Pre‐véraison treatment of salicylic acid to enhance anthocyanin content of grape (<i>Vitis vinifera</i> L.) berries

Abstract

A general evaluation of the current results leads us to the conclusion that SA is a suitable and recommendable treatment for improving and increasing the phenolic and antioxidant capacity of grape berries. Spraying grape berries at pre-véraison stage with SA could therefore be a convenient strategy to increase quality and nutritional value of grape berries considerably. © 2019 Society of Chemical Industry.