Non-chemical strategies to control postharvest losses and extend the shelf life of table grape fruits

In this study, preharvest application of formulated Bacillus subtilis and postharvest cooling were examined to control the postharvest losses and extend the shelf life of table grape fruits (TGF). The preharvest application of B. subtilis improved the general appearance of both clusters and berries at harvest. The postharvest application of cooling decreased the changes in both physical (weight loss and firmness) and chemical (total soluble solid and acidity) characters of TGF, and hence decreased the incidence of decay. The preharvest application of B. subtilis improved the efficiency of postharvest cooling in extending the fruit shelf life. The changes in phenols, flavonoids, hydrolytic enzymes (carboxy methyl cellulase, pectin lyase, pectin methyl esterase, polygalacturonase) and oxidative enzymes (peroxidase, polyphenoloxidase) of TGF could be used as sensitive indicators of fruit quality, hence suggesting a positive correlation between the integrated management and maintenance of fruit quality. The synergistic action of preharvest and postharvest treatments in this study suggests that decreasing postharvest losses and extending shelf life of TGF could best be achieved by integrated management.