Salicylic acid and methyl jasmonate improve the quality attributes of Iranian table grape (Vitis vinifera L. cv. shahani).

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning and its desiccation, and by fungal decay. In the present study, effect of salicylic acid (SA) and methyl jasmonate (MJ) treatment on grape postharvest storage life and its quality were studied. Harvested clusters of shahani in Iran, were treated by SA and MJ at fixed concentration 2 mM and 0.2 mM with four replications, stored for 60 days at 1°C and then exposed for one day at 20°C to estimate as their shelf life. The SA treatment significantly increased the storage life of clusters. SA treatment were effective to reduce water loss, fungal decay and the softened berry rate. Content of total sugar in all treatment were increased but this rate was lowest in control treat. All treatment have not effect on pH and titrable acid. Total phenolic compound content were increased in SA and MJ relate to control. The MJ treatment significantly increased anthocyanin content of berry. The results demonstrate that the postharvest treatment of grape berries by SA has potential for increasing storage life of table grapes and maintaining their quality.