THE EFFECTS OF ABSCISIC ACID ON GRAPE BERRY RIPENING ARE AFFECTED BY THE TIMING OF TREATMENT

*Corresponding author: marzia.giribaldi@ispa.cnr.it Aims: Grape berry is a model non-climacteric fruit, and many researchers have focused their investigations on its onset of ripening, termed veraison. This process, lasting several days, is composed by many changes, including berry softening, colouring, and sweetening. It is not synchronous for different vines, neither for different clusters on a vine, nor for different berries in a cluster. An important issue for investigations on veraison is : when does exactly this process begin? Which is the main triggering signal? In our work we tried to elucidate how abscisic acid (ABA) treatments affect the shift between green and ripe berries on Cabernet-Sauvignon, through the treatment with ABA and with inhibitors of ABA biosynthesis (fluridone) and degradation (Tetcyclacis), and how the effects of ABA changes are dependent on berry developmental stage.

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