Abstract:

Objective: To evaluate the difference in the anthocyanin composition of grape skins from two cultivars, and the
effects of abscisic acid (ABA) treatment used for enhancing color development in grape fruits on anthocyanins compounds
of their skins. Methods: Yan 73 and Cabernet Sauvignon grapevines were used in this experiment. Two treatments, a control
(water) and an application of 200 mg/L ABA, were applied on pre-veraison clusters. The anthocyanins in the skins of
harvested fruits were extracted, and analyzed qualitatively and quantitatively by high performance liquid chromatography
(HPLC) and mass spectrometry (MS). Results: A total of 16 anthocyanins were identified from the control skins,
including 15 ones (8 400.9 mg/kg) in Yan 73 and 12 ones (1 131.9 mg/kg) in Cabernet Sauvignon. After ABA treatment,
the anthocyanins contents of Yan 73 and Cabernet Sauvignon were distinctly enhanced to 10 380.2 and 1 470.2 mg/kg,
respectively. All categories of anthocyanins were increased to different levels. Conclusions: The composition and contents
of anthocyanins in grape skins were different between Yan 73 and Cabernet Sauvignon. The anthocyanin contents of the
two cultivars were significantly increased by ABA treatment, and the contents of different anthocyanins categories were
enhanced to different levels; as a result, fruit color development was promoted.

Key words: abscisic acid, Yan 73, Cabernet Sauvignon, anthocyanins, grape