Exogenous Calcium Delays Grape Berry Maturation in the White cv. Loureiro While Increasing Fruit Firmness and Flavonol Content

Exogenous Calcium Delays Grape Berry Maturation in the White cv. Loureiro While Increasing Fruit Firmness and Flavonol Content

Vineyard calcium (Ca) sprays have been increasingly used by grape growers to improve fruit firmness and thus maintain quality, particularly in periods of heavy rains and hail. The observation that Ca visibly modified berry size, texture, and color in the most prominent white cultivar of the DOC regi...

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Bibliographic Details
Main Authors: Viviana Martins, Marianne Unlubayir, António Teixeira, Arnaud Lanoue, Hernâni Gerós
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-08-01
Series:Frontiers in Plant Science
Subjects:
anthocyanins
amino acids
calcium
flavonols
fruit firmness
grape berry ripening
Online Access:https://www.frontiersin.org/articles/10.3389/fpls.2021.742887/full

Internet

https://www.frontiersin.org/articles/10.3389/fpls.2021.742887/full

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