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Effect of aminoethoxyvinylglycine (AVG) on quality, berry set and coloration of ‘Alphonse Lavallée’ table grapes

Published online by Cambridge University Press:  18 June 2021

Zehra Babalık Open the ORCID record for Zehra Babalık [Opens in a new window]
Zehra Babalık*
Affiliation:
Department of Plant and Animal Production, Isparta University of Applied Sciences, Atabey Vocational School, 32670, Atabey-Isparta, Turkey
*
Author for correspondence: Zehra Babalık, E-mail: [email protected]
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Abstract

The effect of different concentrations of aminoethoxyvinylglycine (AVG; 0 (control), 250, 500, 750 and 1000 mg/l), an ethylene biosynthesis inhibitor, on grape berry set and fruit quality was evaluated under vineyard conditions. Treatments were performed on ‘Alphonse Lavallée’ grape cultivar at full bloom stage for two years. Cluster and berry growth (length, width and weight), firmness, soluble solids content, yield, berry set, anthocyanin content and colour parameters were determined on treated and untreated (control) fruits. As a result of the study, the effects of AVG concentrations on firmness were not significant. When AVG applications were compared with control, it is determined that some quality properties were statistically affected, the others were not. Fruit set was increased by lower concentrations of AVG (250 mg/l) and anthocyanin content was increased by higher concentrations of AVG (750 mg/l).

Keywords

AminoethoxyvinylglycineanthocyaninGrape qualityVitis vinifera Lyield
Type
Crops and Soils Research Paper
Information
The Journal of Agricultural Science , Volume 159 , Issue 3-4 , April 2021 , pp. 236 - 242
Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press

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