Treatment of berries with the synthetic auxin 2-(naphthalen-1-yl)acetic acid (NAA) can delay ripening more than IAA and the synthetic auxin-like compound 2-(benzothiazol-2-yloxy) acetic acid (BTOA) can delay ripening even further. Treatments with auxins appear to have little effect on the metabolite levels and flavour of wines made from the delayed ripening fruit.
Abstract
Previous work has shown that during normal berry development the endogenous auxin, 2-(1H-indol-3-yl) acetic acid (IAA), may inhibit berry ripening. IAA levels are high at flowering and decrease to low levels before the commencement of ripening (veraison).
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