Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera×Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice

Yamamoto, Lilian Yukari; Assis, Adriane Marinho de; Roberto, Sérgio Ruffo; Bovolenta, Yuri Renan; Nixdorf, Suzana Lucy; Garcı́a-Romero, Esteban; Gómez‐Alonso, Sergio; Hermosín‐Gutiérrez, Isidro

doi:10.1016/j.foodres.2015.10.019

Cited by 70 publications

(56 citation statements)

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“…Similar results were found in 'Isabel' grapes, in which applications of S-ABA 400 + 400 mg L -1 (7 days after maturation and 10 days before harvest) provided an accumulation of total anthocyanins, however, with no difference in total phenolic compounds content (Koyama et al, 2014b;Yamamoto et al, 2015).…”

Section: Concentrations Of S-abasupporting

confidence: 79%

“…The synthesis of anthocyanins can occur, constantly, from the beginning of maturation to harvest, as well as during the first half of maturation (Mullins et al, 1992), which justifies the positive effect of S-ABA application on two grape ripening stages. Several studies have demonstrated that the exogenous application of S-ABA increases the anthocyanin content in grapes (Ban et al, 2003;Yamamoto et al, 2015, Domingues Neto et al, 2017. It is possible to state that, with the results obtained in this study and those already available in the literature, that the S-ABA triggers the secondary metabolism of 'Niagara Rosada' grapes and other grape cultivars, specifically the anthocyanin biosynthesis, which is the pigment that imparts a pink/purple color on fruits, flowers and vegetables.…”

Section: Concentrations Of S-abasupporting

confidence: 69%

See 1 more Smart Citation

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: Concentrations Of S-abasupporting

confidence: 79%

Section: Concentrations Of S-abasupporting

confidence: 69%

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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“…In the juice of the 'Isabel' grape, Yamamoto et al [10] found no correlation between the content of phenolic compounds and antioxidant activity.…”

Section: Resultsmentioning

confidence: 98%

The Exogenous Application of Abscisic Acid Induce Accumulation of Anthocyanins and Phenolic Compounds of the ‘Rubi’ Grape

Neto¹,

Pimentel²,

Borges³

et al. 2017

AJPS

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“…Several studies have shown that the exogenous application of ABA enhances the color of 'Pinot Noir', 'Redglobe', 'Crimson Seedless', 'Merlot', 'Cabernet Sauvignon', 'Rubi', and 'Benitaka' grapes (Mori et al, 2005;Peppi et al, 2007aPeppi et al, , 2007bOwen et al, 2009;Koyama et al, 2010;Deis et al, 2011;Roberto et al, 2012Roberto et al, , 2013Yamamoto et al, 2015). In 'Isabel' grape, a significant increase was observed in anthocyanin concentration in berries and whole juice by the exogenous application of 400 mg L -1 of the isomer (S)-cis-abscisic acid (S-ABA) at veraison (Koyama et al, 2014a); however, the optimal maturation phase of grapes in which to apply this growth regulator has not been determined so far, which may influence its effectiveness.…”

Section: Introductionmentioning

confidence: 99%

Color of berry and juice of 'Isabel' grape treated with abscisic acid in different ripening stages

Yamamoto

Koyama

Assis

et al. 2015

Pesq. agropec. bras.

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-The objective of this work was to evaluate the effect of (S)-cis-abscisic acid (S-ABA) application at different ripening stages, in increasing phenolic compounds and color of berry and juice of 'Isabel' grape (Vitis labrusca). The evaluated treatments were: control, without S-ABA application; 400 mg L -1 S-ABA applied 7 days before veraison (DBV) + 400 mg L -1 S-ABA at 35 days after first application (DAFA); 400 mg L -1S-ABA applied at veraison (V) + 400 mg L -1 S-ABA at 35 DAFA; and 400 mg L -1 S-ABA applied 7 days after veraison (DAV) + 400 mg L -1 S-ABA at 35 DAFA. There was no difference among treatments regarding the physical characteristics of berries and clusters, as well as total polyphenols in berry and juice. However, there was an increase in total anthocyanins in berry and juice with S-ABA application. Colorimetric variables indicated the increase in color of berry treated with S-ABA. Juices produced from grapes treated with S-ABA were more appreciated by tasters. The treatments with 400 mg L -1 S-ABA applied 7 days before, during, or 7 days after veraison, combined with an additional application 35 days after the first one, increment total anthocyanin concentration and color of berry and juice of 'Isabel' grape, with better juice acceptance, without affecting total polyphenol concentration.Index terms: Vitis labrusca, anthocyanins, color, growth regulador. Cor das bagas e do suco da uva 'Isabel' tratada com ácido abscísico em diferentes fases de maturaçãoResumo -O objetivo deste trabalho foi avaliar o efeito da aplicação do (S)-cis-ácido abscísico (S-ABA) em diferentes fases de maturação, no incremento de compostos fenólicos e na cor das bagas e do suco de uva 'Isabel' (Vitis labrusca). Os tratamentos avaliados foram: testemunha, sem aplicação de S-ABA; 400 mg L -1de S-ABA aplicados 7 dias antes do "véraison" (DAV) + 400 mg L -1 de S-ABA aos 35 dias após a primeira aplicação (DAPA); 400 mg L -1 de S-ABA aplicados no "véraison" (V) + 400 mg L -1 de S-ABA aos 35 DAPA; e 400 mg L -1 de S-ABA aplicados 7 dias após o "véraison" (DAV) + 400 mg L -1 de S-ABA aos 35 DAPA. Não houve diferença entre os tratamentos para as características físicas das bagas e dos cachos, bem como para os compostos fenólicos totais das bagas e do suco. Contudo, houve incremento de antocianinas totais da baga e do suco com a aplicação de S-ABA. As variáveis colorimétricas indicaram aumento da cor das bagas quando estas foram tratadas com S-ABA. Os sucos elaborados com uvas tratadas com S-ABA foram mais apreciados pelos provadores. Os tratamentos com 400 mg L -1 de S-ABA aplicados 7 dias antes, durante ou 7 dias após o "véraison", associados à uma segunda aplicação 35 dias após a primeira, promovem o incremento da concentração de antocianinas totais e da intensidade da cor das bagas e do suco da uva 'Isabel', com melhor aceitação do suco, sem afetar a concentração de polifenóis totais.Termos para indexação: Vitis labrusca, antocianinas, cor, regulador de crescimento.

show abstract

Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera×Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice

Cited by 70 publications

References 40 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

The Exogenous Application of Abscisic Acid Induce Accumulation of Anthocyanins and Phenolic Compounds of the ‘Rubi’ Grape

Color of berry and juice of 'Isabel' grape treated with abscisic acid in different ripening stages

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