Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera × Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice
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- 作者：Lilian Yukari Yamamotoa ; b ; Adriane Marinho de Assisc ; Sergio Ruffo Robertoa ; Yuri Renan Bovolentad ; Suzana Lucy Nixdorfd ; Esteban Garcí ; a-Romeroe ; Sergio Gó ; mez-Alonsob ; f ; Isidro Hermosí ; n-Gutié ; rrezb ; isidro.hermosin@uclm.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Vitis labrusca ; Anthocyanins ; Polyphenols ; Plant growth regulator ; Grape juice ; Hybrid grape ; Color ; Antioxidant capacity
- 刊名：Food Research International
- 出版年：2015
- 出版时间：November 2015
- 年：2015
- 卷：77
- 期：part_P3
- 页码：572-583
- 全文大小：787 K
文摘
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S-ABA applied to grapes increased color intensity and total anthocyanins in juices.
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S-ABA also increased the proportion of B-ring trisubstituted anthocyanidins.
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S-ABA applied before or at the onset of véraison of grapes led to better results.
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Among other phenolic compounds, only flavonols were increased in 2012 juice.
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The low antioxidant capacity of juices did not change by S-ABA treatment of grapes.