2019•Scientia HorticulturaeOpen access

Relationship between anthocyanins and skin color of table grapes treated with abscisic acid at different stages of berry ripening

Muhammad Shahab, Sérgio Ruffo Roberto, Saeed Ahmed, Ronan Carlos Colombo, João Pedro Silvestre, Renata Koyama, Reginaldo Teodoro de Souza

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Key concepts: Berry, Ripening, Abscisic acid, Anthocyanin, Table grape, Horticulture, Botany, Chemistry

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Relationship between anthocyanins and skin color of table grapes treated with abscisic acid at different stages of berry ripening — Research Paper | ScholarLens