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Improvement of 'crimson seedless' grape colour by abscisic acid treatment
Year:
2010
Source of publication :
Acta Horticulturae
Authors :
Kaplunov, Tatiana
;
.
Lichter, Amnon
;
.
Lurie, Susan
;
.
Oren-Shamir, Michal
;
.
Ovadia, Rinat
;
.
Zutahy, Yohanan
;
.
Volume :
880
Co-Authors:

Lurie, S., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Lichter, A., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Kaplunov, T., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Zutahy, Y., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Oren-Shamir, M., Department of Ornamental Horticulture, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Ovadia, R., Department of Ornamental Horticulture, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel

Facilitators :
From page:
183
To page:
190
(
Total pages:
8
)
Abstract:
'Crimson Seedless' is a high quality, red, table grape cultivar, which may fail to develop adequate red colour in warm climates. In addition, most bunches contain some green berries when the rest of the bunch has become red. Abscisic acid (ABA) is a plant hormone that increases in grape berry skin at the onset of maturation and is involved in the regulation of anthocyanin accumulation. A commercial formulation, S-ABA (ProTone®), was sprayed in a vineyard at concentrations of 100, 200 and 400 mg L -1 at the beginning of veraison, alone or together with 500 mg L -1 ethephon. In laboratory experiments 200 mg L -1, 400 mg L -1, or 600 mg L -1 were applied to detached berries by allowing uptake through the pedicel. In the vineyard, application of S-ABA affected berry colour, changing the berry colour of the control (29.9 h°) to a darker red in a concentration dependent manner. Ethephon alone enhanced berry coloration to a lesser extent. Ripeness attributes (soluble solids content, titratable acidity, firmness, and berry size) were not affected by S-ABA treatment. Anthocyanin accumulation in berries treated with 400 mg L -1 S-ABA was almost double that of control berries, although the anthocyanin composition was similar. Green or breaker stage detached berries developed red colour after uptake of S-ABA through the pedicel. Detached berries may, therefore, serve as an efficient system with which to test the effects of S-ABA and its interactions with other factors which influence colour development.
Note:
Related Files :
Abscisic acid
anthocyanin
color
Grapes
ripening
seedless varieties
Table grapes
Vitaceae
Vitis / grapes
Vitis vinifera
Show More
Related Content
More details
DOI :
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
20929
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:40
You may also be interested in
Scientific Publication
Improvement of 'crimson seedless' grape colour by abscisic acid treatment
880

Lurie, S., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Lichter, A., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Kaplunov, T., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Zutahy, Y., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Oren-Shamir, M., Department of Ornamental Horticulture, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Ovadia, R., Department of Ornamental Horticulture, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel

Improvement of 'crimson seedless' grape colour by abscisic acid treatment
'Crimson Seedless' is a high quality, red, table grape cultivar, which may fail to develop adequate red colour in warm climates. In addition, most bunches contain some green berries when the rest of the bunch has become red. Abscisic acid (ABA) is a plant hormone that increases in grape berry skin at the onset of maturation and is involved in the regulation of anthocyanin accumulation. A commercial formulation, S-ABA (ProTone®), was sprayed in a vineyard at concentrations of 100, 200 and 400 mg L -1 at the beginning of veraison, alone or together with 500 mg L -1 ethephon. In laboratory experiments 200 mg L -1, 400 mg L -1, or 600 mg L -1 were applied to detached berries by allowing uptake through the pedicel. In the vineyard, application of S-ABA affected berry colour, changing the berry colour of the control (29.9 h°) to a darker red in a concentration dependent manner. Ethephon alone enhanced berry coloration to a lesser extent. Ripeness attributes (soluble solids content, titratable acidity, firmness, and berry size) were not affected by S-ABA treatment. Anthocyanin accumulation in berries treated with 400 mg L -1 S-ABA was almost double that of control berries, although the anthocyanin composition was similar. Green or breaker stage detached berries developed red colour after uptake of S-ABA through the pedicel. Detached berries may, therefore, serve as an efficient system with which to test the effects of S-ABA and its interactions with other factors which influence colour development.
Scientific Publication
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