A low temperature promotes anthocyanin biosynthesis but does not accelerate endogenous abscisic acid accumulation in red-skinned grapes

Gao–Takai, Mei; Katayama-Ikegami, Ayako; Matsuda, Ken‐ichi; Shindo, Hibiki; Uemae, Shintaro; Oyaizu, Miku

doi:10.1016/j.plantsci.2019.01.015

Cited by 50 publications

(42 citation statements)

References 52 publications

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“…Clearly, the proportions of di-hydroxylated and tri-hydroxylated anthocyanins did not evidently differ in Cabernet sauvignon. This results is inconsistent with that of previous studies showing that the di/tri ratio increases with high light and temperature (Gao-Takai et al, 2019). The present study found that the di/tri proportion of anthocyanins not only affects on climate, but is also dependent on vineyard location.…”

Section: Discussioncontrasting

confidence: 99%

Difference and characteristics of anthocyanin from Cabernet Sauvignon and Merlot cultivated at five regions in Xinjiang

Zhang

Yuan

et al. 2021

Food Sci. Technol

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Anthocyanin plays an important role in wine color and quality. The anthocyanin concentration in grapes depends on the variety and is influenced by environmental factors, such as temperature, sunlight, soil, and grapevine practice. In this study, the anthocyanin profiles of two varieties, namely Cabernet Sauvignon and Merlot, from five regions (11 plots) in Xinjiang were examined. The climatic parameters performed noticeable difference between northern and southern of Xinjiang region. Result showed that northern of Xinjiang possessed the relatively lower humidity and higher average temperature in comparison with southern area. In addition, the total anthocyanin profiles of Cabernet sauvignon, which in Changji, Wushitala, Heshuo respectively, were higher than of other plots. This result might be caused by which those have relatively higher altitude than in other plots. For merlot, the higher anthocyanin concentrations performed in southern of Xinjiang, which could be contributed to the lower average temperature and higher relative humidity. Comparing Cabernet sauvignon and Merlot, the latter was easily affected by environment factors, and the anthocyanin composition and concentration of Merlot showed significant differences in different regions.

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Section: Discussioncontrasting

confidence: 99%

Difference and characteristics of anthocyanin from Cabernet Sauvignon and Merlot cultivated at five regions in Xinjiang

Zhang

Yuan

et al. 2021

Food Sci. Technol

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“…Cold stress stimulates anthocyanin biosynthesis by up-regulating the expression of TF genes, and anthocyanin biosynthetic genes have been well documented in recent years [1,21,[23][24][25]31,48]. For example, MdMYBA specifically combines to the ANS promoter and activates anthocyanin production under low temperature conditions in apple skin [49], whereas MdbHLH3 binds to the promoters of MdDFR and MdUFGT, accompanied with a regulatory MdMYB1 gene to activate their expressions [50].…”

Section: Discussionmentioning

confidence: 99%

“…Anthocyanin biosynthesis is one of the most widely studied secondary metabolic pathways in plants, and the genetic and biochemical study of anthocyanin metabolism focused on the understanding of regulation has generated significant scientific breakthroughs [4]. Anthocyanin biosynthesis mainly important factor in inducing anthocyanin accumulation, which has been confirmed in strawberry [23], grape [24,25], crabapple [26], peach [27], red orange [28], apple [29,30], and purple kale (Brassica oleracea var. acephala f. tricolor) [31].…”

Section: Introductionmentioning

confidence: 99%

Low Temperature Promotes Anthocyanin Biosynthesis and Related Gene Expression in the Seedlings of Purple Head Chinese Cabbage (Brassica rapa L.)

Ren

Zhao

et al. 2020

Genes

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To elucidate the effect of low temperature on anthocyanin biosynthesis in purple head Chinese cabbage, we analyzed anthocyanin accumulation and related gene expression in the seedlings of purple head Chinese cabbage, white head parent Chinese cabbage, and its purple male parent under a normal 25 °C temperature and a low 12 °C temperature. Anthocyanin accumulation in purple lines was strongly induced by low temperature, and the total anthocyanin content of seedlings was significantly enhanced. In addition, nearly all phenylpropanoid metabolic pathway genes (PMPGs) were down-regulated, some early biosynthesis genes (EBGs) were up-regulated, and nearly all late biosynthesis genes (LBGs) directly involved in anthocyanin biosynthesis showed higher expression levels in purple lines after low-temperature induction. Interestingly, a R2R3-MYB transcription factor (TF) gene ‘BrMYB2’ and a basic-helix-loop-helix (bHLH) regulatory gene ‘BrTT8’ were highly up-regulated in purple lines after low temperature induction, and two negative regulatory genes ‘BrMYBL2.1’ and ‘BrLBD38.2’ were up-regulated in the white line. BrMYB2 and BrTT8 may play important roles in co-activating the anthocyanin structural genes in purple head Chinese cabbage after low-temperature induction, whereas down-regulation of BrMYB2 and up-regulation of some negative regulators might be responsible for white head phenotype formation. Data presented here provide new understanding into the anthocyanin biosynthesis mechanism during low temperature exposure in Brassica crops.

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“…Anthocyanins are favoured by cooler temperatures [37,38] but are still produced under warmer conditions with some modulations [9]. The proportion differences found between families suggested that while all anthocyanins were dramatically reduced under VHT, coumaroyl and caffeoyl forms were less impacted.…”

Section: Resultsmentioning

confidence: 99%

Grape Berry Flavonoid Responses to High Bunch Temperatures Post Véraison: Effect of Intensity and Duration of Exposure

et al. 2019

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Climate models predict an increase in the frequency and duration of heatwaves with an increase in intensity already strongly evident worldwide. The aim of this work was to evaluate the effect of two heatwave-related parameters (intensity and duration) during berry ripening and identify a threshold for berry survival and flavonoid accumulation. A Doehlert experimental design was used to test three temperature intensities (maxima of 35, 46, and 54 °C) and five durations (3 to 39 h), with treatments applied at the bunch level shortly after véraison. Berry skin and seeds were analysed by liquid chromatography-triple quadrupole-mass spectrometry (LC-QqQ-MS) for flavonoids (flavonols, anthocyanins, free flavan-3-ols, and tannins). Berries exposed to 46 °C showed little difference compared to 35 °C. However, berries reaching temperatures around 54 °C were completely desiccated, and all flavonoids were significantly decreased except for skin flavonols on a per berry basis and seed tannins in most cases. Some compounds, such as dihydroxylated flavonoids and galloylated flavan-3-ols (free and polymerised), were in higher proportion in damaged berries suggesting they were less degraded or more synthesised upon heating. Overall, irreversible berry damages and substantial compositional changes were observed and the berry survival threshold was estimated at around 50–53 °C for mid-ripe Shiraz berries, regardless of the duration of exposure.

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A low temperature promotes anthocyanin biosynthesis but does not accelerate endogenous abscisic acid accumulation in red-skinned grapes

Cited by 50 publications

References 52 publications

Difference and characteristics of anthocyanin from Cabernet Sauvignon and Merlot cultivated at five regions in Xinjiang

Difference and characteristics of anthocyanin from Cabernet Sauvignon and Merlot cultivated at five regions in Xinjiang

Low Temperature Promotes Anthocyanin Biosynthesis and Related Gene Expression in the Seedlings of Purple Head Chinese Cabbage (Brassica rapa L.)

Grape Berry Flavonoid Responses to High Bunch Temperatures Post Véraison: Effect of Intensity and Duration of Exposure

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