| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540566 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Exogenous abscisic acid increases anthocyanin and flavonol content of muscadine grape skins. ⺠Abscisic acid enhances the antioxidant capacity. ⺠Abscisic acid does not affect grape berry weight. ⺠pH and total soluble solids (0Brix) of juice were not affected by abscisic acid. ⺠The effects of abscisic acid treatment vary depending upon the cultivar.
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Authors
Amandeep K. Sandhu, Dennis J. Gray, Jiang Lu, Liwei Gu,