Chitosan-Enriched Salicylic Acid Nanoparticles Enhanced Anthocyanin Content in Grape (Vitis vinifera L. cv. Red Sultana) Berries

Given the effects of salicylic acid (SA) on enhancing the phenolic compounds, flavonoids, and especially anthocyanins at higher doses in grapes as well as some toxic effects of SA at higher doses, the use of nano-carriers and nano-forms could assist SA in enhancing the accumulation of these compounds while reducing its toxic activity. Chitosan (CTS) has gained attention as a safe transporter and control releaser for a variety of chemicals, particularly in the agriculture industry. In this regard, the nano-form combination of SA and CTS (CTS-SA NPs) could boost the effectiveness of SA, particularly at lower dosages. Therefore, in the present study, SA (10, 20 mM), CTS (0.1%), and CTS-SA NPs (10, 20 mM) were applied on grape (Vitis vinifera L.) berries cv. Red Sultana at the pre-véraison stage to evaluate their actions on phenolic compounds, particularly anthocyanins. The CTS-SA NPs treatments provided the highest results in terms of the total phenolic compounds, flavonoids (10 mM), anthocyanins (in particular oenin, the main anthocyanin of red grapes) (10 and 20 mM), and PAL enzyme activity (20 mM). In conclusion, the CTS-SA NPs could be applied as a potential effective elicitor for phenolics, particularly anthocyanin enhancement of grape berries at pre- véraison stage with synergistic effects between SA and CTS in nano-forms predominantly at lower doses.