On the Biochemical and Physiological Responses of ‘Crimson Seedless’ Grapes Coated with an Edible Composite of Pectin, Polyphenylene Alcohol, and Salicylic Acid

The ‘Crimson seedless’ grape encountered several difficulties during shelf life, including weight loss, rachis browning, and berry shattering. effect of exogenous pectin (PE) polyphenol alcohol (PVA) with supporting salicylic acid (SA) at different concentrations (0, 1, 2 mM) was applied. coating applied to bunches for 5 min stored room temperature (26 ± 1 °C RH 65 3%) 4 days. In this study, postharvest application PE + PVA-SA can significantly reduce the cell wall degradation enzyme activities life. bunches, treated mmol L?1, had a lowered browning index (RB index), loss (WL%), shattering percentage (BS%) preserved color hue angle (ho) compared untreated shelf-life duration. Moreover, mM improved firmness (BF) removal force (BRF). It also soluble solid content (SSC%), titratable acidity (TA%), SSC: TA-ratio, assessing maturity. cellular metabolism (CMEAs) such as polygalacturonase (PG), cellulase (CEL), xylanase (XYL), pectinase (PT) were minimized by applying coatings throughout storage accumulation malondialdehyde (MDA) damage, well electrolyte leakage (EL%), reduced. maintained DPPH radical quenching O2? H2O2 production rates. Collectively, these findings suggest that PVA presence SA treatment might be least partially ascribed enhancement bunches’ quality traits inhibiting damage period.