Grape clusters were washed with tap water, dipped in 0.5%
sodium hypochlorite for 5 min and rinsed with tap water for surface sterilization before inoculation. Clusters (each containing
approximately 100 berries) were then aseptically wounded (one
puncture for each berry at a 2–3 mm depth) with a hypodermic
needle and immersed for 5 min in a suspension of B. cinerea conidia
(1
×
105 conidia mL−1). After inoculation, the clusters were left
to air-dry on a paper towel at room temperature for 2 h before
packaging.