Oxalic Acid Preharvest Treatment Improves Colour and Quality of Seedless Table Grape ‘Magenta’ Upregulating on-Vine Abscisic Acid Metabolism, Relative VvNCED1 Gene Expression, and the Antioxidant System in Berries

The effect of oxalic acid (OA) in determining poorly coloured table grape quality remains relatively unknown. Some red cultivars, such as seedless table grape ‘Magenta’ are characterised by a poor berry colour, an attribute highly demanded by the consumer. The aim of this research was to elucidate t...

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Detalles Bibliográficos
Autores principales: García-Pastor, María E., Giménez, María J., Serna-Escolano, Vicente, Guillén, Fabián, Valero, Daniel, Serrano, María, García-Martínez, Santiago, Terry, Leon A., Alamar, M. Carmen, Zapata, Pedro J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8591251/
https://www.ncbi.nlm.nih.gov/pubmed/34790211
http://dx.doi.org/10.3389/fpls.2021.740240

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8591251/
https://www.ncbi.nlm.nih.gov/pubmed/34790211
http://dx.doi.org/10.3389/fpls.2021.740240

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