African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12218

Full Length Research Paper

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

Marco Antonio Tecchio
  • Marco Antonio Tecchio
  • São Paulo State University (UNESP), School of Agriculture, Botucatu, SP, Brazil.
  • Google Scholar
Francisco Jose Domingues Neto
  • Francisco Jose Domingues Neto
  • São Paulo State University (UNESP), School of Agriculture, Botucatu, SP, Brazil.
  • Google Scholar
Adilson Pimentel Junior
  • Adilson Pimentel Junior
  • São Paulo State University (UNESP), School of Agriculture, Botucatu, SP, Brazil.
  • Google Scholar
Marlon Jocimar Rodrigues da Silva
  • Marlon Jocimar Rodrigues da Silva
  • São Paulo State University (UNESP), School of Agriculture, Botucatu, SP, Brazil.
  • Google Scholar
Sergio Ruffo Roberto
  • Sergio Ruffo Roberto
  • São Paulo State University (UNESP), School of Agriculture, Botucatu, SP, Brazil.
  • Google Scholar
Ronny Clayton Smarsi
  • Ronny Clayton Smarsi
  • São Paulo State University (UNESP), School of Agriculture, Botucatu, SP, Brazil.
  • Google Scholar


  •  Received: 15 May 2017
  •  Accepted: 15 June 2017
  •  Published: 21 June 2017

Abstract

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.