Healthy and homogenous grape berries were selected and randomly assigned to different treatments. Before inoculation and treatment, fruits were washed with tap water, surfacedisinfected by dipping for 1 min in 1% (w/v) of sodium hypoclorite (NaOCl) solution, rinsed with SDW and then air-dried. Artificial wounds were performed using a sterile needle to make 3 mm deep and 3 mm wide wounds (four wounds for each berry) along the berry equatorial areas.