvest quality. ‘Niagara Rosada’, a table grape, although much appreciated for its flavor, has a short shelf life. We evaluated the influence of postharvest application of different doses of salicylic acid on the quality of ‘Niagara Rosada’ after harvest in an effort to control rates of berry drop and decay, as well as to maintain the quality of grape bunches during refrigerated storage. Freshly harvested bunches of ‘Niagara Rosada’ (Vitis labrusca x V. vinifera) were immersed in salicylic acid solutions at concentrations of 0.0, 0.28, 0.55, 0.83, and 1.10 g L-1, and then refrigerated (5 ± 1 °C and 95 ± 5 % RH) for 20 days. Physical and chemical analyses of grapes were performed at 5-day intervals. Salicylic acid maintained the postharvest quality of ‘Niagara Rosada’ grapes throughout storage. The lowest concentration of salicylic acid (0.28 g L-1) effectively induced the synthesis of phenolic compounds and improved the antioxidant capacities of both grapes and stems. High levels of salicylic acid (0.83 and 1.10 g L-1) resulted in an increase in anthocyanin content in fruit and enzyme activities (peroxidase and superoxide dismutase) in stems, enhancing conservation and reducing levels of decay and berry drop.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionDepartment of Horticulture School of Agronomy São Paulo State University, São Paulo-
Descrição: dc.descriptionCentro Universitário das Faculdades Integradas de Ourinhos, São Paulo-
Descrição: dc.descriptionFederal University of Santa Catarina, Road Admar Gonzaga, SC-
Descrição: dc.descriptionSão Paulo State University, SP-
Descrição: dc.descriptionDepartment of Chemical and Biological Sciences Institute of Biosciences São Paulo State University, São Paulo-
Descrição: dc.descriptionDepartment of Horticulture School of Agronomy São Paulo State University, São Paulo-
Descrição: dc.descriptionSão Paulo State University, SP-
Descrição: dc.descriptionDepartment of Chemical and Biological Sciences Institute of Biosciences São Paulo State University, São Paulo-
Descrição: dc.descriptionFAPESP: 2015/16440-5-
Descrição: dc.descriptionFAPESP: 2016/07510-2-
Descrição: dc.descriptionFAPESP: 2016/22665-2-
Descrição: dc.descriptionCNPq: 307377/2021-0-
Descrição: dc.descriptionCNPq: 307571/2019-0-
Descrição: dc.descriptionCNPq: 311719/2023-6-
Formato: dc.format425-433-
Idioma: dc.languageen-
Relação: dc.relationAustralian Journal of Crop Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectberry drop-
Palavras-chave: dc.subjectcold storage-
Palavras-chave: dc.subjectdecay-
Palavras-chave: dc.subjectenzymes-
Palavras-chave: dc.subjectphenolic compounds-
Título: dc.titleMaintenance of post-harvest antioxidant quality in ‘Niagara Rosada’ grape using salicylic acid-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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