Evolution de l'acide abscissique lié (abscissate de β-D-glucopyranose) et de l'acide abscissique libre au cours du développement de la baie de raisin
Free abscisic acid accumulates in both the skin and pulp together when the seeds begin to change colour. It obtains its maximum (at the half veraison) earlier than bound abscisic acid (at the end of the veraison). Then, abscisic acid is progressively catabolised and the level of bound abscisic acid...
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
1983-12-01
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| Series: | OENO One |
| Online Access: | https://oeno-one.eu/article/view/1765 |