Combining leaf-to-fruit ratio manipulations with abscisic acid application adjusts sugar and anthocyanin concentrations in ripening berries
Author:
Publisher
International Society for Horticultural Science (ISHS)
Link
https://www.actahort.org/members/showpdf?booknrarnr=1390_21
Reference29 articles.
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3. Fruit load governs transpiration of olive trees.;Bustan;Tree Physiol,2016
4. Colour variation in red grapevines (Vitis vinifera L.): genomic organisation, expression of flavonoid 3′-hydroxylase, flavonoid 3′,5′-hydroxylase genes and related metabolite profiling of red cyanidin-/blue delphinidin-based anthocyanins in berry skin.;Castellarin;BMC Genomics,2006
5. Long-term in vitro culture of grape berries and its application to assess the effects of sugar supply on anthocyanin accumulation.;Dai;J Exp Bot,2014
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