Work

Gibberellic Acid Levels and Quality Effects of Gibberellic Acid in Treated Table Grapes

Year: 1992

Type: article

Abstract: Sultanina and Waltham Cross vineyards were treated with increasing dosages and late applications of gibberellic acid. Berries were sampled at different stages after treatment as well as after four weeks' cold storage. The gibberellic acid levels of treated and untreated berries were determined using a gibberellic acid-specific radio-immunoassay. Irrespective of treatment, late applications and high dosages increased gibberellic acid levels in berries at harvest but did not exceed the 200 ng/g fresh berry mass maximum limit. The effects of treatments on bunch quality, i.e. ripeness, berry size, berry crack, berry shatter, decay, SO₂ damage, colour, blemishes, even berry size, straggliness and dry stems were also determined. Berry ripening was delayed and blemishes were induced by high GA dosages and late GA applications.

Source: South African Journal of Enology and Viticulture

DOI: 10.21548/13-2-2175

Authors: E.E.H. Wolf, J.T. Loubser

Institutions: Stellenbosch University, Agricultural Research Council of South Africa

Language: English

Topic: Horticultural and Viticultural Research

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $271