TThe popularity of pomegranate (Punica granatum L.) is increasing among growers and consumers due toits nutritional value, nutraceutical properties and adaptability to different soils and climate conditions.Pomegranate is characterized by a large variability in terms of domestic, wild and ornamental genotypes,and for seed-hardness, juiciness, rind and aril color, sugar/acid ratio, antioxidant activity, fatty acids, phe-nols and arils anthocyanins content. Evaluation of pomegranate germplasm has usually been performedusing fruit morphological and chemical traits, whereas genetic studies received less attention. The aimof the present work was: (a) to carry on a morphological and biochemical characterization of a set ofpomegranate genotypes collected in Puglia region, Southeastern Italy and (b) to investigate genetic diver-sity by microsatellite markers. A two-year study was carried out for the evaluation of 13 pomegranategenotypes, sweet and sour, of Italian and Israeli origin. Significant differences were observed for many ofthe parameters investigated, in particular fruit and aril size and maturity index of fruits, titratable acidity,total polyphenol content and antioxidant activity of juices and oil content of seeds. Genetic analysis on thepomegranate collection identified 53 SSR loci able to distinguish the different genotypes and to estimategenetic distances. In the dendrogram, pomegranate genotypes clustered according to both geographicalorigin and morphological–chemical traits (skin color, size, taste and polyphenolic content), suggestingthat SSR markers could be effective to detect the genetic diversity of pomegranate, thus facilitating theexploitation of this fruit species germplasm. In general, morphological, chemical and genetic parametersallowed to clearly distinguish the Italian genotypes from the Israeli ones

Background and Aims: In some years, the table grape cultivar Crimson Seedless does not reach the commercially acceptable level of red colour in Mediterranean climates, with negative consequences for the grower. Application of abscisic acid (S-ABA) and sucrose could be a tool for overcoming this problem. Methods and Results: A commercial formulation of S-ABA (400 mg/L) and sucrose (10%) was applied to Crimson Seedless at the beginning of veraison and 5 days later in order to verify the effect on harvestable bunches, skin colour, chemical characteristics, anthocyanin content, antioxidant activity and S-ABA concentration either in the skin or the pulp of the berry. The application of S-ABA and sucrose improved the colour of the berries and increased the amount of harvestable bunches at the first pick (80–95%) compared with that of the control treatment (43%). Ripening attributes (total soluble solids, pH, titratable acidity) were not affected by the application of either S-ABA or sucrose. The S-ABA concentration in skin and pulp increased significantly after the treatments and at first harvest. Abscisic acid increased the concentration of anthocyanins and showed a positive effect on the antioxidant activity. Conclusion: Abscisic acid and sucrose improved the colour of the berry skin, with improved results obtained when S-ABA was applied alone and at the beginning of veraison. Sucrose, although to a less extent, was also effective in improving skin colour and increasing the number of harvestable bunches at the first pick. Significance of the Study: This study provides new information about the positive effect of either S-ABA or sucrose on colour, anthocyanin concentration and antioxidant activity of the berry. Moreover, bunches could be harvested in fewer picks with important economic consequences for the grower and with an S-ABA concentration in the berry within the physiological values