Effect of gibberellic acid on quality of different grape varieties under northern dry zone of Karnataka Athani S.I1, Sagar D.C Kiran2, Patil D.R.3, Gopali J.B.4, Basavraj N.5, Manukumar H.R.6, Shivakumar K.M.7 1Professor of Fruit science and Dean, Students Welfare, University of Horticultural Sciences, Bagalkot, 587–104, Karnataka, India, E-mail: dsw@uhsbagalkot.edu.in 2Department of Fruit science, College of Horticulture, University of Horticultural Sciences, Bagalkot, 587–104, Karnataka, India 3Department of Fruit science, College of Horticulture, University of Horticultural Sciences, Bagalkot, 587–104, Karnataka, India 4Department of Entomology, College of Horticulture, University of Horticultural Sciences, Bagalkot, 587–104, Karnataka, India 5Director of Research, University of Horticultural Sciences, Bagalkot, 587–104, Karnataka, India 6Department of Fruit science, College of Horticulture, Sirsi, University of Horticultural Sciences, Bagalkot, 587–104, Karnataka, India 7Department of Soil Science and Agricultural Chemistry, College of Horticulture, Sirsi, University of Horticultural Sciences, Bagalkot, 587–104, Karnataka, India Online published on 9 January, 2020. Abstract The field experiment was conducted to study the effect of gibberellic acid on different grape varieties under Northern dry zone of Karnataka during October 2017 to March 2018. Two different schedules of gibberellic acid treatment viz., schedule-1 [10 ppm GA3 at parrot green stage as spray+ 20 ppm GA3 during 1 week of 1st spray as spray + 30 ppm GA3 at 3–4 mm berry size stage as bunch dipping + 40 ppm GA3 at 8–10 mm berry size stage as bunch dipping + 50 ppm GA3 as bunch dipping during 1 week after 4th treatment] and schedule-2 [20 ppm GA3 at anthesis stage as dipping + 50 ppm GA3 at berry set stage as dipping] were applied to four different varities of grape viz., Thompson seedless, Manik Chaman, KR White and 2-A Clone to determine the effect of gibberellic acid on berry parameters and shelf life in different varieties of grape. The results revealed that, maximum berry length (24.74 cm), berry diameter (14.31cm), 100 berry weight (317.11 g), pulp weight (296.1 g), peel weight (22.30 g) and pulp: peel ratio (13.39), berry firmness (0.990 kg/cm2) and minimum weight loss for 12 days (10.66%), minimum number of rotten berries (5.31) was recorded in the grapes treated with schedule-1 set of gibberellic acid treatment compared to that of schedule-2 set of gibberellic acid treatment. Top Keywords Grape, gibberellic acid, dipping, schedule-1, schedule-2. Top |