STUDY OF CHANGES THE ANTIOXIDANT PROPERTIES AND FREE RADICAL SCAVENNGING IN FAKHRI AND SHAHANI CULTIVARS (Vitis vinifera L.) UNDER SALICYLIC ACID TREATMENT

Grape (Vitis vinifera L.) contains a variety of antioxidant compounds that are very useful for humans. Salicylic acid (SA) as similar-hormone has been increasing of antioxidant compound at some plant. In the present study were used two Shahani and Fakhri cultivars of grape in two unripe and ripe stages of berries, and from three concentrations (0 (control), 0.1 and 1 mM) of salicylic acid as a spray on the leaves and fruits. Tissues studied were leaves, flesh, seed and skin of grape. Also, antioxidant activity by using of β-carotene-linoleic acid system, resveratrol and total phenol content were measured. Results showed that total phenol content changes by treated of salicylic acid depending on the tissues and cultivar was highly variable and did not follow any particular order. Salicylic acid treatment in most tissues in the unripe- stages of 0.1mM concentration and in ripe stages of 1mM concentration had more increase effective on the antioxidant activity. Changes of resveratrol content as showed that to Shahani cultivar rather than Fakhri cultivar has higher resveratrol and the effect of increasing salicylic acids of 0.1 mM concentrations on resveratrol content in leaves and fruit skin is greater. In general, the results show an increase in the antioxidant properties of skin, flesh and seeds grape varieties studied were treated with salicylic acid.