Exogenous abscisic acid and sugar induce a cascade of ripening events associated with anthocyanin accumulation in cultured Pinot Noir grape berries

Exogenous abscisic acid and sugar induce a cascade of ripening events associated with anthocyanin accumulation in cultured Pinot Noir grape berries

Fruit quality is dependent on various factors including flavour, texture and colour. These factors are determined by the ripening process, either climacteric or non-climacteric. In grape berry, which is non-climacteric, the process is signalled by a complex set of hormone changes. Abscisic acid (ABA...

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Bibliographic Details
Main Authors: Jeffrey Bennett, Sathiyamoorthy Meiyalaghan, Han M. Nguyen, Helen Boldingh, Janine Cooney, Caitlin Elborough, Leandro Dias Araujo, Philippa Barrell, Kui Lin-Wang, Blue J. Plunkett, Damian Martin, Richard V. Espley
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-12-01
Series:Frontiers in Plant Science
Subjects:
sugar
abscisic acid
anthocyanin
grape
Pinot noir
phenylpropanoid pathway
Online Access:https://www.frontiersin.org/articles/10.3389/fpls.2023.1324675/full

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