Changes in Anthocyanin and Phenolics Content of Grapevine Leaf and Fruit Tissues Treated with Sucrose, Nitrate, and Abscisic Acid | Zendy

Andrew Pirie | Zendy; Michael G. Mullins | Zendy

Open Access

Changes in Anthocyanin and Phenolics Content of Grapevine Leaf and Fruit Tissues Treated with Sucrose, Nitrate, and Abscisic Acid

Author(s) -

Andrew Pirie,

Michael G. Mullins

Publication year - 1976

Publication title -

plant physiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 3.554

H-Index - 312

eISSN - 1532-2548

pISSN - 0032-0889

DOI - 10.1104/pp.58.4.468

Subject(s) - abscisic acid , anthocyanin , sucrose , botany , nitrate , chemistry , horticulture , biology , food science , biochemistry , gene , organic chemistry

Sucrose (0.04 to 0.12 m) induces accumulation of both total phenolics and anthocyanin in leaf discs of grapevine (Vitis vinifera L.) incubated in intermittent light. Abscisic acid (20 muM) and 2-chloroethyl phosphonic acid (60 mum) act synergistically with the sucrose to enhance its induction of both total phenolics and anthocyanin. The magnitude of this interaction depends on leaf age. Nitrate (30 mm) inhibits sucrose induction of phenolics and anthocyanin. Levels of total phenolics and anthocyanin changed independently.

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