Promotion of berry ripening by 2, 3, 5-triiodobenzoic acid in 'Kyoho' grapes [Vitis]

We studied the effects of 2, 3, 5-triiodobenzoic acid (TIBA) on berry ripening of 'Kyoho' grapes (Vitis vinifera L.×V. labrusca L.). Compared with the untreated control, application of 200 mg·liter-1 TIBA 30 days after full bloom (DAF) reduced berry weight and delayed ripening, increased t...

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Veröffentlicht in:	Engei Gakkai zasshi 2001/03/15, Vol.70(2), pp.185-190
Hauptverfasser:	Yakushiji, H. (National Inst. of Fruit Tree Science, Akitsu, Hiroshima (Japan). Persimmon and Grape Research Center), Morinaga, K, Kobayashi, S
Format:	Artikel
Sprache:	eng
Schlagworte:	abscisic acid FORCING FRUIT grapes ripening maleic hydrazide N-(1-naphthyl) phthalamic acid RIPENING TIBA VITIS
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