dc.creatorBerli, Federico Javier
dc.creatorAlonso, Rodrigo Emanuel
dc.creatorBeltrano, Jose
dc.creatorBottini, Ambrosio Rubén
dc.date.accessioned2017-08-24T19:52:06Z
dc.date.accessioned2018-11-06T14:30:33Z
dc.date.available2017-08-24T19:52:06Z
dc.date.available2018-11-06T14:30:33Z
dc.date.created2017-08-24T19:52:06Z
dc.date.issued2015-02
dc.identifierBerli, Federico Javier; Alonso, Rodrigo Emanuel; Beltrano, Jose; Bottini, Ambrosio Rubén; High altitude solar UV-B and abscisic acid application increase grape berry antioxidant capacity; Amer Soc Enology Viticulture; American Society For Enology And Viticulture; 66; 1; 2-2015; 65-72
dc.identifier0002-9254
dc.identifierhttp://hdl.handle.net/11336/22960
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1887169
dc.description.abstractIt has been proposed that ultraviolet-B (UV-B) radiation activates grapevines antioxidant defense system and abscisic acid (ABA) acts downstream in the signaling pathway. Effects of solar UV-B perceived by high altitude vineyards and ABA sprays on berry quality indicators and fruit yield were studied on Vitis vinifera L. cv. Malbec at 5 developmental stages during three consecutive growing seasons. Grapevines were exposed to ambient solar UV-B (+UV-B) or to UV-B filtered sunlight (?UV-B) from 15 days before flowering, combined with weekly sprays of 1 mM ABA (+ABA) or H2O (?ABA) from 27 days before veraison. Berry skin phenols (anthocyanins and total polyphenols) were increased by +UV-B and +ABA, markedly in concentration (UV-B x ABA significant interaction). The increases in antioxidant capacity, measured as oxygen antioxidant capacity (ORAC) and phenols in the berries exposed to +UV-B/+ABA combined treatment were higher compared with ?UV-B/?ABA, for the same increase in sugar. Also, +UV-B and +ABA interact to reduce number of berries and bunches weight (fruit yield), without affecting sugar concentration (smaller berries) at harvest. Antioxidant compounds (protective for plants), are triggered in +UV-B/+ABA at the expenses of sugar accumulation, berry retention and growth (fruit yield). UV-B perceived by high altitude vineyards and ABA applications interact to increase red grape berry quality indicators, markedly in concentration (important from a winemaking standpoint). Also, UV-B and ABA effects on berry sugar accumulation and growth depend on the stage of development.
dc.languageeng
dc.publisherAmer Soc Enology Viticulture
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.5344/ajev.2014.14067
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.ajevonline.org/content/66/1/65
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectABA
dc.subjectethylene
dc.subjectORAC
dc.subjectphenols
dc.subjectUV-B
dc.subjectVitis vinifera L.
dc.titleHigh altitude solar UV-B and abscisic acid application increase grape berry antioxidant capacity
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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