2025, Vol. 13 Issue 1, Part B
Effect of mulching and salicylic acid on aroma-related essential compounds in grapes
AUTHOR(S): Elena Márquez Santos, Javier Roldán Ortega and Alicia Domínguez Herrera
ABSTRACT:Aroma formation in grapes is a key determinant of fruit quality, consumer preference, and suitability for winemaking, with essential volatile compounds such as monoterpenes, nor isoprenoids, esters, and aldehydes contributing to characteristic flavour notes. Agronomic interventions including mulching and salicylic acid (SA) treatments have been increasingly explored to enhance stress resilience and biosynthesis of quality-related metabolites in diverse horticultural crops. Despite extensive studies on SA-mediated biochemical responses in plants, limited attention has been given to its combined interaction with mulching practices in regulating aroma-related essential compounds in grapevine cultivars. This research investigates the “Effect of Mulching and Salicylic Acid on Aroma-Related Essential Compounds in Grapes,” focusing on physiological changes, secondary metabolite enhancement, and the modulation of volatile compound pathways under different mulching materials and foliar SA concentrations. Research conducted prior to 2024 indicates that mulching influences soil moisture, root-zone temperature, and nutrient dynamics, thereby affecting biosynthetic pathways responsible for volatile compound accumulation. Similarly, salicylic acid an endogenous phenolic regulator plays a crucial role in signalling pathways that govern terpene synthesis, oxidative stress alleviation, and chlorophyll stabilization, ultimately contributing to improved aroma intensity and fruit sensory attributes. By integrating mulch-based microclimate modification with SA-induced biochemical activation, the present work aims to evaluate synergistic impacts on grape aroma profiles, yield quality, and leaf biochemical properties. The findings provide deeper insight into sustainable viticultural practices that enhance aromatic quality without reliance on synthetic chemicals, supporting environmentally responsible grape production. Expected outcomes include increased concentrations of monoterpenes and esters, improved leaf antioxidant activity, and optimized plant physiological performance, offering a practical framework for growers targeting premium table grapes and wine grapes. This research contributes to the evolving understanding of natural growth enhancers and climate-smart vineyard management techniques for improved aroma development.
Pages: 145-150 | 61 Views 24 Downloads
