Unveiling the potential: Colour enhancement and pharmaceutical properties of Crimson Seedless grapes

In warm climates, 'Crimson Seedless' may fail to develop an appropriate red colour, despite being a highquality, red table grape (Vitis vinifera L.). Green berries also persist in most bunches even when the rest of the bunch has turned red. The plant hormone abscisic acid (ABA) is involved in the accumulation of anthocyanins in grape berry skin during maturation. Temperature increases are negatively affecting anthocyanin biosynthesis and other fruit quality characteristics in warmer regions of the world, making high-quality table grapes challenging to cultivate. Crop productivity and sustainability can be improved with nanotechnology. Table grapes are marketed based on their red colour, which is one of the most significant criteria for fruit quality. Several chemicals and practices were evaluated in this review to determine their effect on the bunch colour and metabolic profile of the grapevine variety, Crimson