Impact of postharvest salicylic acid and jasmonic acid treatments on quality of “Crimson Seedless” grapes during cold storage and shelf life

The present study aimed to investigate the impact of postharvest on quality of Crimson Seedless” grapes by dipping in salicylic acid (SA) at 2, 4mM and jasmonic acid (JA) solutions at 5, 10 mM for 5 minutes at 22°C during cold storage and shelf life. The results showed that both of SA and JA treatments at different concentrations were significantly effective in reducing weight loss, berry decay, berry shatter and total loss in cluster weight percentages during cold storage period and shelf life as compared to the control. Also, the pervious treatments significantly reduced rachis browning, improved visual appearance of berries and increased berry firmness during cold storage period and shelf life incomparisonwith control. On the other hand, soluble solid content (SSC%), titratable acidity (TA%), SSC/acid ratio, berry separation force and total anthocyanin in berry skin were not significantly affected by SA and JA treatments during the previous period. Furthermore, the lowest values of weight loss, berry shatter, berry decay, total loss in cluster weight percentages, rachis browning and superior berry appearance were presented by SA at 4 mM and JA at 10 mM at the end of shelf life in comparison with other treatments. It could be concluded that SA at 4 mM and JA at 10 mM as a postharvest treatments are applicable for improving the storability of “Crimson Seedless” grapes and maintaining their quality during cold storage and shelf life.