Effects of Gibberellin and Abscisic Acid on Fruit Quality and Aromatic Compound Formation during Fruit Development in ‘Kyoho’ Grapes (<i>Vitis vinifera</i> L.×<i>Vitis labrusca</i> L.)

Abstract

To understand the effects of plant growth regulators (PGRs) on the aromatic compounds of ‘Kyoho’ grapes, changes in fruit quality and aroma compound content at different growth and developmental stages were investigated after treatment with gibberellin A3 (GA3) at the flowering stage and with abscisic acid (ABA) at veraison. Thirty compounds were identified in peels and pulps, with 3-hexenal, (E)-2-hexenal, ethyl acetate, ethyl butyrate, and limonene being the main compounds. GA3 treatment inhibited ester synthesis, including ethyl acetate, ethyl butyrate, and terpenes, as well as limonene, while promoting the synthesis of C6 compounds, including 3-hexenal and (E)-2-hexenal in peels compered to no treatment. ABA treatment could promote the synthesis of most aroma compounds, especially esters, terpenes, and alcohols in peels and pulps at the ripening stage. Previously, it has been suggested that ABA reduce the negative influence of GA3 on aroma compound synthesis. The combination of GA3 and ABA can obtain high quality berries in ‘Kyoho.’ These results provide a reference for further studies on the effects of plant regulators on aroma compounds synthesis in grapes.