Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Chacras de Coria, Argentina.
Department of Biological Sciences, University of Calgary, Calgary, AB, Canada.
J Sci Food Agric. 2022 May;102(7):2950-2959. doi: 10.1002/jsfa.11635. Epub 2021 Nov 26.
The gibberellins (GAs) GA (inhibitor of GA -oxidase), GA (biologically active), GA (commercially available mixture of Ga and GA ) prohexadione-calcium (ProCa, inhibitor of dioxygenases that render GAs bioactive, negative control), and GA (positive control) were applied to bunches of Vitis vinifera cv. Malbec. Different techniques, doses, and timings were used in a 3-year field experiment. In year 1, GA , ProCa, and GA were applied at 35, 20, and 0 days before veraison (DBV) by dipping bunches three times. In year 2, single applications of GA and GA , also by immersion, were tested at 60, 45, and 30 DBV. In year 3, applications at 60 and 30 DBV of GA , GA , and a mixture of GA were evaluated by dipping or spraying the bunches.
Vegetative growth, berry weight, and sugar content were unaffected by treatments. ProCa did not affect the yield with respect to water control, although it reduced the levels of phenolics in berry skins, an undesirable effect for winemaking. GA , in the dose range 5-50 mg L , raised berry numbers, thereby augmenting bunch weight and skin phenolics at harvest, so increasing berry quality for winemaking. GA and GA produced similar benefits to GA , with similar doses.
The applications of GA , GA , and GA to developing grape berry bunches, in a range of concentrations and by dipping or spraying, increased berry numbers per bunch at harvest. The method can be used as a viticultural practice to improve the production and quality of wine grapes. © 2021 Society of Chemical Industry.
赤霉素（GA）GA（GA 氧化酶抑制剂）、GA（生物活性）、GA（市售 GA 和 GA 的混合物）、调环酸钙（ProCa，使 GA 具有生物活性的双氧酶抑制剂，负对照）和 GA（阳性对照）被应用于品丽珠葡萄品种的果串。在为期 3 年的田间试验中，使用了不同的技术、剂量和时间。在第 1 年，在转色前 35、20 和 0 天（DBV）时，通过将果串浸泡 3 次，施加 GA、ProCa 和 GA。在第 2 年，在 60、45 和 30 DBV 时，通过浸渍法单独施加 GA 和 GA。在第 3 年，通过浸渍或喷雾法，在 60 和 30 DBV 时施加 GA、GA 和 GA 混合物。
处理对营养生长、浆果重量和糖含量没有影响。ProCa 对产量没有影响，但相对于水对照，它降低了果皮中酚类物质的水平，这对酿酒不利。GA 在 5-50mg/L 的剂量范围内，增加了浆果的数量，从而增加了果串的重量和收获时的果皮酚类物质，从而提高了酿酒用浆果的质量。GA 和 GA 与 GA 产生了相似的效果，剂量也相似。
GA、GA 和 GA 以不同浓度通过浸渍或喷雾法施加到发育中的葡萄浆果果串中，增加了收获时每串浆果的数量。该方法可作为一种栽培措施，提高酿酒葡萄的产量和质量。© 2021 英国化学学会。
