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

Roberto, Sérgio Ruffo; Assis, Adriane Marinho de; Yamamoto, Lilian Yukari; Miotto, Lidiane Carla Vilanova; Koyama, Renata; Sato, Alessandro Jefferson; Borges, Roger

doi:10.1590/s0100-204x2013000700013

Cited by 26 publications

(48 citation statements)

References 7 publications

(11 reference statements)

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“…The application of ABA did not affect the physical characteristics of other cultivars, including Benitaka, Rubi, and Cabernet Sauvignon (Koyama et al, 2010;Roberto et al, 2012Roberto et al, , 2013. In contrast, for 'Flame Seedless' and 'Redglobe' grapes, in some evaluated crops, there was an increase in berry mass with the application of S-ABA (Peppi et al, 2006(Peppi et al, , 2007a.…”

Section: Resultsmentioning

confidence: 99%

“…bras., Brasília, v.50, n.12, p.1160-1167, dez. 2015 DOI: 10.1590/S0100-204X2015001200005 which emphasizes the importance of developing products with attractive appearance for the food industry (Araújo, 2011;Roberto et al, 2013). Borges et al (2011) and Maia et al (2013) recommend blending 'Isabel Precoce' and 'Isabel' grape juice with a color-rich cultivar, in order to improve juice color.…”

Section: Introductionmentioning

confidence: 99%

“…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%

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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: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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“…Lacampagne et al, (2010) reported a positive impact of ABA on berry colour of grapes. Roberto et al, (2013) found that ABA improved the colour of grapes, especially when applied twice (7 days after veraison + 15 days before harvest) at -1 400 mg l in 'Rubi' table grapes.…”

mentioning

confidence: 96%

Differential crop load and hormonal applications for enhancing fruit quality and yield attributes of grapes var. Flame Seedless

Singh¹,

Arora²,

Gill³

et al. 2017

JEB

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Aim : Methodology :Results : Interpretation :Recently, introduced grape cv. Flame Seedless has uneven berry colour problems under subtropical climatic conditions of northern India.Probably is the major cause of this malady. It is evident that by reducing crop load and application of (ABA) helpful for attainment of uniform and improved quality bunch in grapes. Hence, the present study was conducted to study the combined various levels of crop load and pre-harvest treatments of ABA on fruit quality ( , yield berry and bunch weight, total soluble solids (TSS), and time of ripening) of grapes cv. Flame Seedless. due to high temperature at the time of ripening in subtropical conditions, which inhibit the accumulation of anthocyanins impact of uneven colour of berries/bunch anthocyanin content, , total sugarsVines were retained with three levels of crop load thinned at pea stage viz., 50% (50-65 b u n c h e s / v i n e ) , 7 5 % ( 8 0 -9 0 bunches/vine) and 100% (110-120 bunches/vine). These treatments were compounded with three concentrations of ABA (50, 100 and 150 ppm) applied as foliar sprays at veraison stage.Grape vines with 50% crop load (50-65 bunches/vine) and 150 ppm ABA had better development of berry colour ( 1 4 . 6 0 % u n e v e n c o l o u r o f berries/bunch), ripened 4 days earlier, higher anthocyanin content (41.78 -1 mg100 g ) and bunch weight (375.33 g) as compared to control vines. However, application of 100 ppm ABA at 50% crop load (50-65 bunches/vine) had relatively more berry weight (3.25 g), total sugar content (16.14 %) and TSS (19.15 %). The highest fruit yield (32.60 kg/vine) was recorded with 100% crop load (110-120 bunches/vine) and 100 ppm ABA.The results of the present study showed that 100 to 150 ppm application of ABA at veraison coupled with low crop load 50% (55-65 bunches/ vine) would be helpful in uniform colouration of bunch with improved fruit quality. abscisic acid Journal of Environmental Biology

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“…A partir daí, o efeito do S-aBa foi testado em uvas como 'cabernet Sauvignon', 'Rubi', 'Benitaka' e 'Crimson Seedless', sendo verificado aumento na coloração das bagas (GARDIN et al, 2012;RoBeRto et al, 2012;RoBeRto et al, 2013;Leão et al, 2014;FeRRaRa et al, 2015). Koyama et al (2014a,b) observaram que aplicações exógenas desse regulador na uva 'Isabel' aumentaram a concentração de antocianinas totais nas bagas e nos sucos.…”

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

Cited by 26 publications

References 7 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

Differential crop load and hormonal applications for enhancing fruit quality and yield attributes of grapes var. Flame Seedless

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

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