TY - JOUR T1 - Impacts and Interactions of Abscisic Acid and Gibberellic Acid on Sovereign Coronation and Skookum Seedless Table Grapes JF - American Journal of Enology and Viticulture JO - Am. J. Enol. Vitic. DO - 10.5344/ajev.2016.15108 SP - ajev.2016.15108 AU - Andrew Reynolds AU - Naomi Robbins AU - Hyun-Suk Lee AU - Elena Kotsaki Y1 - 2016/03/01 UR - http://www.ajevonline.org/content/early/2016/02/25/ajev.2016.15108.abstract N2 - Gibberellic acid (GA; 0, 15, 30 mg/L) and abscisic acid (ABA; 0, 150, 300 mg/L) treatments were applied alone and in combination on Sovereign Coronation and Skookum Seedless (hereinafter “Coronation” and “Skookum”, respectively) table grapes in 2013 and 2014 to assess their effects alone and in combination on cluster and berry size, berry composition, and sensory characteristics. Two sites (Hipple, Lambert) were used for Coronation and one (Lambert) for Skookum. Trials were randomized complete block designs with factorialized treatment arrangements containing four blocks and 12-vine treatment replicates. GA was applied three times (pre-bloom, 7 d post-bloom, 14 d post-bloom); ABA was applied twice (1 and 2 weeks pre-veraison). Treatments were assessed for yield components (yield, cluster weight, berry weight), berry composition [Brix, titratable acidity (TA), pH, color intensity, anthocyanins], and sensory variables. GA increased yield, cluster weight, and berry weight in Coronation. GA reduced Brix, color, and anthocyanins and reduced TA (both sites). ABA increased berry pH (both sites) and color intensity and anthocyanins (Hipple 2013). Yield was reduced by GA in Skookum, but cluster weight increased (2013). Brix and Berry pH increased and TA decreased with increasing GA in Skookum, and ABA increased Brix and pH. In Coronation, GA enhanced several sensory variables [e.g. cluster attractiveness, color intensity, juiciness (Hipple); cluster attractiveness, color intensity, labrusca flavor (Lambert)]. ABA enhanced sensory variables (e.g. cluster attractiveness, color intensity, labrusca flavor). In Skookum GA likewise enhanced sensory variables (e.g. flesh firmness, fruity flavor, juiciness) as did ABA (e.g. cluster attractiveness, golden color, visual liking). GA consistently increased yield components with minimal impacts on berry composition, while ABA increased Brix, pH, color, and anthocyanins and decreased TA. ER -