Effect of Ga with Ascorbic Acid and Surcrose on Perlette Grape

The pre-bloom application of GA 50 or 100 ppm increased the rate of bunch elongation. Ascorbic acid and sucrose did not exhibit any growth accelerating effect. GA in general increased shot berries, when AA and sucrose were added to GA, the shot berry problem was particularly overcome. It appears from the results that both AA and sucrose contributed towards decrease in shot berry problem. 25 ppm AA and 5 per cent sucrose gave highest mean bunch weight. GA+AA + Sucrose or GA+Sucrose decreased shot berries also increased bunch weight. All the treatments made the bunches more loose, though the magnitude of effect differed with different treatment combinations. Higher concentrations of GA and AA increased acidity.