Effects of exogenous abscisic acid on antioxidant capacities, anthocyanins, and flavonol contents of muscadine grape (Vitis rotundifolia) skins

► Exogenous abscisic acid increases anthocyanin and flavonol content of muscadine grape skins. ► Abscisic acid enhances the antioxidant capacity. ► Abscisic acid does not affect grape berry weight. ► pH and total soluble solids (0Brix) of juice were not affected by abscisic acid. ► The effects of abscisic acid treatment vary depending upon the cultivar.