Ácido abscísico e Etefom: influência sobre a maturação e qualidade das uvas Cabernet Sauvignon

Gardin, João Peterson Pereira; Schumacher, R.; Bettoni, Jean Carlos; Petri, José Luiz; Souza, Edson Luiz de

doi:10.1590/s0100-29452012000200003

Cited by 14 publications

(11 citation statements)

References 12 publications

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“…Associated with the best price obtained in the off-season, there is also a significant reduction of labor and agricultural pesticides in the growing of 'Niagara Rosada' when compared with fine table grapes. However, the warm climate and the low thermal amplitude during the maturation stage of the grapes in the Northwest region make them not to reach optimal color levels (Gardin et al, 2012) due to the reduction of anthocyanin synthesis (Sozim, 2011). Thus, it is necessary to apply plant regulators that aid in these compounds synthesis.…”

Section: Author(s) Agree That This Article Remains Permanently Open Amentioning

confidence: 99%

Improvement of color and increase in anthocyanin content of Niagara Rosada grapes with application of abscisic acid

Tecchio¹,

Neto²,

Pimentel³

et al. 2017

Afr. J. Biotechnol.

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Section: Author(s) Agree That This Article Remains Permanently Open Amentioning

confidence: 99%

Improvement of color and increase in anthocyanin content of Niagara Rosada grapes with application of abscisic acid

Tecchio¹,

Neto²,

Pimentel³

et al. 2017

Afr. J. Biotechnol.

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“…The 'Rubi' table grape (Vitis vinifera L.) arose from a somatic mutation of 'Italia' grape, having the pink berry color, the only difference of the cultivar with its origin (Terra et al, 1998). However, the high incidence of rainfall and the low thermal amplitude during the grapes coloring and maturation cause problems to reach optimal maturation indexes (Gardin et al, 2012). Therefore, the best color development occurs with the alternation of daytime and nighttime temperature (Pommer et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of ‘Rubi’ table grape (Vitis vinifera)

Neto¹,

Tecchio²,

Pimentel³

et al. 2017

Aust J Crop Sci

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The color of the berry grapes is due to existence of anthocyanins and their accumulation seems to be regulated, at least in part, by abscisic acid. Therefore, exogenous applications of this regulator may increase the anthocyanins concentration in the grapes skin. The objective of this study was to evaluate the effect of abscisic acid on the color of berries and in the anthocyanin accumulation and total phenolic compounds of 'Rubi' grapes. The 'Rubi' grape (Vitis vinifera) variety was studied in the sixth year of production. The experimental design was randomized blocks, with 4 treatments and 6 replications. The treatments consisted of isomer concentrations of (S)-cis-abscisic acid (S-ABA), as follow: Control (0 mg L-1); 400 mg L-1 de S-ABA at the beginning of the maturation (BM); 400 mg L-1 at BM + 200 mg L-1 at 25 DAFA (25 days after the first application) and 400 mg L-1 in BM + 400 mg L-1 at 25 DAFA. The berry bunches were sprayed in the morning, using costal sprayer providing full and uniform coverage. The colorimetric characteristics were determined with colorimeter obtaining the following variables: luminosity, saturation, hue angle and color index. The fresh mass, length and width of bunch (berries and stems), number of berries per bunch, soluble solids, titratable acidity, soluble solids/acidity ratio, pH, reducing sugars, anthocyanins, and phenolic compounds were evaluated. The abscisic acid (S-ABA) promoted the physical characteristics of the bunch and berries slightly with no effect on the stems. However, it triggered significant increase in soluble solids content and in the soluble solids/acidity ratio. It also increased the anthocyanin and total phenolic compounds, especially when applied twice, regardless of the concentration, in addition to improve color attributes. It is recommended the application of 400 mg L-1 at BM + 200 mg L-1 at 25 DAFA can be useful to increase anthocyanin and total phenolic and to improve color attributes.

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“…Brazil presents countless difficulties in producing quality wines, especially those related to environmental factors, such as soil and climate [4]. In addition to it, the production of quality grapes proper for wine production is closely related to the choice of canopies and rootstocks.…”

Section: Introductionmentioning

confidence: 99%

Cycle, productivity and must chemical characteristics of varieties of white wine grape

Moura

Souza²,

Modesto³

et al. 2017

BIO Web Conf.

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Abstract. The objective of this work was to evaluate five varieties of white grapes destined to winemaking, grafted on the two main rootstocks used in viticulture in São Paulo, Brazil, 'IAC 766 Campinas' and 'IAC 572 Jales'. The experiment was performed on the experimental area of Centro APTA de Frutas in the Jundiaí city, São Paulo state, Brazil. The experimental design was a randomized block with split plot with five replications, the plots represented by varieties and subplots by rootstocks. We evaluated the number of days to budding (NDB), number of days to flowering (NDF) and number of days to maturation (NDM), productivity (Prod) (ton.ha −1 ), content of soluble solids (SS), titratable acidity (TA) and maturation index (MI). There was no difference between rootstocks, and there was interaction among rootstocks and varieties for SS and TA. The varieties did not show significant differences for yield, but there was a significant difference for the other variables. We can concluded that among the assessed varieties on both rootstocks, in Jundiaí / SP, the variety SR 501-17 distinguished itself due to its precocity, productivity and chemical quality of the must.

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Ácido abscísico e Etefom: influência sobre a maturação e qualidade das uvas Cabernet Sauvignon

Cited by 14 publications

References 12 publications

Improvement of color and increase in anthocyanin content of Niagara Rosada grapes with application of abscisic acid

Improvement of color and increase in anthocyanin content of Niagara Rosada grapes with application of abscisic acid

Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of ‘Rubi’ table grape (Vitis vinifera)

Cycle, productivity and must chemical characteristics of varieties of white wine grape

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