Water is critical for viticulture sustainability since grape production, quality and economic
viability are largely dependent on water availability. The total water consumption of …

Anthocyanins are a group of natural occurring pigments responsible for the red-blue colour
of many fruits and vegetables. Anthocyanins are of interest for two reasons because they …

Fruit ripening involves numerous physiological, structural, and metabolic changes that result
in the formation of edible fruits. This process is controlled at different molecular levels, with …

Abstract Background and Aims: Grapevines (Vitis vinifera L.) are considered to have non‐
climacteric fruit, but the trigger initiating ripening (veraison) is poorly understood. This study …

We investigated the effect of exogenous abscisic acid (ABA) application on the
transcriptome as well as the phenolic profiles in the skins of Vitis vinifera cv. Cabernet …

Along with sugar accumulation and colour development, softening is an important
physiological change during the onset of ripening in fruits. In this work, we investigated the …

'Crimson Seedless' is a popular table grape cultivar, but in warm-climates, its fruits often fail
to develop adequate red color, even after they have been treated with ethephon. Application …

Plants synthesize a vast range of secondary metabolites with a significant portion consisting
of phenolic compounds and flavonoid compounds [Crozier et al., 2006a]. These …

Obesity is a complex disease and a major public health epidemic. Chronic, low‐grade
inflammation is a common underlying feature of obesity and associated metabolic diseases; …

Hybrid (Vitis vinifera× Vitis labrusca) table grape cultivars grown in the subtropics often fail to
accumulate sufficient anthocyanins to achieve good uniform berry color. Growers of V …