GA3 reduced anthocyanin accumulatio

GA3 reduced anthocyanin accumulation and blush percentage, to a lesser extent than ABG (Fig. 1a and b) without influencing fruit maturation (data not shown). GA3 has been found to reduce anthocyanin formation in apples and in other fruits as well and its effects have been partially attributed to retarding ripening (see Saure, 1990). Howerver, application of the gibberellins inhibitors CCC and prohexadione-Ca did not significantly influence the formation of anthocyanin or fruit maturation (Tables 1 and 2)