‘Isabel’ Grape Treated with Abscisic Acid in Different Maturation Stages - Juniper Publishers

JUNIPER PUBLISHERS-OPEN ACCESS JOURNAL OF HORTICULTURE & ARBORICULTURE

‘Isabel’ Grape Treated with Abscisic Acid in Different Maturation Stages

Authored by Sergio Ruffo Roberto

Isabel grape is one of the main cultivars used for juice processing, but presents deficiency in anthocyanins, pigments responsible for the color. Thus, an alternative for increasing the color is to promote synthesis of this compound, which can be accomplished using growth regulators, like abscisic acid (ABA). This work aimed to evaluate anthocyanins and polyphenols concentration in berry and juice of ‘Isabel’ grape treated with abscisic acid in different maturation stages. Statistical model used was a randomized block design with seven treatments and five replications: control; S-ABA 400mgL-1, applied 7 days before véraison (DBV); S-ABA 400mgL-1, applied at véraison (V); 7 days after véraison (DAV); S-ABA 400mgL-1, applied 7DBV + S-ABA 400mgL-1 35 days after the first application (DAFA); S-ABA 400mgL-1, applied at V + S-ABA 400mgL-1 35DAFA;
and S-ABA 400mgL-1, 7DAV + S-ABA 400mgL-1 35DAFA. S-ABA application increases anthocyanins concentration, color variables, and acceptability of juices in sensory analysis, without affecting polyphenols concentration. Two applications of S-ABA 400mgL-1 provide best results regarding the increment of berries and juice color of ‘Isabel’ grape.

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