Abstract
Introduction: In grapes, skin color is an important parameter of grape quality. The color in black and red grape skins is produced by anthocyanin accumulation, and the quantity and composition of the anthocyanins determine the skin color of the grapes (SHIRAISHI and WATANABE 1994). ‘Aki Queen’ grapes, which have a red skin, are a popular cultivar released by Japan’s National Institute of Fruit Tree Science. However, especially in warm areas in Japan, the coloration of the skin is unsatisfactory, and this causes the market price to slump. It is well known that low temperature and abscisic acid (ABA) promote grape coloration (TOMANA et al. 1979, KATAOKA et al. 1982); however, the relationship among coloration, temperature, and ABA content throughout the ripening stage of ‘Aki Queen’ has not been reported. Therefore, our objective was to clarify the relationship among coloration, temperature of the cluster, and ABA content of ‘Aki Queen’ grape skins throughout the maturation period and to determine the effects of cluster temperature on grape coloration and ABA content.
Published Version
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