Application of abscisic acid (ABA) at veraison advanced red color development and maintained postharvest quality of ‘Crimson Seedless’ grapes

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Drought-induced changes in development and function of grapevine (Vitis spp.) organs and in their hydraulic and non-hydraulic interactions at the whole-plant level: a physiological and molecular update (2010, background): “Exogenous ABA, used to promote ripening in berries (Peppi et al. 2006; Cantín et al. 2007; Peppi and Fidelibus 2008) induces the accumulation of the mRNA of VvmybA1, a regulatory gene of anthocyanin biosynthesis of grape, leading to an increase of anthocyanin accumulation in Cabernet Sauvignon…”
The relationship between the expression of abscisic acid biosynthesis genes, accumulation of abscisic acid and the promotion of Vitis vinifera L. berry ripening by abscisic acid. (2009, background): “…ABA application to grape berries resulted mainly in an increase in colour rather than an advancement of sugar accumulation (Pirie and Mullins 1976, Kataoka et al. 1982, Yakushiji et al. 2001, Delgado et al. 2004, Mori et al. 2005, Cantin et al. 2007, Peppi et al. 2007, Peppi and Fidelibus 2008).”
Grapevine quality: A multiple choice issue (2017, background): “From a storage point of view, berry shattering, decay and stem browning are some of the most important factors limiting the quality and marketability of table grapes (Cantín et al., 2007).”