Pre‐véraison treatment of salicylic acid to enhance anthocyanin content of grape ( Vitis vinifera L.) berries-Reference-Cited by-同舟云学术

Pre‐véraison treatment of salicylic acid to enhance anthocyanin content of grape ( Vitis vinifera L.) berries

Author:

Oraei Mehdi¹,Panahirad Sima²,Zaare‐Nahandi Fariborz²,Gohari Gholamreza³^ORCID

Affiliation:

1. Department of Horticultural Sciences, Faculty of Agriculture, Miyaneh BranchIslamic Azad University Miyaneh Iran

2. Department of Horticultural Sciences, Faculty of AgricultureUniversity of Tabriz Tabriz Iran

3. Department of Horticultural Sciences, Faculty of AgricultureUniversity of Maragheh Maragheh Iran

Funder

Islamic Azad University Central Tehran Branch

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference52 articles.

4. Physiological and biochemical events during development and maturation of grape berries;Hrazdina G;Am J Enol Vitic,1984

5. New hypotheses on anthocyanin biosynthesis in berries and leaves of the grapevine;Darne G;Vitis,1993

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