Application of Abscisic Acid (S-ABA) to ‘Crimson Seedless’ Grape Berries in a Mediterranean Climate: Effects on Color, Chemical Characteristics, Metabolic Profile, and S-ABA Concentration

Ferrara, Giuseppe; Mazzeo, Andrea; Matarrese, Angela Maria Stella; Pacucci, Carmela; Pacífico, Andrea Pacheco; Gambacorta, Giuseppe; Faccia, Michele; Trani, Antonio; Gallo, Vito; Cafagna, Isabella; Mastrorilli, Piero

doi:10.1007/s00344-012-9316-2

Cited by 73 publications

(68 citation statements)

References 49 publications

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“…However, timing of application can vary according to the cultivar and growing region (Peppi et al, 2007a(Peppi et al, , 2007bFerrara et al, 2013). As noted for anthocyanin concentration, independently of application timing, there was an improvement in the color of 'Isabel' grape berries treated with S-ABA (Table 3), showing the relationship between the results obtained for these variables.…”

Section: Resultsmentioning

confidence: 83%

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.

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Section: Resultsmentioning

confidence: 83%

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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“…In the region 2.5-0.0 ppm most signals derive from amino acids. Signals attribution was made by comparison with spectra of authentic samples and with literature data (Ali et al, 2011;Ferrara et al, 2013Gallo et al, 2014;Son et al, 2009). In Table 2, metabolites identified in berries of 'Crimson Seedless' are listed and, for each signal, chemical shift (d, ppm) and multiplicity are also reported.…”

Section: Analysis Of Nmr Spectramentioning

confidence: 99%

“…Metabolomics aims at measuring the global, dynamic metabolic response of the living systems to biological stimuli and provides information on a wide range of detectable chemical compounds contained in food products. Metabolomic studies usually involve Nuclear Magnetic Resonance (NMR) spectroscopy or High Resolution Mass Spectrometry (HRMS) supported by multivariate statistical methods (Ali et al, 2011;Bevilacqua et al, 2012;Ferrara, Mazzeo, & Netti et al, 2014;Ferrara et al, 2013;Gallo et al, 2014;Kim, Choi, & Verpoorte, 2010;Nicholson & Lindon, 2008;Schripsema, 2010;Son et al, 2009;Sumner, Mendes, & Dixon, 2003;Wishart, 2008). It is generally accepted that a single analytical technique seldom provides complete information on the metabolome and therefore a combined approach is desirable to gain a comprehensive view.…”

Section: Introductionmentioning

confidence: 99%

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On the use of Ethephon as abscising agent in cv. Crimson Seedless table grape production: Combination of Fruit Detachment Force, Fruit Drop and metabolomics

et al. 2015

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“…L* refers to the lightness of a colour, from black = 0, to white = 100; C* refers to the intensity of a colour, with 0 being achromatic, and h ° is the position on the colour wheel where 0° = red, 90° = yellow, 180° = green, and 270° = blue. Berry firmness was measured with a 2‐mm needle digital penetrometer (FM200; PCE Italia s.r.l., Capannori, Italy) in accordance with previously described procedures . A hand‐held, temperature compensating digital refractometer (Hanna Instruments, Padova, Italy) and an automatic titrator (PH‐Burette 24; Crison Instruments, Barcelona, Spain) were used for the following determinations: (1) total soluble solids content (TSS), (2) pH, (3) titratable acidity (TA) (as g tartaric acid L −1 juice at pH 8.1).…”

Section: Methodsmentioning

confidence: 99%

The table grape ‘Victoria’ with a long shaped berry: a potential mutation with attractive characteristics for consumers

et al. 2017

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Application of Abscisic Acid (S-ABA) to ‘Crimson Seedless’ Grape Berries in a Mediterranean Climate: Effects on Color, Chemical Characteristics, Metabolic Profile, and S-ABA Concentration

Cited by 73 publications

References 49 publications

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

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

On the use of Ethephon as abscising agent in cv. Crimson Seedless table grape production: Combination of Fruit Detachment Force, Fruit Drop and metabolomics

The table grape ‘Victoria’ with a long shaped berry: a potential mutation with attractive characteristics for consumers

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