In order to study the effect of sucrose and growth substances on the antocyanin development in ´Kyoho´ grape(Vitis labruscana), fruit clusters on the vine were treated with 1,000 ppm abscisic acid (ABA), and berry disks were treated with various concentrations of sucrose, ABA and indoleacetic acid(IAA) at 20℃ and 30℃ conditions.
1. ABA treatment on fruit clusters on the vine at veraison stimulated antocyanin accumulation significantly at 20℃ and 30℃.
2. In vitro experiment, sucrose acted synergistically with ABA to enhance development of anthocyanin in berry skin.
3. The development of anthocyanin in incubation of berry skin disks was more stimulated when exposed to 30℃ than 20℃ as opposed to the case of fruits on the vine.
4. No differences were shown in anthocyanin accumulation of fruit disks with IAA treatment and also in total phenol and leucoanthocyanin content among all concentrations of sucrose, ABA, and IAA under two levels of temperature.
5. The results suggest that sucrose and ABA appear to play an important role in the coloration of ´Kyoho´ grape fruit.
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