Influence of abscisic acid in triggering "véraison" in grape berry skins of <em>Vitis vinifera</em> L. cv. Cabernet-Sauvignon

Abstract

&lt;p style="text-align: justify;"&gt;Grape berry ripening is characterised by numerous metabolic and physiological changes, placed under hormonal control. The phytohormone abscisic acid (ABA) is considered as a possible promoter of « véraison », since it accumulates at this time. In order to evaluate its impact, we assess the effect of ABA on several parameters of maturity: anthocyanins synthesis, phenylalanine ammonia-lyase activity, sugar contents, acidity and maturity index, both in untreated berry skin and in skin of berries submitted to applications of exogenous ABA. The maturation processes we focused on appear ABA-dependent, as they occured immediately after ABA accumulation in the skin. Treatment also shows a close relationship between ABA and the beginning of ripening. These results allow us to conclude that ABA content could modulate the triggering of « véraison ».&lt;/p&gt;

Possible roles of both abscisic acid and indol-acetic acid in controlling grape berry ripening process

“…Merlot during ripening. ABA accumulates during the colour change period, in agreement with other works (Antonin et al, 2003;DaPeng et al 1997;Gagné et al, 2006), suggesting a central role of ABA in triggering veraison and ripening. This accumulation is clearly related to the change of skin coloration.…”

“…This accumulation is clearly related to the change of skin coloration. In addition of the modifications of ABA contents in the berries, it has been shown by many studies that the change in berry colour and the modifications in the chlorophyll loss were related to the increase in ABA concentration (Gagné et al, 2006;Wang et al, 2005). Our results suggested then that hormonal changes due to the modifications of ABA statues could influence and induced the onset of ripening process.…”

“…This plant growth regulator is also associated with grape maturation: endogenous ABA levels increase during ripening, with a maximal level at the end of the colour change period, called « veraison » by viticulturists (Antonin et al, 2003;Broquedis, 1987;During et al, 1978;Gagné et al, 2006) and control the expression of some genes encoding for phenol compounds (Jeong et al, 2004) or cell wall hydrolases (Lohani et al, 2004).…”

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

“…These results confirmed the finding of earlier studies also where good correlations between ripening of grape berries and accumulation of various transcripts of polygalacturonase, pectin methylesterase, cellulose synthase and expansins were recorded. In addition to this, auxin has been proposed as a negative regulator (Davies et al 1997) while ABA is reported to act as a positive regulator of berry ripening (Gagne et al 2006).…”

Impact of marine extracts applications on cv. Syrah grape (Vitis vinifera L.) yield components, harvest juice quality parameters, and nutrient uptake

“…Frost events after budbreak or extreme temperatures and precipitation during bloom can cause substantial yield losses by reducing the number and size of fruit clusters [21][22][23]. Fruit yield can also be influenced by management practices such as irrigation strategy [13], canopy manipulation [24], pruning [24], fertilizers [25,26], biostimulants [27][28][29][30][31][32][33][34][35], and rootstock selection [36].…”