Color of berry and juice of 'Isabel' grape treated with abscisic acid in different ripening stages

The objective of this work was to evaluate the effect of (S)-cis-abscisic acid (S-ABA) application at different ripening stages, in increasing phenolic compounds and color of berry and juice of 'Isabel' grape (Vitis labrusca). The evaluated treatments were: control, without S-ABA application; 400 mg L-1 S-ABA applied 7 days before veraison (DBV) + 400 mg L-1 S-ABA at 35 days after first application (DAFA); 400 mg L-1 S-ABA applied at veraison (V) + 400 mg L-1 S-ABA at 35 DAFA; and 400 mg L-1 S-ABA applied 7 days after veraison (DAV) + 400 mg L-1 S-ABA at 35 DAFA. There was no difference among treatments regarding the physical characteristics of berries and clusters, as well as total polyphenols in berry and juice. However, there was an increase in total anthocyanins in berry and juice with S-ABA application. Colorimetric variables indicated the increase in color of berry treated with S-ABA. Juices produced from grapes treated with S-ABA were more appreciated by tasters. The treatments with 400 mg L-1 S-ABA applied 7 days before, during, or 7 days after veraison, combined with an additional application 35 days after the first one, increment total anthocyanin concentration and color of berry and juice of 'Isabel' grape, with better juice acceptance, without affecting total polyphenol concentration.