Enhancing Berry Quality and Coloration of King Ruby Grapes by Some Preharvest Treatments | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 11, Volume 53, Issue 5, December 2022, Page 139-146 PDF (343.27 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2022.158645.1169 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Said M. Attia 
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| Department of Horticulture (Pomology), Faculty of Agriculture, Damanhour University, Egypt. | ||||
| Abstract | ||||
| King ruby berry grape quality such as color and firmness were important for local and export custom. In this experiment, the results proved that all preharvest treatments especially lysophosphatidylethanolamine (LPE) decreased berry leakage as compared with control. The results also indicated that jasmonic acid, phenylalanine and LPE increased berry anthocyanin content as compared with control. In addition, berry–treated with Jasmonic acid decreased berry electrolyte leakage and berry acidity. On the other hand, increased berry anthocyanin content and TSS. Phenylalanine treatment enhanced berry chemical properties such as TSS and anthocyanin content. LPE treatment enhanced physical and chemical characteristics of king ruby berries such as berry size, weight, diameter, TSS and berry anthocyanin content. After three days on shelf, all preharvest treatments containing LPE decreased berry weight loss and shatter percentage. In conclusion, preharvest application of jasmonic acid plus phenylalanine and LPE at berry verasion enhanced berry color and physiochemical properties of “king ruby” grapes. | ||||
| Keywords | ||||
| Anthocyanin; Grapes; Firmness; Quality; LPE | ||||
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