English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study aimed to assess the application effect of abscisic acid (S-ABA) on color, and total anthocyanin and phenolic compound contents of the ‘Niagara Rosada’ grapes. The experiment was carried out in a commercial vineyard located in Jales, SP, Brazil, during 2014/2015. The randomized block design was used with four treatments and five replications. The treatments consisted of applying different concentrations of S-ABA: 0 mg L-1 (control); 400 mg L-1 of S-ABA at the beginning of maturation (BM); 400 mg L-1 of S-ABA in the BM + 200 mg L-1 25 days after the first application (25 DAFA) and 400 mg L-1 of S-ABA in IM + 400 mg L-1 at 25 DAFA. At harvest, the following variables were evaluated: luminosity (L*), saturation (C*), hue (h°) and color index (CIRG). The total anthocyanin content, as well the total phenolic compounds of berries were also determined. The application of 400 mg L-1 of S-ABA in the BM + 200 mg L-1 to 25 DAFA significantly increased the total anthocyanin content of the ‘Niagara Rosada’ grapes, improving the color of the berries as well.       Key words: Abscisic acid, Niagara Rosada’ grapes, color, total anthocyanin, phenolic compound.

Improvement of color and increase in anthocyanin content of Niagara Rosada grapes with application of abscisic acid