Evaluation of inactivated yeast product to obtain quality grapes of Nanasaheb Purple Seedless

Abstract

Grape growing under tropical conditions of India faces several biotic and abiotic challenges. Peculiar grape growing system where bunches face high temperature during maturity and ripening create hurdles in uniform colour development in coloured grapes. For even colour development, application of growth regulators especially ethephon, is adopted practice, but it reduces fruit firmness and increases berry shattering during the subsequent postharvest period. A formulation based on inactivated yeast (Saccharomyces cerevisiae) known as Lal-Vigne Mature (LVM) was applied for colour development on nanasaheb Purple Seedless during 2017 and 2018 to compare with ethrel, ethrel combined with LVM and control. Berries from control were recorded with higher TSS, lower acidity and higher pH in comparison to other treatments during both the years. Colour contributing compounds especially anthocyanins were minimum in berry skin of control. Thick skinned berries were obtained from treated than control. Physical loss in weight (PLW) values were higher in control during storage at ambient conditions compared to other treatments. Treatment with LVM (T2) was found effective in extended shelf life of grapes. On the basis of data obtained from present study it is observed that the application of LVM is found better for even colour development and longer shelf life of nanasaheb Purple Seedless.