Changes in anthocyanin and phenolics content of grapevine leaf and fruit tissues treated with sucrose, nitrate, and abscisic Acid

Sucrose (0.04 to 0.12 m) induces accumulation of both total phenolics and anthocyanin in leaf discs of grapevine (Vitis vinifera L.) incubated in intermittent light. Abscisic acid (20 muM) and 2-chloroethyl phosphonic acid (60 mum) act synergistically with the sucrose to enhance its induction of both total phenolics and anthocyanin. The magnitude of this interaction depends on leaf age. Nitrate (30 mm) inhibits sucrose induction of phenolics and anthocyanin. Levels of total phenolics and anthocyanin changed independently.