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Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries

The anthocyanin composition, fatty acids, and volatile aromas are important for Cabernet Sauvignon grape quality. This study evaluated the effect of exogenous abscisic acid (ABA) and methyl jasmonate (MeJA) on the anthocyanin composition, fatty acids, lipoxygenase activity, and the volatile compound...

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Detalles Bibliográficos
Autores principales:	Ju, Yan-Lun, Liu, Min, Zhao, Hui, Meng, Jiang-Fei, Fang, Yu-Lin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273220/ https://www.ncbi.nlm.nih.gov/pubmed/27754331 http://dx.doi.org/10.3390/molecules21101354

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