Effect of short-term temperature treatment to clusters on anthocyanin and abscisic acid content in the peel of 'Aki Queen' grape
AbstractThe effect of short-term low and high temperature treatment to clusters before and after the onset of color development on anthocyanin and abscisic acid (ABA) content in the peel of 'Aki Queen' (Vitis labruscana L.), a tetraploid grape cultivar with red peel was investigated. Grape clusters were exposed to different temperature conditions, either from the beginning of the berry softening to the onset of color development, 47 to 56 days after full bloom (DAFB), or from the onset of color development onwards for 10 days, 56 to 66 DAFB. Low-temperature (2-5 °C lower than control) treatments in both, 47 to 56 DAFB and 56 to 66 DAFB had the tendency to increase anthocyanin concentration and the concentration in the peel was higher than that in the control. The difference in the ABA content after low and high temperature treatment in the 47 to 56 DAFB suggests that temperature from the beginning of berry softening to the onset of color development might affect the ABA content of the peel. On the other hand, treatment from the onset of color development onwards for 10 days might affect the anthocyanin concentration, but the effect on ABA content is relatively low. These results suggest that temperature-dependent accumulation of anthocyanin during maturation correlate with ABA content at the onset of color development in 'Aki Queen' grape.
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