Influence of organic substances on quality attributes of grapes cv. Muscat

An experiment was conducted to study the “Influence of organic substances on quality attributes of grapes cv. Muscat”. The various organic inputs were given as foliar application in the form of seaweed extract, humic acid, panchakavya, vermiwash at the rate of 0.1% and 0.5% at pea and marble stage. The vermiwash application @0.5% showed the best result by recordingthe maximum reducing sugars(%), titrableacidity(%), juice content(%), total soluble solids( °Brix) than other treatments and also enhanced the shelf life by retaining grape berry in stalk for about 7 days from harvest.