Resumo

RAMIREZ, Homero et al. Effect of abscisic acid on phenotype and fruit quality in Shiraz grapes. Ecosistemas y recur. agropecuarios [online]. 2019, vol.6, n.16, pp.153-158.  Epub 01-Out-2019. ISSN 2007-901X.  https://doi.org/10.19136/era.a6n16.1996.

The objective of this study was to determine the effect of abscisic acid (ABA) on the yield and quality of Shiraz cultivar grapes. Per-plant yield and bunch length and weight were evaluated in the field. In the laboratory the pH, acidity and soluble solids in the ripe fruits were determined, as well as the content of total polyphenols, procyanidins and anthocyanins considering that these substances influence the coloring of the berry skins. The experiment was carried out in Parras de la Fuente, Coahuila. ABA was sprayed during veraison at 0 (water-control), 200, 400, 600 and 800 mg L-1. It was observed that ABA at any dose did not modify phenotypic parameters or soluble solids, acidity and pH. ABA caused significant increases in total polyphenols (23%), procyanidins (25%) and anthocyanins (20%) in fruits with doses of 800, 600 and 200 mg L-1, respectively.

Palavras-chave : Antioxidants; anthocyanins; pigmentation; procyanidins.