Effects of abscisic acid and shading treatments on the levels of anthocyanin and resveratrol in skin of Kyoho grape berry

Acta Horticulturae

Volumn 514, Issue , 2000, Pages 83-89

  Ban, T ^a   Shiozaki, S ^a   Ogata, T ^a   Horiuchi, S ^a  

^a Osaka Prefecture University   (Japan)

Author keywords

Abscisic acid; Anthocyanin; Grapes; Resveratrol; Shading

Indexed keywords

EID: 2342587187     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/actahortic.2000.514.9     Document Type: Conference Paper

References (12)

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2. Creasy, L.L., Coffee, M. 1988. Journal of the American Society for Horticultural Science, 113(2): 230-234
3. Ector, B.J., Magee, J.B., Hegwood, C.P., Coign, M.J. 1996. Resveratrol Concentration in Muscadine Berries, Juice, Pomace, Purees, Seeds, and Wines. American Journal of Enology and Viticulture, 47(1): 57-62
4. Fritzemeier, K.H., Kindl, H. 1981. Planta, 151: 48-52
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6. Jeandet, P., Bessis, R., Maume, B.F., Meunier, P., Peyron, D., Trollat, P. 1995. Effect of Enological Practices on the Resveratrol Isomer Content of Wine. Journal of Agricultural and Food Chemistry, 43: 316-319
7. Jeandet, P., Sbaghi, M., Bessis, R., Meunier, P. 1995. The potential relationship of stilbene(resveratrol)synthesis to anthocyanin content in grape berry skins. Vitis, 34(2): 91-94
8. Kataoka, I., Sugiura, A., Utsunomiya, N., Tomana, T. 1982. Effect of abscisic acid and defoliation on anthocyanin accumulation in Kyoho grapes (Vitis vinifera L. x V. labmscana BAILEY). Vitis, 21: 325-332
9. Langcake, P., Pryce, R.J. 1976. The production of resveratrol by Vitis vinifera and other members of the Vitaceae as a response to infection or injury. Physiological Plant Pathology, 9: 77-86
10. Ogata, T., Horiuchi, S., Langcake, P., Pryce, R. Physiological Plant Pathology, 9: 77-86
11. Okuda, T., Yokotsuka, K. 1996. Trans-Resveratrol Concentrations in Berry Skins and Wines from Grapes Grown in Japan. American Journal of Enology and Viticulture, 47(1): 93-99
12. Shiraishi, S., Watanabe, Y. 1994. Relationship between fruit colour and anthocyanin in grape skins. Bulletin of the Kyushu University Farm, 7: 1-73 (in Japanese)