Variation of Growth-to-Ripening Time Interval Induced by Abscisic Acid and Synthetic Auxin affecting Transcriptome and Flavor Compounds in Cabernet Sauvignon Grape Berry

Abscisic acid (ABA) and auxin are important hormones controlling the ripening progression of grape berry, and both the initiation and duration of ripening can dramatically affect the berry quality. However, the responses of flavor compounds to the hormones are inadequately understood. In this study,...

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Detalles Bibliográficos
Autores principales: He, Lei, Ren, Zhi-Yuan, Wang, Yu, Fu, Ya-Qun, Li, Yue, Meng, Nan, Pan, Qiu-Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7286024/
https://www.ncbi.nlm.nih.gov/pubmed/32423087
http://dx.doi.org/10.3390/plants9050630

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7286024/
https://www.ncbi.nlm.nih.gov/pubmed/32423087
http://dx.doi.org/10.3390/plants9050630

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