Effects of plant growth regulators and high temperature on colour (original) (raw)
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Journal of Plant Growth Regulation, 2013
Crimson Seedless' is a table grape cultivar that often fails to develop adequate red color in Mediterranean climates. Application of abscisic acid (S-ABA) may be an aid for improving color, but its potential effects on overall quality and S-ABA concentration of the berry should be also considered. We tested two concentrations (200 and 400 mg/L) and different times of application (from 1 week after veraison up to 9 days before harvest) of a commercial formulation of S-ABA (ProTone Ò) to verify the effect on harvestable bunches, color, chemical characteristics, metabolic profile, and S-ABA concentration in the berry. It was found that either the application of S-ABA at 400 mg/L one week after veraison or the application of S-ABA at 400 mg/L one week and four weeks after veraison positively affected the berry skin color, shifting the hue (h°) from 20 to a more red-violet hue (h°= 11-12). In general, the application of S-ABA, with the exception of the late treatments, enhanced coloration of the berries and increased the amount of harvestable bunches at the first pick because it promoted the skin-coloring process. S-ABA did not affect berry firmness but reduced the berry detachment force. Nevertheless, the values remained sufficiently high and the general quality of the bunch was not compromised. Ripening parameters (°Brix, pH, titratable acidity) were not affected by S-ABA applications, and even the primary metabolite profile was not influenced by the treatments as ascertained by multivariate statistical analyses [principal component analyses (PCA) and partial least squares discriminant analysis (PLS-DA)] applied to nuclear magnetic resonance (NMR) data. The S-ABA concentration in the berry, when treatments were performed around veraison, was within the natural range for grape (10-400 ng/g f.w.), whereas when late treatments were applied (few days before harvest), the concentration was higher (more than 1,000 ng/g f.w.). The best results for yield, quality, and S-ABA concentration in the berry were observed for the treatments performed a few days after veraison at the dose of 400 mg/L. This study gives new information about the positive effects of S-ABA on color without any particular change in the metabolic profile of the berry.
Australian Journal of Crop Science, 2017
The color of the berry grapes is due to existence of anthocyanins and their accumulation seems to be regulated, at least in part, by abscisic acid. Therefore, exogenous applications of this regulator may increase the anthocyanins concentration in the grapes skin. The objective of this study was to evaluate the effect of abscisic acid on the color of berries and in the anthocyanin accumulation and total phenolic compounds of 'Rubi' grapes. The 'Rubi' grape (Vitis vinifera) variety was studied in the sixth year of production. The experimental design was randomized blocks, with 4 treatments and 6 replications. The treatments consisted of isomer concentrations of (S)-cis-abscisic acid (S-ABA), as follow: Control (0 mg L-1); 400 mg L-1 de S-ABA at the beginning of the maturation (BM); 400 mg L-1 at BM + 200 mg L-1 at 25 DAFA (25 days after the first application) and 400 mg L-1 in BM + 400 mg L-1 at 25 DAFA. The berry bunches were sprayed in the morning, using costal sprayer providing full and uniform coverage. The colorimetric characteristics were determined with colorimeter obtaining the following variables: luminosity, saturation, hue angle and color index. The fresh mass, length and width of bunch (berries and stems), number of berries per bunch, soluble solids, titratable acidity, soluble solids/acidity ratio, pH, reducing sugars, anthocyanins, and phenolic compounds were evaluated. The abscisic acid (S-ABA) promoted the physical characteristics of the bunch and berries slightly with no effect on the stems. However, it triggered significant increase in soluble solids content and in the soluble solids/acidity ratio. It also increased the anthocyanin and total phenolic compounds, especially when applied twice, regardless of the concentration, in addition to improve color attributes. It is recommended the application of 400 mg L-1 at BM + 200 mg L-1 at 25 DAFA can be useful to increase anthocyanin and total phenolic and to improve color attributes.
The Effects of Some Exogenous Applications on Quality in ‘Crimson Seedless’ Grape
Erwerbs-obstbau, 2020
'Crimson Seedless' is a red seedless table grape (Vitis vinifera) and although it is widely cultivated in Aegean Region, it does not develop adequate color in warm climate. The present study was carried out to estimate the effect of abscisic acid (S-ABA), ethephon and girdling on color of bunches and metabolic profile on 'Crimson Seedless' grapevine variety. To achieve this goal, experimental treatments were carried out during two successive seasons (2017-2018). Experimental materials were eight-year-old 'Crimson Seedless' grapevines grafted onto 1103P (V. berlandieri x V. rupestris) of similar vigor and grown in a loamy soil structure under drip irrigation system. In this study a randomized block experimental design with three replications was used, with each plot consisting of six grapevines. Exogenous plant growth regulator (PGR) like S-ABA and Ethephon was applied to the plant materials in five different application method. T4 (S-ABA+ Ethephon) application for 'Crimson Seedless' grape among different applications yielded more effective results on maturity index (SS/TA), total soluble solids (°Brix), a * , CIRG (Color Index of Red Grapes) and cluster lenght (mm) properties than other applications. Exogenous S-ABA+ Ethephon promoted color development in 'Crimson Seedless' grape berries. For this reason, it has been determined that T4 (S-ABA+ Ethephon) treatment gives the best results for "Crimson Seeddless" grape variety. These results indicate that 'Crimson Seedless' grapevines grown in a warm climate, where color development is poor, would benefit from a spray of 400 mg/L S-ABA, ten days after the veraison and 500 mg/L Ethephon, ten days after the first S-ABA application.
Postharvest Biology and Technology, 2007
Crimson Seedless' is a popular table grape cultivar, but in warm-climates, its fruits often fail to develop adequate red color, even after they have been treated with ethephon. Application of abscisic acid (ABA) may improve color more effectively than ethephon, but its potential effects on postharvest quality must be considered before recommending its use on table grapes. Therefore, we compared the postharvest quality attributes of grapes treated preharvest with 250 L L −1 ethephon, the current industry standard, to that of grapes treated with 150 or 300 L L −1 ABA, or nontreated. Treatment with either ethephon or 150 L L −1 ABA allowed grapes to be harvested 10 d before nontreated fruit, and fruits treated with 300 L L −1 ABA attained marketable quality 30 d before nontreated fruit. Early harvest was possible because the treatments induced more rapid coloring of the grapes, and though total yield was not affected by any plant growth regulator (PGR), all PGRs doubled packable yields by improving the color of the grapes. ABA-treated grapes were characterized by superior appearance both in berries and clusters' rachises compared to ethephon-treated and control grapes. Other quality attributes such as firmness, berry weight, decay incidence, and shatter remained unaffected among treatments. Therefore, ABA is an effective alternative to ethephon for enhancing the color and maintaining postharvest quality of 'Crimson Seedless' grapes.
Agronomy, 2019
In colored table grapes, the anthocyanin contents are inhibited by the high temperature during ripening and berries suffer a lack of skin color, thus affecting their market value. In order to overcome this issue, a research study was planned to evaluate the influence of (S)-cis-abscisic acid (S-ABA) on rates of anthocyanin accumulation in table grapes when applied at different timings of ripening, and to quantify the gradual increase of berry color. The study was conducted in a commercial vineyard of ‘Benitaka’ table grapes (Vitis vinifera L.), grown under double annual cropping system in a subtropical area. The trials were carried out during two consecutive seasons (i.e., summer season of 2015 and off-season of 2016). The treatments used for the experiments contained 400 mg L−1 S-ABA applied at different timings of veraison (the onset of ripening), as follows: control (with no application); at pre-veraison (PRV); at veraison (V); and at post-veraison (POV). For all S-ABA treatments...
UV-B and abscisic acid effects on grape berry maturation and quality
Journal of Berry Research
This review provides an overview of existing literature on the effects of ultraviolet-B (UV-B) radiation and abscisic acid (ABA) on physiological and biochemical aspects affecting grape berry (Vitis vinifera L.) growth, maturation and their quality for winemaking. The UV-B (280-315 nm) comprises only a small fraction of sunlight that reaches the Earth's surface, but has enough energy to cause large photobiological effects on higher plants. The UV-B levels are greater in the tropics than in upper latitudes and also increase with altitude, hence some vineyards are exposed to high UV-B but photoprotection and repair mechanisms are usually sufficient to prevent the occurrence of damage in grapevine tissues. ABA is a phytohormone that, aside to control stomatal aperture, regulates acclimation to adverse environmental conditions, and controls grape berry maturation (non-climacteric). A promotive effect of UV-B on ABA biosynthesis has been found in grapevine leaves. Accumulation of phenols (namely phenolic acids, stilbenes and flavonoids) is an acclimation and protective response against UV-B, either directly by absorbing UV-B in epidermal tissues and/or by reducing its penetration through underlying tissues, or indirectly by scavenging free radicals so acting as antioxidants. High UV-B and ABA applications increase total phenols in grape berries, but those with higher antioxidant capacity (i.e. dihydroxylated anthocyanidins and flavonols like quercetin) are increased relatively more. These treatments also hasten berry sugar and phenol accumulation, but reduce berry growth and sugar per berry at harvest, and therefore decrease yield. The quality of grape berries for winemaking integrates various aspects, but for red wines, it has a high correlation with accumulation of phenolics stimulated by UV-B and ABA.
HortScience
Poor coloration of red grapes grown in warm regions is a frequent problem that decreases production efficiency. Most table grape growers use ethephon to improve color, but its influence on color development is erratic, and it may reduce berry firmness. Application of S-abscisic acid (ABA) to grapes can increase the anthocyanins in their skins, but no protocols have been established regarding its potential commercial use. Therefore, we evaluated the effects of ABA and ethephon treatments on fruit quality characteristics, including those related to firmness and color, on `Flame Seedless' grapes (Vitis vinifera L.) in several experiments over three consecutive seasons. Abscisic acid had few effects on berry weight or juice composition, but it increased berry softening and skin anthocyanin concentrations. The effect of ABA on berry firmness was similar to ethephon. With respect to skin anthocyanin concentration and fruit color characteristics, 300 mg·L–1 ABA applied at veraison was ...
The Horticulture Journal, 2022
Changes in anthocyanin and endogenous abscisic acid (ABA) contents in the berry skins of Vitis labruscana × V. vinifera cultivars, 'Aki Queen', and 'Ruby Roman' were investigated during the fruit development period. Color development of 'Aki Queen' berries mainly occurred within 20 days post véraison, while that of the 'Ruby Roman' was prolonged for about 40 days. In both cultivars, the ABA level in the berry skin started to increase a few days before véraison; however, ABA accumulation ceased approximately 10 days after véraison in 'Aki Queen', while it continued until the late stage of maturation in 'Ruby Roman'. In addition, higher indole-3-acetate aspartate (IAA-Asp) and lower isopentenyladenine (iP) contents were observed in 'Ruby Roman' than in 'Aki Queen' at the late development stage. The expression analysis of genes involved in ABA metabolism revealed that V. vinifera 9-cis-epoxycarotenoid dioxygenase 3 (VviNCED3), which is assumed to play a major role in ABA biosynthesis, remained relatively higher in 'Ruby Roman' than in 'Aki Queen' after véraison. Considering that ABA plays a regulatory role in grape maturation, these results may indicate that the coloration of 'Ruby Roman' at the later stage of maturation is partly attributable to an increased ABA pool in berry skins.
Journal International Des Sciences De La Vigne Et Du Vin International Journal of Vine and Wine Sciences, 2007
The objective was to better understand the mechanisms involved in grape ripening that brings about important changes in the physiology and chemistry of the fruit. So we focused on the involvement of two growth regulators: abscisic acid (ABA) and indol-acetic acid (IAA) in controlling grape berry ripening process Methods and results: We described the evolution of the two plant growth regulators during the development of cv. Merlot grapes (Vitis vinifera L.). In order to better understand the role of ABA and IAA in the ripening control, these two growth regulators were applied on the grapes at the onset of veraison. The hormonal profile was established on treated berries and different physiological parameters were assayed to evaluate the effects of both applications. The partitioning of both plant growth regulators in nontreated berries showed that ABA and IAA accumulated at the onset of ripening. Moreover, it appeared that endogenous ABA decreased progressively in the flesh while accumulated in the skin from the beginning of the colour change to maturity. The hormonal treatments modified the hormonal profile and several physiological parameters: sugar, acidity, colour, and Botrytis sensibility. Conclusion: These findings suggest that both treatments have modified the ripening process. Exogenous ABA has induced advancement in grape ripening, while IAA application has delayed this process. These observations support the view that the grape ripening process may be influenced by the hormonal status. Significance and impact of study: This study gives new information about the ripening control of the non-climacteric fruits. In grape berries, it provides evidence of a possible co-involvement of ABA and IAA in controlling ripening process.