Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of 'Rubi' table grape (Vitis vinifera)
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.21475/ajcs.17.11.02.p269 http://hdl.handle.net/11449/228294 |
Resumo: | 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. |
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Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of 'Rubi' table grape (Vitis vinifera)BiochemistryColor indexPlant physiologyS-ABAVitis vinifera L.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.Department of Horticulture São Paulo State University 'Júlio de Mesquita Filho' Faculty of Agricultural Sciences (FCA), José Barbosa de Barros, no 1.780Department of Chemistry and Biochemistry São Paulo State University 'Júlio de Mesquita Filho' Institute of Biosciences (IBB), Dr. Antônio Celso Wagner Zanin, s/nDepartment of Agronomy Londrina State University, Celso Garcia Cid Road, km 380Department of Horticulture São Paulo State University 'Júlio de Mesquita Filho' Faculty of Agricultural Sciences (FCA), José Barbosa de Barros, no 1.780Department of Chemistry and Biochemistry São Paulo State University 'Júlio de Mesquita Filho' Institute of Biosciences (IBB), Dr. Antônio Celso Wagner Zanin, s/nUniversidade Estadual Paulista (UNESP)Universidade Estadual de Londrina (UEL)Neto, Francisco José Domingues [UNESP]Tecchio, Marco Antonio [UNESP]Junior, Adilson Pimentel [UNESP]Vedoato, Bruna Thais Ferracioli [UNESP]Lima, Giuseppina Pace Pereira [UNESP]Roberto, Sergio Ruffo2022-04-29T08:00:16Z2022-04-29T08:00:16Z2017-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article199-205http://dx.doi.org/10.21475/ajcs.17.11.02.p269Australian Journal of Crop Science, v. 11, n. 2, p. 199-205, 2017.1835-27071835-2693http://hdl.handle.net/11449/22829410.21475/ajcs.17.11.02.p2692-s2.0-85014238835Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengAustralian Journal of Crop Scienceinfo:eu-repo/semantics/openAccess2022-04-29T08:00:16Zoai:repositorio.unesp.br:11449/228294Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-29T08:00:16Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of 'Rubi' table grape (Vitis vinifera) |
title |
Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of 'Rubi' table grape (Vitis vinifera) |
spellingShingle |
Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of 'Rubi' table grape (Vitis vinifera) Neto, Francisco José Domingues [UNESP] Biochemistry Color index Plant physiology S-ABA Vitis vinifera L. |
title_short |
Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of 'Rubi' table grape (Vitis vinifera) |
title_full |
Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of 'Rubi' table grape (Vitis vinifera) |
title_fullStr |
Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of 'Rubi' table grape (Vitis vinifera) |
title_full_unstemmed |
Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of 'Rubi' table grape (Vitis vinifera) |
title_sort |
Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of 'Rubi' table grape (Vitis vinifera) |
author |
Neto, Francisco José Domingues [UNESP] |
author_facet |
Neto, Francisco José Domingues [UNESP] Tecchio, Marco Antonio [UNESP] Junior, Adilson Pimentel [UNESP] Vedoato, Bruna Thais Ferracioli [UNESP] Lima, Giuseppina Pace Pereira [UNESP] Roberto, Sergio Ruffo |
author_role |
author |
author2 |
Tecchio, Marco Antonio [UNESP] Junior, Adilson Pimentel [UNESP] Vedoato, Bruna Thais Ferracioli [UNESP] Lima, Giuseppina Pace Pereira [UNESP] Roberto, Sergio Ruffo |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) Universidade Estadual de Londrina (UEL) |
dc.contributor.author.fl_str_mv |
Neto, Francisco José Domingues [UNESP] Tecchio, Marco Antonio [UNESP] Junior, Adilson Pimentel [UNESP] Vedoato, Bruna Thais Ferracioli [UNESP] Lima, Giuseppina Pace Pereira [UNESP] Roberto, Sergio Ruffo |
dc.subject.por.fl_str_mv |
Biochemistry Color index Plant physiology S-ABA Vitis vinifera L. |
topic |
Biochemistry Color index Plant physiology S-ABA Vitis vinifera L. |
description |
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. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-01-01 2022-04-29T08:00:16Z 2022-04-29T08:00:16Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.21475/ajcs.17.11.02.p269 Australian Journal of Crop Science, v. 11, n. 2, p. 199-205, 2017. 1835-2707 1835-2693 http://hdl.handle.net/11449/228294 10.21475/ajcs.17.11.02.p269 2-s2.0-85014238835 |
url |
http://dx.doi.org/10.21475/ajcs.17.11.02.p269 http://hdl.handle.net/11449/228294 |
identifier_str_mv |
Australian Journal of Crop Science, v. 11, n. 2, p. 199-205, 2017. 1835-2707 1835-2693 10.21475/ajcs.17.11.02.p269 2-s2.0-85014238835 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Australian Journal of Crop Science |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
199-205 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1797790325619556352 |