Anthocyanin Accumulation and Color Development of ‘Benitaka’ Table Grape Subjected to Exogenous Abscisic Acid Application at Different Timings of Ripening

Muhammad Shahab,Ronan Colombo,João Silvestre,Sergio Roberto,Reginaldo De Souza,Saeed Ahmed,Renata Koyama

doi:10.3390/agronomy9040164

Muhammad Shahab, Ronan Colombo + Show 5 more

Open Access

https://doi.org/10.3390/agronomy9040164

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Abstract

In colored table grapes, the anthocyanin contents are inhibited by the high temperature during ripening and berries suffer a lack of skin color, thus affecting their market value. In order to overcome this issue, a research study was planned to evaluate the influence of (S)-cis-abscisic acid (S-ABA) on rates of anthocyanin accumulation in table grapes when applied at different timings of ripening, and to quantify the gradual increase of berry color. The study was conducted in a commercial vineyard of ‘Benitaka’ table grapes (Vitis vinifera L.), grown under double annual cropping system in a subtropical area. The trials were carried out during two consecutive seasons (i.e., summer season of 2015 and off-season of 2016). The treatments used for the experiments contained 400 mg L−1 S-ABA applied at different timings of veraison (the onset of ripening), as follows: control (with no application); at pre-veraison (PRV); at veraison (V); and at post-veraison (POV). For all S-ABA treatments, a second application was performed 10 days after the first application. Berries were analyzed for weekly and daily anthocyanin accumulations, weekly and daily color index development (CIRG), total soluble solids (TSS) content, titratable acidity (TA), and maturation index (TSS/TA). Grapes subjected to exogenous application of S-ABA at any time of veraison, especially at PRV or at V, significantly increased the anthocyanin accumulation as well as berry color index development. Other chemical properties of grapes (i.e., TSS, TA, and TSS/TA evolution) were not affected by the use of S-ABA and followed a predictable pattern in relation to days of berries ripening.

Highlights

Table grapes are a rich source of phenolic compounds with antioxidant and anti-inflammatory properties, which are helpful in preventing several human diseases [1,2,3]
Total anthocyanin accumulation was significantly affected in both seasons by the use of exogenous
S-abscisic acid (ABA) applied at different timings of veraison

Summary

Introduction

Table grapes are a rich source of phenolic compounds with antioxidant and anti-inflammatory properties, which are helpful in preventing several human diseases [1,2,3] These secondary metabolites are present in different parts of berries, where skin is enriched with anthocyanins, pigments responsible for the red, pink, or black color [4,5], and in some cultivars these pigments can be found in the flesh [6,7]. ‘Benitaka’ (Vitis vinifera L.) is one of the most important colored table grapes developed from the bud sport of ‘Italia’ grape [11] Interest in growing this cultivar has been increasing due to its dark pink color and uniform, large, and crunchy berries, and in some regions, such as the Brazilian subtropics, this grape represents more than 50% of the area cultivated by table grapes. Lack of skin color is an issue while growing this cultivar in this kind of subtropical warm climates [9,10]

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