Pre-véraison treatment of salicylic acid to enhance anthocyanin content of grape (Vitis vinifera L.) berries.
Mehdi OraeiSima PanahiradFariborz Zaare-NahandiGholamreza GohariPublished in: Journal of the science of food and agriculture (2019)
A general evaluation of the current results leads us to the conclusion that SA is a suitable and recommendable treatment for improving and increasing the phenolic and antioxidant capacity of grape berries. Spraying grape berries at pre-véraison stage with SA could therefore be a convenient strategy to increase quality and nutritional value of grape berries considerably. © 2019 Society of Chemical Industry.
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