Anthocyanin Accumulation and Color Development of ‘Benitaka’ Table Grape Subjected to Exogenous Abscisic Acid Application at Different Timings of Ripening
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 (<i>S</i>)-<i&...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-03-01
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| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/9/4/164 |