Role of Yeast, Ethephon and Apple Vinegar in Improving Fruit Quality and Storability of Flame Seedless Grape Cultivar | ||
| Egyptian Journal of Horticulture | ||
| Article 1, Volume 40, Issue 2, December 2013, Pages 143-171 PDF (1.39 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejoh.2013.1341 | ||
| Abstract | ||
| THIS INVESTIGATION was conducted for two successive ……seasons (2011 & 2012) in a vineyard located at El-Khatatba, Menoufiya governorate; to find out the effect of yeast, ethephon and apple vinegar applications on yield, fruit quality and storability of Flame Seedless grapes. The chosen vines were ten-year-old, grown in sandy loam soil, spaced at 2 x 2.5 meters apart, irrigated with the drip irrigation, trained to bilateral cordon with spur pruning, and trellised by the double "T" shape system. The vines were pruned during the first week of January with bud load of (60 buds/vine). Ten treatments were applied as follows: untreated vines (control), application with 15 g yeast/vine, spraying with 250 ppm ethephon, spraying with 500 ppm apple vinegar, spraying with 1000 ppm apple vinegar, spraying with 1500 ppm apple vinegar, application yeast + 250 ppm ethephon, application yeast + 500 ppm apple vinegar, application yeast + 1000 ppm apple vinegar and application yeast + 1500 ppm apple vinegar. The results showed that all yeast treatments, either alone or combined with ethephon, and the different doses of apple vinegar gave the best results in comparison with control. Application with yeast + 1500 ppm apple vinegar resulted in the best yield and its components i.e. physical bunches properties and improved the physical and chemical characteristics of berries. It increased berry color, TSS, TSS/acid ratio while decreased acidity in comparison to the control. Moreover, the clusters during cold storage for four weeks at 0°C, RH 90-95%, showed that all treatments, except for spraying with ethephon treatments, was enhanced storability, since it reduced looses resulting either from disease infection or physiological disorders and inhibited the rate of deterioration of physical and chemical properties (weight loss (%), decay (%), shattering (%), total spoilage (%) and the firmness) of grapes during cold storage. | ||
|
Statistics Article View: 314 PDF Download: 590 |
||
