The effect of different vine training systems on the shelf life of Vitis vinifera cv. Bidane Sefid

In this study, the effect of vine training system and storage time were evaluated on some grape characteristics, such as berry contamination percentage, berry shedding percentage, berry browning rate, titratable acidity, soluble solids, total phenol and the activity of peroxidase, polyphenol oxidase and phenylalanine ammonia-lyase enzymes, in order to maintain the quality of grape during storage time. Factorial experiment was conducted based on completely randomized design with two factors of vine training system (khazandeh, pergola and cordon) and storage time (zero, 20, 40 and 60 days after storage) with three replications during 2018-2019. After transferring the fruits to the cold storage with temperature of +4◦C, relative humidity of 85-90% and storage for two months, some characteristics of grape were examined on different days after storage. The results showed that the effect of storage time on berry browning was significant at the level of 1% probability. Also, the effect of interaction between vine training system and storage time on titratable acidity and on the other measured characteristics was significant at the level of 5% and 1% probability, respectively. In general, the results showed that the cordon training system had the best effect in maintaining the characteristics of grape during the storage period compared to other training methods.