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Relationships between seed number, gibberellin and abscisic acid levels and ripening in Cabernet Sauvignon grape berries



Relationships between seed number, gibberellin and abscisic acid levels and ripening in Cabernet Sauvignon grape berries



Vitis 17(4): 361-368



The content of gibberellin-like substances was highest in grape berries 45 days after anthesis, whereas that of abscissic acid had 2 peaks, the first just after berry set and the second at the start of ripening. Seed number/berry was positively correlated with both gibberellin and abscisic acid content.

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Accession: 000734444

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