Application of abscisic acid increases the colour of ‘Rubi’ grape berries in Southern Brazil
Inadequate colour in red table grapes is a problem that depreciates its visual aspect and market value. Anthocyanins are responsible for red coloration, and their levels are influenced by the thermal amplitude of the growing region. This study aimed to evaluate levels of abscisic acid (ABA) applied in red table grapes in Southern Brazil. Experiment was conducted in Vacaria (28°30'43"S 50°56'02"W 971 m) and Bento Gonçalves (29°10'15"S 51°31'08"W 691 m), in Rio Grande do Sul State, with 'Rubi' cultivar (Vitis vinifera L.). Experimental design was randomized blocks with four repetitions and four plants by repetition, in which were applied the following levels of abscisic acid at veraison: abscisic acid at 0, 200, 400, 600 and 800 ppm. At harvest, physical, chemical and phenolic compounds were analyzed in grape skins. ABA application in different levels influenced the color of berries in Bento Gonçalves and Vacaria. Application of ABA at the doses of 600 ppm in Bento Gonçalves, and 800 ppm in Vacaria, conferred the best colour hue values for 'Rubi' grape berries.
Kretzschmar, A.A., Lerin, S., Fagherazzi, A.F., Mario, A.E., Bastos, F.E.A., Allebrandt, R. and Rufato, L. (2016). Application of abscisic acid increases the colour of ‘Rubi’ grape berries in Southern Brazil. Acta Hortic. 1115, 231-236
Vitis vinifera L., ABA, anthocyanins