Anthocyanin Accumulation and Color Development of ‘Benitaka’ Table Grape Subjected to Exogenous Abscisic Acid Application at Different Timings of Ripening

Abstract

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, a second application was performed 10 days after the first application. Berries were analyzed for weekly and daily anthocyanin accumulations, weekly and daily color index development (CIRG), total soluble solids (TSS) content, titratable acidity (TA), and maturation index (TSS/TA). Grapes subjected to exogenous application of S-ABA at any time of veraison, especially at PRV or at V, significantly increased the anthocyanin accumulation as well as berry color index development. Other chemical properties of grapes (i.e., TSS, TA, and TSS/TA evolution) were not affected by the use of S-ABA and followed a predictable pattern in relation to days of berries ripening.

Sulphur Dioxide Pads Can Reduce Gray Mold While Maintaining the Quality of Clamshell-Packaged ‘BRS Nubia’ Seeded Table Grapes Grown under Protected Cultivation

“…At the end of cold storage (45 DCS) and at the end of shelf life (6 DSL), mass loss (%), shattered berries (%), stem browning, berry firmness (N), TSS, titratable acidity (TA), and TSS/TA ratio and color index (CIRG) were evaluated according to Ahmed et al (2019) [15] and Chaves Junior et al (2019) [8]. Also, total anthocyanin concentration was evaluated only at the end of shelf life (6 DSL) following the methods of Shahab et al, (2019) [16].…”

“…For total anthocyanin concentration, 3 g of berry skin were used from each plot, gently separated from the flesh using a sterile blade, and washed with distilled and deionized water. Skins were dried and added to 30 mL of acidified methanol (HCl 1% + methanol 99%) and left in the dark for 48 h. Total anthocyanin content was evaluated at 520 nm using a spectrophotometer (Genesys™ 10S UV-VIS ® , Thermo Scientific, Waltham, MA, USA), and the results were expressed as mg of total anthocyanins of malvidin-3-glucoside per g of berry skin (mg/g) [16].…”

Abscisic Acid Application Affects Color and Acceptance of the New Hybrid ‘BRS Melodia’ Seedless Grape Grown in a Subtropical Region

“…However, late applications may have limited the effect because the physiological stage of the berry may not be more active to respond to the growth regulator (Ferrara et al, 2015). Other cultivars showed a positive effect of S-ABA application, as in 'Flame Seedless' table grapes, where 300 and 600 mg • L -1 applications of the growth regulator at veraison resulted in improved color attributes of berries (Peppi and Fidelibus, 2008), and the same result was observed with 'Benitaka' and 'Rubi' table grapes grown in subtropical conditions (Roberto et al, 2012(Roberto et al, , 2013Shahab et al, 2019).…”

Viticulture and Winemaking under Climate Change

“…Other articles are devoted to new and innovative management practices that could prove beneficial under future climates, such as the semi-minimal pruned hedge [22], the application of kaolin clay [23], or even the introduction of unmanned aerial vehicles in vineyards to assess climate change impacts [24]. There are studies devoted to understanding the adaptation potential of some grapevine varieties under the context of climate change [25][26][27], while another article studies the effect of future enhanced CO 2 levels on specific vine pests. Overall, the current special issue incorporates several areas of research related to climate change impact on viticulture and winemaking, allowing the expansion of current scientific knowledge on this issue.…”