Application timing and concentration of abscisic acid improve color of ‘Benitaka’ table grape-Reference-Cited by-同舟云学术

Application timing and concentration of abscisic acid improve color of ‘Benitaka’ table grape

Published:2012-07 Issue: Volume:142 Page:44-48
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Roberto Sergio Ruffo,de Assis Adriane Marinho,Yamamoto Lilian Yukari,Miotto Lidiane Carla Vilanova,Sato Alessandro Jefferson,Koyama Renata,Genta Werner

Publisher

Elsevier BV

Subject

Horticulture

Reference23 articles.

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2. Maduración y madurez de la uva;Blouin,2004

3. Application of abscisic acid (ABA) at veraison advanced red color development and maintained postharvest quality of ‘Crimson Seedless’ grapes;Cantín;Postharvest Biol. Technol.,2007

4. Proposal of an index for the objective evaluation of the colour of red tables grapes;Carreño;Food Res. Int.,1995

5. ABA and sugar effects on anthocyanin formation in grape berry cultured in vitro;Hiratsuka;Sci. Hortic.,2001

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