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KMID : 0903619810220040283
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Journal of the Korean Society for Horticultural Science
1981 Volume.22 No. 4 p.283 ~ p.288
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Physiological Study on the coloration in Grape
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Abstract
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Fruit growth and changes in the contents of total soluble solids, total sugar, total phenol and abscisic acid in grape cultivars, ´Delaware´ and ´Muscat Bailey A´, were investigated under the treatments of 20℃ and 30℃ in fruit temperature from veraison to full maturation.
Temperature treatments had no influence on the fruit growth of both cultivars.
The contents of total soluble solids and total sugar increased with the ripening progressed and were not affected by temperature treatments.
Total phenol content in ´Delaware´ had a tendency to decline with ripening and there was no temperature effect. On the other hand, total phenol content in ´Muscat Bailey A´ increased with ripening and showed remarkably lower in 30℃ treatment as compared with 20℃.
Abscisic acid content was not affected by the temperature treatments in ´Delaware´ and declined remarkably under the treatment of 30℃ in ´Muscat Bailey A´.
The results suggest that the above ingredients concerned with anthocyanin development have different susceptibility to fruit temperature in grape cultivars genetically high or low in anthocyanin in content and cause different fruit coloration mechanism according to the cultivars.
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KEYWORD
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