ArticleFood chemistry: X2022
Effects of strigolactone and abscisic acid on the quality and antioxidant activity of grapes (
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Enhancement of "Laohan" melon wine quality via co-fermentation withFood chemistry: X · 2026Article
- Pre-Harvest Foliar Application of Chitooligosaccharide Modulates Aroma Quality of Cabernet Gernischt Wines.Foods (Basel, Switzerland) · 2026Article
- Correlation analysis between quality characteristics and rhizosphere microorganisms of different wine grape varieties during their ripening phase.Frontiers in microbiology · 2025Article
- Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines.Food chemistry: X · 2025Article
- Anthocyanin profiles and color parameters of fourteen grapes and wines from the eastern foot of Helan Mountain in Ningxia.Food chemistry: X · 2024Article
- Physiological and Transcriptome Analysis of the Effects of Exogenous Strigolactones on Drought Responses of Pepper Seedlings.Antioxidants (Basel, Switzerland) · 2023Article
- Enhancing the Adaptability of Tea Plants (Plants (Basel, Switzerland) · 2023Article
- Colorful hues: insight into the mechanisms of anthocyanin pigmentation in fruit.Plant physiology · 2023Article
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8 authors.
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Abstract
This study employed various methods, including recording of phenological phenomena and analysis of physicochemical indicators, to scrutinize effects of strigolactone and abscisic acid on indicators of ripeness, phenolic compounds, and antioxidant activity. 50 μM GR24 (strigolactone analog), 200 μM ABA (abscisic acid), 50 μM GR24 + 200 μM ABA, and 200 μM ABA + 10 μM TIS108 (strigolactone-biosynthesis inhibitor) were employed in E-L34 and E-L35. Samples were collected from E-L34 to E-L38. Each treatment could improve sugar contents and reduce acid contents, especially in the ABA + TIS group whose contents were 1 °brix higher and 1.11 g/L lower than the control group. Additionally, the ABA and ABA + TIS groups could significantly contribute to phenolic accumulation, especially anthocyanins which were increased by at least 1.5 mg/g at each stage. However, the ABA + GR group had some inhibitory effects on ripening. Therefore, this study can lay a foundation for precisely applying exogenous ABA and GR24.
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