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Exogenous γ-aminobutyric acid application delays onset of ripening in grenache, Chardonnay and Shiraz Grape Berries
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DOI：10.1093/pcp/pcag078.png)
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Abstract
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Physiological and biochemical changes in Vitis vinifera L. (grape) berries during development have been extensively studied; however, the role of γ-aminobutyric acid (GABA), a non-protein amino acid that changes during berry development, remains unknown. We hypothesised that GABA accumulation in the berry may have an osmoprotective role and increase the living tissue percentage (LT%) during development. On this precedent, exogenous application of GABA (5 mM) to bunches may result in a delayed onset of ripening.
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