Abstract
Abstract Uneven-ripening ‘Concord’ grapes were treated with 250 ppm gibberellic acid (GA3) about 2 weeks prior to harvest. “Green” berries responded with increased rate of ripening over untreated “green” berries as measured by soluble solids and anthocyanin content. GA3-treated berries also developed a callus-like layer between the pedicel and the skin which delayed drop also resulting in more evenly ripened clusters. In uneven-ripening clusters, “green” in contrast to “colored” berries had significantly fewer seeds and many of these seeds had aborted.
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