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Malonic acid, 3(3,4 dichlorophenyl)–1, 1 dimethyurea, Gibberellic acid, and 2,4,5-trichlorophenoxypropionic acid were applied to muscadine grapes (Vitis rotundifolia Michx) during maturation and ripening. Total soluble solids, sugars, anthocyanin contents, and other fruit qualities were affected. 3(3,4 dichlorophenyl)–1, 1 dimethylurea (diuron) seemed to induce better and different effects than the other chemicals.

BERRY RESPONSE OF MUSCADINE GRAPES TO ORGANIC CHEMICAL APPLICATION DURING MATURATION AND RIPENING