Application timing and concentration of abscisic acid affect the quality of ‘Redglobe’ grapes

Peppi, M. Cecilia; Fidelibus, Matthew W.; Dokoozlian, Nick

doi:10.1080/14620316.2007.11512233

Cited by 89 publications

(87 citation statements)

References 22 publications

(20 reference statements)

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“…During the 2011 season, the lowest means of L* were observed with ABA 400 mg L -1 applied 7 DAV + 15 DBH, and with ethephon. Similar results were found by Peppi et al (2007a) with 'Red Globe' grapes, and by with 'Crimson Seedless'. ABA seems to have had little effect on L* when applied once -seven DAV or 15 DBH -, independently of the concentrations tested, since these treatments resulted in berries with higher lightness.…”

Section: Notas Científicassupporting

confidence: 78%

“…Even though the treatment with ethephon improved color characteristics of 'Rubi' berries in this trial, it is important to emphasize that this plant growth regulator can cause the clusters to soften, reducing the commercial value of the grapes; however, this effect is not always expected (Peppi et al, 2007a).…”

Section: Notas Científicasmentioning

confidence: 99%

“…Moreover, ethephon application can cause berry softening, which reduces the value of exported grapes (Peppi et al, 2007a). Therefore, it is necessary to identify other cost-effective management practices capable of enhancing berry color, without causing excessive softening.…”

Section: Notas Científicasmentioning

confidence: 99%

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Ethephon use and application timing of abscisic acid for improving color of 'Rubi' table grape

Roberto

Assis

Yamamoto

et al. 2013

Pesq. agropec. bras.

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-The objective of this work was to evaluate the effect of ethephon and of abscisic acid (ABA) application timing on the color of 'Rubi' Table grape. Eight treatments were evaluated: control, without application; ethephon 500 mg L -1 applied seven days after veraison (7 DAV); and two concentrations of ABA (200 and 400 mg L -1 ) arranged with three application timings at 7 DAV, at 15 days before harvest (DBH), and at 7 DAV + 15 DBH. ABA does not modify physical-chemical characteristics of the cluster and improves the color of grapes, especially when applied twice (7 DAV + 15 DBH) at the concentration of 400 mg L -1 .Index terms: Vitis vinifera, ABA, anthocyanins, plant growth regulator. Uso do etefon e épocas de aplicação do ácido abscísico para melhorar a cor da uva de mesa 'Rubi'Resumo -O objetivo deste trabalho foi avaliar o efeito do etefon e de épocas de aplicação do ácido abscísico (ABA) na cor da uva de mesa 'Rubi'. Oito tratamentos foram avaliados: controle, sem aplicação; etefon 500 mg L -1 , aplicado sete dias após o início da maturação (7 DAIM); e duas concentrações de ABA (200 e 400 mg L -1 ) arranjadas em três épocas de aplicação, aos 7 DAIM, aos 15 dias antes da colheita (DAC) e aos 7 DAIM + 15 DAC. O ABA não altera as características físico-químicas dos cachos e melhora a cor das uvas, especialmente quando aplicado duas vezes (7 DAIM + 15 DAC), à concentração de 400 mg L -1 .

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Section: Notas Científicassupporting

confidence: 78%

Section: Notas Científicasmentioning

confidence: 99%

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Ethephon use and application timing of abscisic acid for improving color of 'Rubi' table grape

Roberto

Assis

Yamamoto

et al. 2013

Pesq. agropec. bras.

View full text Add to dashboard Cite

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“…Furthermore, exogenous abscisic acid applications on the berries were reported to improve the berry coloring of both table and wine grapes (Jeong et al 2004;Koyama et al 2010;Mori et al 2005aMori et al , 2005bPeppi et al 2007;Wheeler et al 2009). …”

Section: Effects On Plant Physiologymentioning

confidence: 99%

Improving water use efficiency of vineyards in semi-arid regions. A review

Medrano

Tomás

Martorell

et al. 2014

Agron. Sustain. Dev.

241

158

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Water is critical for viticulture sustainability since grape production, quality and economic viability are largely dependent on water availability. The total water consumption of vineyards, 300 to 700 mm, is generally higher than the annual average precipitation in many viticultural areas, which induces a risk for sustainability of vineyards. Improving vineyard water use efficiency (WUE) is therefore crucial for a sustainable viticulture industry in semi-arid regions. Increased sustainability of water resources for vineyards can be achieved using both agronomical technology and cultivar selection. Here, we review advances in grapevine water use efficiency related to changes in agronomical practices and genetic improvements. Agronomical practices focus on increasing green water use by increasing soil water storage capacity, reducing direct soil water loss, or limiting early transpiration losses. Cover crops for semi-arid areas show a favorable effect, but careful management is needed to avoid excessive water consumption by the cover crop. Canopy management practices to reduce excessive water use are also analyzed. This is a genetic based review focused on identifying cultivars with higher WUE.

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“…o suco elaborado com esta cultivar possui aroma e sabor semelhantes ao que apresenta quando consumido fresco, porém apresenta deficiência de cor devido à falta de pigmentos, havendo a necessidade de realizar cortes com sucos elaborados a partir de uvas tintureiras, como as uvas 'concord' e 'Bordô' (SATO et al, 2008;CAMARGO et al, 2008;camaRgo et al, 2010), as quais apresentam, entretanto, rendimentos inferiores à 'isabel'. a cor das bagas das uvas ocorre devido ao acúmulo de antocianinas (PEPPI et al, 2007), que começa a partir do início da maturação. O regulador vegetal ácido abscísico (ABA) é um dos responsáveis pela síntese e acúmulo de antocianinas nas bagas, tendo em vista que aplicações exógenas de aBa proporcionaram o aumento no teor deste flavonoide na casca de cultivares de uva de mesa (HIRATSUKA et al, 2001;BAN et al, 2003;OWEN et al, 2009).…”

Section: Sensory Analysis Of 'Isabel' Grape Juice Submitted To the Apunclassified

Análise Sensorial Do Suco Integral De Uva ‘Isabel’ Submetida À Aplicação De Ácido Abscísico

et al. 2015

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RESUMO -O suco de uva 'Isabel' apresenta deficiência de cor e uma alternativa é o uso de ácido abscísico para aumentar a coloração. o objetivo deste trabalho foi avaliar a aceitação do suco integral de uva 'isabel' tratada com ácido abscísico (S-ABA) em diferentes concentrações e épocas, por meio da análise sensorial, obtido em duas safras consecutivas (2011 e 2012). O delineamento experimental utilizado foi em blocos completos casualizados, com quatro repetições e cinco tratamentos: testemunha; S-aBa 200 mg L -1 aplicado sete dias após o início da maturação (DAIM); S-aBa 400 mg L -1 aplicado aos sete Daim; S-aBa 200 mg L -1 aplicado aos sete Daim + 200 mg L -1 aplicado aos 15 dias após a primeira aplicação (DAPA); e S-aBa 400 mg L -1 aplicado aos sete Daim + 400 mg L -1 , aplicado aos 15 DaPa. os sucos integrais dos tratamentos foram obtidos pelo processo 'Welch', em panela extratora por arraste de vapor. Para a avaliação sensorial, contou-se com 70 julgadores não treinados, que avaliaram os atributos: coloração, aroma, sabor, corpo e aceitação global, empregando-se uma escala hedônica de nove pontos. Verificou-se que todos os sucos integrais de uva 'isabel' tratada com S-aBa apresentaram maior aceitação pelos julgadores quanto aos atributos sensoriais avaliados, sendo a concentração de 400 mg L -1 em uma única aplicação, aos sete DAIM, suficiente para propiciar esses resultados. Termos para indexação: Vitis labrusca, coloração do suco, teste de aceitação, antocianinas. SENSORY ANALYSIS OF 'ISABEL' GRAPE JUICE SUBMITTED TO THE APPLICATION OF ABSCISIC ACIDABSTRACT -'Isabel' grape juice has color deficiency and an alternative is the use of abscisic acid to increase the color. The aim of this study was to evaluate the acceptance of consumers, through sensory analysis, of 'Isabel' grape juice treated with abscisic acid in different concentrations and times; the juices were obtained in two seasons (2011 and 2012). A randomized block design was used as statistical model with four replications and five treatments: Control, S-aBa 200 mg L -1 applied seven days after veraison (DAV), S-aBa 400 mg L -1 , seven DaV; S-aBa 200 mg L -1 , seven DaV + 200 mg L -1 , 15 days after the first application (DAFA) and S-aBa 400 mg L -1 , seven DaV + 400 mg L -1 , 15 DAFA. The juices were obtained by the 'Welch' process by steam entrainment. For juice sensory evaluation, a panel of 70 judges evaluated the following attributes: color, aroma, flavor, body and overall acceptability using a hedonic scale of nine points. It was concluded that all juices of 'Isabel' grape treated with S-ABA showed greater acceptance by consumers regarding all attributes evaluated, and the concentration 400 mg L -1 in a single application at seven DaV is enough to provide these results.

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Application timing and concentration of abscisic acid affect the quality of ‘Redglobe’ grapes

Cited by 89 publications

References 22 publications

Ethephon use and application timing of abscisic acid for improving color of 'Rubi' table grape

Ethephon use and application timing of abscisic acid for improving color of 'Rubi' table grape

Improving water use efficiency of vineyards in semi-arid regions. A review

Análise Sensorial Do Suco Integral De Uva ‘Isabel’ Submetida À Aplicação De Ácido Abscísico

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