Akademik Veri Yönetim Sistemi
Horticulturae, cilt.11, sa.6, 2025 (SCI-Expanded)
In the context of increasing consumer demand for high-quality, residue-free fruits and the growing emphasis on sustainable postharvest technologies, identifying effective, eco-friendly treatments to maintain grape quality during storage has become a critical focus in modern viticulture. Over the course of this study, we examined the influence of seaweed extract (derived from Ascophyllum nodosum) and ethanol-based postharvest treatments on the postharvest quality of the ‘Tarsus Beyazı’ grape. The seaweed extract was applied at six specific phenological stages according to the BBCH scale: BBCH 13 (3rd–4th leaf stage, 0.40%), BBCH 60 (first flower sheath opening, 0.50%), BBCH 71 (fruit set, 0.50%), BBCH 75 (chickpea-sized berries, 0.50%), BBCH 81 (start of ripening, 0.60%), and BBCH 89 (harvest maturity, 0.60%). After harvest, grape clusters were subjected to four different postharvest treatments: untreated control, control + ethanol (20% ethanol immersion for 10 s), seaweed extract alone (preharvest applications only), and seaweed extract + ethanol (combining both preharvest and postharvest treatments). Grapes were stored at 0–1 °C and 90–95% RH for three weeks, followed by a shelf-life evaluation period of three days at 20 °C and 60–65% RH. The findings revealed that seaweed treatments, especially when applied during cluster formation and berry development, effectively mitigated physiological deterioration, preserving stem turgidity and enhancing berry firmness. In contrast, ethanol showed variable responses, occasionally exerting negative effects, with only marginal benefits observed when applied at optimal developmental stages. Both the type and timing of application emerged as critical determinants of key quality attributes such as weight loss, decay incidence, and must properties (TSS, pH, TA). Correlation and heat map analyses indicated the interrelationships among these parameters and the differential impacts of treatments. These results suggest that phenological-stage-specific seaweed applications hold significant potential as a sustainable strategy to extend the storage life and maintain the market quality of ‘Tarsus Beyazı’ grapes.