V. DIMOVSKA1, V. I. PETROPULOS1, A. SALAMOVSKA2 and F. ILIEVA1
1 University “Goce Delcev”, Faculty of Agriculture, 2000 Stip, Republic of Macedonia
2 University “St. Kiril and Methodius”, Institute of Agriculture, 1000 Skopje, Republic of Macedonia
DIMOVSKA, V., V. I. PETROPULOS, A. SALAMOVSKA and F. ILIEVA, 2014. Flame seedless grape variety (Vitis vinifera L.) and different concentration of gibberellic acid (GA3). Bulg. J. Agric. Sci., 20: 127-132
Solutions of gibberellic acid prepared at three concentration levels including 5, 10 and 20 mg/L, were applied on Flame seedless grape variety, by spraying, during the three different periods of the vine growing: before blooming, after blooming and before veraison, in order to study their influence on some cultural technological characteristics. The dimension and shape of the cluster and berry, mechanical characteristics of the berries, chemical content of the must (sugar and total acids) and antocyanins have also been investigated. It was noticed that the concentration of gibberellic acid had an influence on the technological characteristics of the berries in the grape growing periods tested. The addition of gibberellic acid at the concentration of 20 mg/L increased the weight of the cluster and berry, and increased the transportability of the berries.