African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12200

Full Length Research Paper

Post-harvest conservation of ‘Rubi’ grapes treated with abscisic acid

Francisco José Domingues Neto
  • Francisco José Domingues Neto
  • School of Agriculture, São Paulo State University (UNESP), Botucatu, SP, Brazil.
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Adilson Pimentel Junior
  • Adilson Pimentel Junior
  • School of Agriculture, São Paulo State University (UNESP), Botucatu, SP, Brazil.
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Daniel Callili
  • Daniel Callili
  • School of Agriculture, São Paulo State University (UNESP), Botucatu, SP, Brazil.
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Silvia Regina Cunha
  • Silvia Regina Cunha
  • School of Agriculture, São Paulo State University (UNESP), Botucatu, SP, Brazil.
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Fernando Ferrari Putti
  • Fernando Ferrari Putti
  • School of Sciences and Engineering, São Paulo State University (UNESP), Tupã, Brazil.
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Giuseppina Pace Pereira Lima
  • Giuseppina Pace Pereira Lima
  • Institute of Biosciences, São Paulo State University (UNESP), Botucatu, Brazil.
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Renata Koyama
  • Renata Koyama
  • Department of Agronomy, Londrina State University (UEL), Londrina, Brazil.
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Sergio Ruffo Roberto
  • Sergio Ruffo Roberto
  • Department of Agronomy, Londrina State University (UEL), Londrina, Brazil.
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Marco Antonio Tecchio
  • Marco Antonio Tecchio
  • School of Agriculture, São Paulo State University (UNESP), Botucatu, SP, Brazil.
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  •  Received: 04 July 2017
  •  Accepted: 21 August 2017
  •  Published: 23 August 2017

Abstract

Loss of mass, shatter and decay are undesirable for fresh grapes, as they decrease the cluster quality during post-harvest conservation. The objective of this study was to assess the effect of abscisic acid (S-ABA) application on ‘Rubi’ grapes’ loss of mass, shatter, decay incidence and conservation periods. ‘Rubi’ grapes’ clusters used in the experiment were gotten from a commercial vineyard located in the town of São Miguel Arcanjo, SP, Brazil (23° 31’ S, 47° 35’ W and 660 m above sea level). The experimental design was completely randomized with subdivided plots and six replicates; the plots represented the concentration levels of S-ABA and the subplots represented the assessment days, starting on the day of harvest, extending up to 18 days after harvest. The concentrations of the isomer (S)-cis-abscisic acid (S-ABA) used were: Control (0 mg L-1); 400 mg L-1 of S-ABA at the beginning of maturation (BM); 400 mg L-1 in the BM + 200 mg L-1 at 25 days after the first application (25 DAFA); and 400 mg L-1 in the BM + 400 mg L-1 at 25 DAFA. The clusters were placed in expanded polystyrene trays and stored at room temperature (25.0 ± 5°C and 50 to 85% relative humidity (RH)). The loss of mass, berry shatter and decay incidence were assessed over the post-harvest conservation periods. The S-ABA influenced the evaluated characteristics. One application of S-ABA reduced shatter and decay incidence, while two applications (400 mg L-1 in the BM + 400 mg L-1 at 25 DAFA) reduced the loss of mass.

 

Key words: Post-harvest conservation, grapes, abscisic acid, shatter, decay incidence, cluster quality.