Abscisic acid applications increases color in grapes and juice of ‘Isabel’

Rufato, Léo; Lerin, S.; Allebrandt, Ricardo; Fagherazzi, Antônio Felippe; Mario, A.E.; Boff, Carissimi; Kretzschmar, Aike Anneliese

doi:10.17660/actahortic.2016.1115.32

Cited by 4 publications

(7 citation statements)

References 16 publications

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“…Sandhu et al (2011) also did not find significant differences for chemical analyses in 'Noble' table grapes and 'Alachua' wine grapes, with S-ABA applications. Rufato et al (2016) observed no statistical differences in the chemical characteristics of berries with exogenous applications of different S-ABA doses in Cabernet Sauvignon grapes. Soluble solids contents and total acidity were also not affected in Merlot and Cabernet Sauvignon cultivars by defoliation in the pre-ripening stage of fruits (ANZANELLO; SOUZA; COELHO, 2011).…”

Section: Discussionmentioning

confidence: 65%

“…For the analysis of wines from Malbec grapes, defoliation or S-ABA applications increased total anthocyanins and total polyphenols in at least one of the seasons. Rufato et al (2016) observed increases in total polyphenols and anthocyanins in wines from grapes treated with S-ABA. These improvement could be of great commercial interest considering that polyphenols are the main compounds responsible for aroma, flavor and color of red wines according to Kennedy (2008).…”

Section: Discussionmentioning

confidence: 73%

“…Both defoliation and S-ABA applications led to an increase in total polyphenol content in at least one of the cycles. Accordingly, Rufato et al (2016)verified an increase in the total polyphenol content in 'Isabella'grapes treated with S-ABA at 600 mg L -1 .…”

Section: Discussionmentioning

confidence: 80%

“…Similar results were also found by Koyama et al(2014a), Koyama et al (2014b)and Yamamoto et al (2015), who verified an increase in total anthocyanin contents in berries of 'Isabella' (V. labrusca) juice grapes. Rufato et al(2016)observed 48% and 80% increase in anthocyanin content for 600 and 800 mg L -1 S-ABA doses, respectively. Maximum total polyphenols concentration was 600 mg L -1 in 'Isabella' grapes.…”

Section: Discussionmentioning

confidence: 87%

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Defoliation, application of S-ABA and vegetal extracts on the quality of grape and wine Malbec cultivar

Pessenti

Ayub

Botelho³

2019

Rev. Bras. Frutic.

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High rainfall and low temperatures can cause grapes not to reach adequate maturation indexes. The aim of this work was to evaluate the effect of leaf removal, hormonal regulator and vegetable extracts on the quality of grape and wine. An experiment was conducted in a vineyard of Malbec cv.in southern Brazil by two consecutive seasons. Treatments were: 1) control, 2) manual defoliation in early maturation; 3) defoliation 15 days after the first defoliation; 4) S-ABA200 mg L-1; 5) S-ABA400 mg L-1; 6) S-ABA600 mg L-1. 7) vegetal Stachytarpheta cayenensis extract (100 g L-1) and 8) Cymbopogon citratus 100 g L-1. Diameter and length of canes, soluble solids, titratable acidity, anthocyanins and polyphenols in berry and wine, photosynthetically active radiation (PAR), chlorophyll index, defoliation percentage and leaf chlorosis and color index of berry skin were evaluated. Defoliation and S-ABA increased PAR. S-ABA provided leaf chlorosis and lowered the chlorophyll content, causing senescence. Defoliation and S-ABA increased the levels of total polyphenols, anthocyanins both in berry skin and wine of grapes Malbec cv. Vegetal extracts applied did not influence physical and chemical analyses, neither in anthocyanins and total polyphenols.

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Section: Discussionmentioning

confidence: 65%

Section: Discussionmentioning

confidence: 73%

Section: Discussionmentioning

confidence: 80%

Section: Discussionmentioning

confidence: 87%

See 2 more Smart Citations

Defoliation, application of S-ABA and vegetal extracts on the quality of grape and wine Malbec cultivar

Pessenti

Ayub

Botelho³

2019

Rev. Bras. Frutic.

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“…La concentración de 600 mg L −1 mostró el mayor incremento que fue superior en 130 mg L −1 de polifenoles totales que el testigo. Lo que coincide con los resultados de Rufato et al (2016), quienes reportan incrementos de 600 mg L −1 de AAB en el cultivar Isabel, y con Jeon et al (2004), quienes observaron que la síntesis de compuestos fenólicos aumenta con la aplicación de AAB en él envero. El AAB de cualquier dosis incrementó de forma significativa en el contenido de procianidinas (Figura 2), presentando los frutos tratados con 800 mg L −1 de AAB el mayor contenido.…”

Section: Resultados Y Discusiónunclassified

Efecto del ácido abscísico sobre fenotipo y calidad del fruto en vid Shiraz

Rodríguez

2019

Ecosist. Recur. Agropec.

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Nota científica recibida: 20 de septiembre de 2018 aceptada: 02 de noviembre de 2018 RESUMEN. El objetivo fue determinar el efecto del ácido abscísico (AAB) en el rendimiento y calidad de frutos de vid cultivar Shiraz. Se evaluó en campo la longitud y peso de racimos; y el rendimiento por planta. En laboratorio se determinó en los frutos maduros el pH, acidez y solidos solubles; además del contenido de polifenoles totales, procianidinas y antocianinas totales considerando que estas sustancias influyen en la coloración de los hollejos en las bayas. El experimento se realizó en Parras de la Fuente, Coahuila. El AAB se asperjó durante el envero a 0 (agua-testigo), 200, 400, 600 y 800 mg L −1. Se observó que el AAB a cualquier dosis no modificó parámetros fenotípicos; tampoco, solidos solubles, acidez y pH. El AAB provocó incrementos significativos en polifenoles (23%), procianidinas (25%) y antocianinas totales (20%) en frutos con las dosis de 800, 600 y 200 mg L −1 , respectivamente.

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Influence of abscisic acid,Ascophyllum nodosumandAloe veraon the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety

Pessenti

Ayub²,

Filho³

et al. 2022

Ciência Téc. Vitiv.

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In viticulture, various techniques can be used to improve productivity, tolerance to biotic or abiotic stress, the quality of grapes and wines such as the use of plant regulators and biostimulants. Thus, the objective of this work was to evaluate the effect of application of abscisic acid (S-ABA), Ascophyllum nodosum (A. nodosum) seaweed extract and Aloe vera (A. vera) gel on phenolic composition and chromatic characteristics of grapes from the 'Cabernet Sauvignon' variety. The experiment was conducted in a commercial vineyard in Campo Largo - Paraná, in two consecutive seasons, 2017/18 and 2018/19, involving the following treatments: 1) control; 2) (S-ABA) 400 mg/L; 3) S- ABA 600 mg/L; 4) A. vera gel 200 mL/L; 5) A. vera gel 400 mL/L; 6) seaweed extract 0.2 mL/L; 7) seaweed extract 0.4 mL/L. Two applications were performed with the seaweed extract and A. gel when the bunches were at veraison stage (50 and 75% of grape berries with coloration). Total anthocyanins content, total polyphenols content and activity of phenylalanine ammonia-lyase (PAL), polyphenoloxidase and peroxidase enzymes were assessed in the berries skin. Total anthocyanins, individual anthocyanins and total polyphenol contents as well as lightness, chroma and hue angle were analyzed in the corresponding wines. S-ABA increased the content of anthocyanins and total polyphenols, as well as the activity of PAL in the first season. A. nodosum (AN) seaweed extract increased the total polyphenol content, total anthocyanins content and PAL in the berry skin of 'Cabernet Sauvignon' variety. S-ABA increased the total polyphenol content and anthocyanins in wine, as well as the A. nodosum, in at least one of the evaluated seasons.

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Abscisic acid applications increases color in grapes and juice of ‘Isabel’

Cited by 4 publications

References 16 publications

Defoliation, application of S-ABA and vegetal extracts on the quality of grape and wine Malbec cultivar

Defoliation, application of S-ABA and vegetal extracts on the quality of grape and wine Malbec cultivar

Efecto del ácido abscísico sobre fenotipo y calidad del fruto en vid Shiraz

Influence of abscisic acid,Ascophyllum nodosumandAloe veraon the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety

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