Abstract
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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Claims 8
Claim · model-written summary
S-ABA slightly improved physical characteristics of grape bunches and berries.
- Taxon
- Vitis vinifera
Vitis viniferat0 - Material
- Rubit0
- Organ / stage
- bunch and berriese0
- Treatment
- abscisic acid (S-ABA)e0
- Outcome
- physical characteristics of the bunch and berriese0
- Direction
- promotede0
- Qualifier
- slightlye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The abscisic acid (S-ABA) promoted the physical characteristics of the bunch and berries slightly”
t0“‘Rubi’ table grape (Vitis vinifera)”
Claim · model-written summary
S-ABA had no effect on grape stems.
- Taxon
- Vitis viniferaVitis viniferat0
- Organ / stage
- stemse0
- Treatment
- abscisic acid (S-ABA)e1
- Outcome
- stemse0
- Direction
- no effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with no effect on the stems”
e1“The abscisic acid (S-ABA) promoted the physical characteristics”
t0“‘Rubi’ table grape (Vitis vinifera)”
Claim · model-written summary
S-ABA significantly increased soluble solids content.
- Taxon
- Vitis viniferaVitis viniferat0
- Treatment
- abscisic acid (S-ABA)e0
- Outcome
- soluble solids contente1
- Direction
- increasee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The abscisic acid (S-ABA)”
e1“it triggered significant increase in soluble solids content”
t0“‘Rubi’ table grape (Vitis vinifera)”
Claim · model-written summary
S-ABA significantly increased the soluble solids to acidity ratio.
- Taxon
- Vitis viniferaVitis viniferat0
- Treatment
- abscisic acid (S-ABA)e0
- Outcome
- soluble solids/acidity ratioe1
- Direction
- increasee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The abscisic acid (S-ABA)”
e1“significant increase in soluble solids content and in the soluble solids/acidity ratio”
t0“‘Rubi’ table grape (Vitis vinifera)”
Claim · model-written summary
S-ABA increased anthocyanin content, especially when applied twice.
- Taxon
- Vitis viniferaVitis viniferat0
- Treatment
- abscisic acid (S-ABA)e0
- Outcome
- anthocyanine1
- Direction
- increasede1
- Qualifier
- especially when applied twice, regardless of the concentratione1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The abscisic acid (S-ABA)”
e1“It also increased the anthocyanin and total phenolic compounds, especially when applied twice, regardless of the concentration”
t0“‘Rubi’ table grape (Vitis vinifera)”
Claim · model-written summary
S-ABA increased total phenolic compounds, especially when applied twice.
- Taxon
- Vitis viniferaVitis viniferat0
- Treatment
- abscisic acid (S-ABA)e0
- Outcome
- total phenolic compoundse1
- Direction
- increasede1
- Qualifier
- especially when applied twice, regardless of the concentratione1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The abscisic acid (S-ABA)”
e1“It also increased the anthocyanin and total phenolic compounds, especially when applied twice, regardless of the concentration”
t0“‘Rubi’ table grape (Vitis vinifera)”
Claim · model-written summary
S-ABA improved grape berry colour attributes.
- Taxon
- Vitis viniferaVitis viniferat0
- Treatment
- abscisic acid (S-ABA)e0
- Outcome
- color attributese1
- Direction
- improvee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The abscisic acid (S-ABA)”
e1“in addition to improve color attributes”
t0“‘Rubi’ table grape (Vitis vinifera)”
Claim · model-written summary
The authors recommend 400 mg L -1 S-ABA at the beginning of maturation plus 200 mg L -1 at 25 DAFA to increase anthocyanin and phenolics and improve colour.
- Taxon
- Vitis viniferaVitis viniferat0
- Treatment
- 400 mg L -1 at BM + 200 mg L -1 at 25 DAFAe0
- Outcome
- increase anthocyanin and total phenolic and to improve color attributese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
t0“‘Rubi’ table grape (Vitis vinifera)”
The same questions in other papers
4-sulfanilamidobenzoic acid · quality: sugar starch · Vitis vinifera (wine grape)Positive and negative results
1 in the opposite direction
- no effect
4-sulfanilamidobenzoic acid · quality: postharvest · Vitis vinifera (wine grape)Results agree
1 paper in the same direction as this paper
- positive
4-sulfanilamidobenzoic acid · quality: phytochemicals · Vitis vinifera (wine grape)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.