Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries

Australian Journal of Grape and Wine Research

Volumn 21, Issue 1, 2015, Pages 18-29

  Ferrara, G ^a   Mazzeo, A ^a   Matarrese, A M S ^a   Pacucci, C ^a   Punzi, R ^a   Faccia, M ^a   Trani, A ^a   Gambacorta, G ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Abscisic acid; Anthocyanin; Antioxidant activity; S ABA; Sucrose; Table grape

Indexed keywords

VITACEAE;

EID: 84924871092     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/ajgw.12112     Document Type: Article

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