Timing and Concentration of Abscisic Acid Applications Affect the Quality of ‘Crimson Seedless’ Grapes

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

doi:10.1080/15538360802003324

Cited by 28 publications

(17 citation statements)

References 10 publications

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“…The means were similar to those reported by Kishino & Roberto (2007) for 'Rubi' grape main characteristics. Similar results were obtained by Peppi et al (2007b) for 'Crimson Seedless' grapes.…”

Section: Notas Científicassupporting

confidence: 78%

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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%

“…In the past, the commercial formulation of ABA was extremely expensive. However, nowadays it has a relative low-cost, making its use feasible for grape growers (Peppi et al, 2007b).…”

Section: Notas Científicasmentioning

confidence: 99%

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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“…Other studies also suggest that the optimal application timing of S-ABA varies according to the cultivar and can be effective even after veraison, as reported for the 'Redglobe' (Peppi et al, 2007a) and 'Crimson Seedless' Table grapes (Peppi et al, 2007b), for which the best time of application was at veraison. For 'Isabel' grape, however, the present study showed that the application of S-ABA can be performed at a wider interval of time, that is, before, during, and after veraison, aiming to increase anthocyanins in berries and in whole juice.…”

Section: Resultsmentioning

confidence: 86%

“…The increase in anthocyanin concentration with ABA application was also observed in berries, skin, pulp, and juice in experiments with 'Isabel', 'Cabernet Sauvignon', 'Pinot Noir', and 'Merlot' grapes (Mori et al, 2005;Owen et al, 2009;Koyama et al, 2010Koyama et al, , 2014aDeis et al, 2011;Giribaldi et al, 2010). However, besides varying according to the cultivar, the increment in anthocyanin concentration with the application of ABA is also affected by weather conditions, since the increase in anthocyanin concentration was not observed in some crops, as in Table grapes, such as 'Redglobe' (Peppi et al, 2007a) and 'Crimson Seedless' (Peppi et al, 2007b).…”

Section: Resultsmentioning

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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Drought and water management in Mediterranean vineyards

Zarrouk

Costa

Francisco

et al. 2015

Grapevine in a Changing Environment

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Timing and Concentration of Abscisic Acid Applications Affect the Quality of ‘Crimson Seedless’ Grapes

Cited by 28 publications

References 10 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

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

Drought and water management in Mediterranean vineyards

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