RT Journal Article
SR Electronic
T1 Bioactive Gibberellins in Seeded and Seedless Grapes: Identification and Changes in Content During Berry Development
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 315
OP 318
DO 10.5344/ajev.2000.51.4.315
VO 51
IS 4
A1 Francisco J. Pérez
A1 Camilo Viani
A1 Julio Retamales
YR 2000
UL http://www.ajevonline.org/content/51/4/315.abstract
AB GA1 and precursors of the early 13-β-hydroxylation pathway of gibberellins biosynthesis GA17 and GA19 were identified in berries of seedless grape cv. Superior seedless by full-scan gas chromatography mass-spectrometry (GC-MS) and Kovats retention indices (KRI). GA1, GA17, GA19, GA3, and its decomposition product gibberellenic acid were also detected in the berries and seeds of Ribier, a seeded cultivar. Biologically active gibberellins were determined throughout fruit development by the α-amylase bioassay. Levels of active gibberellins expressed as equivalent of GA3/g of fresh weight increased at the onset of the first berry growth phase, and at the initiation of the second growth-phase, in berries of both varieties, whereas in seeds maximum levels were attained during the lag phase. GA3 equivalents were 77-fold higher in seeds compared to berries.