Effect of two exogenous plant growth regulators on the color and quality parameters of seedless table grape berries

Crupi, Pasquale; Alba, Vittorio; Masi, Gianvito; Caputo, Anna; Tarricone, L.

doi:10.1016/j.foodres.2019.108667

Cited by 13 publications

(8 citation statements)

References 45 publications

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“…Abscisic acid (ABA) is a phytohormone implicated in a diversity of relevant physiological processes in various plant organs. For over a decade, the application of ABA has shown a positive impact in the color attributes of table grapes (Lurie et al, 2009;Crupi et al, 2019;Shahab et al, 2020) and more recently in Plavac Mali wine grapes (Mucalo et al, 2020). ABA increases in the skin of grape berries the expression of the UDP-glucose:flavonoid 3-O-glucosyltransferase (UFGT) gene.…”

Section: Introductionmentioning

confidence: 99%

“…However, most of the studies on the application of elicitors to improve the chromatic quality of grapes and wines have been conducted in regions with temperate climates, in which the impact of the lack of grape berry quality is less pronounced than in hot climate regions because when temperatures rise to 35°C, the accumulation of flavonoids in grapes decreases (Gouot et al, 2019), and anthocyanin biosynthesis is inhibited, thus affecting berry skin coloration (Kliewer & Torres, 1972). Besides, the technological use of ABA as a plant growth regulator has shown some limitations including its high cost (Crupi et al, 2019). Therefore, new strategies to avoid the loss of quality of grapes for winemaking are still required.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Pre-Harvest Application of Pectic Oligosaccharides and Abscisic Acid on Technological Ripening and Anthocyanin Profile of ‘Syrah’ Must and Grapes Grown in a Warm Climate

Sandoval-Silva

Aispuro‐Hernández

Corrales-Maldonado

et al. 2021

SAJEV

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The progressive increase of environmental temperature as a consequence of climate change is a challenge for the wine industry. Elevated temperatures during grape ripening affect the development of grape skin color by inhibiting the synthesis of pigments and promoting their degradation, which causes an imbalance in the chromatic quality of must and red wine. The application of pectic oligosaccharides (POs) and abscisic acid (ABA) triggers the phenylpropanoid pathway and increases the color index in grapes. Since the atharvest pigments and phenolic compounds are determinant for wine quality, this work addressed the preharvest application of POs and ABA as an in-field strategy for improving the quality of Syrah must and grapes grown in a warm climate. The color development, physicochemical parameters, phenolic content, and pigments in berries and must were evaluated. Results showed POs and ABA improved berry color development and anthocyanin content during ripening. Musts from POs-treated berries exhibited the highest phenols concentration and the most intense color, related to higher chroma values and anthocyanin content, particularly delphinidin, petunidin, and malvidin 3-glucosides, while ABA improved must tonality by reducing the hue angle. In summary, POs and ABA application at veráison, differentially modulated the technological ripening of Syrah grapes and can be an alternative to conventional agrochemicals to preserve the quality of musts elaborated from grapes grown in warm climates, by increasing the content of phenolic compounds and enhancing berry skin color development through the differential accumulation of anthocyanins.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of Pre-Harvest Application of Pectic Oligosaccharides and Abscisic Acid on Technological Ripening and Anthocyanin Profile of ‘Syrah’ Must and Grapes Grown in a Warm Climate

Sandoval-Silva

Aispuro‐Hernández

Corrales-Maldonado

et al. 2021

SAJEV

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“…Hypersensitivity protein, spermidine, DA-6 (diethyl aminoethanol hexanoate) and salicylic acid are inducers to improve plant resistance. Hypersensitivity protein is a peptide class compound that do not directly affect pathogens, but can induce plant allergic necrosis (HR) responses, which can regulate plant growth, yield and disease resistance ( Wang et al, 2014 , Rodrigo-García et al, 2019 ; Pasquale Crupi et al, 2019 ). DA-6 has the functions of auxin and cytokinin, which can effectively promote plant seed germination and seedling growth ( Zhou et al, 2019 ) while slowing down the uptake of heavy metals which is harmful to plants ( He et al, 2014 , Li et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of compound growth regulators on the anatomy of Jujube Leaf and Fruit

Zhi

Zhang

Huang

et al. 2020

Saudi Journal of Biological Sciences

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Effects of three compound growth regulators formulated with hypersensitivity protein, spermidine, salicylic acid and DA-6 (diethyl aminoethanol hexanoate) were tested on Xinjiang Jun Jujube. The doses of compound growth regulators were named as A (Hypersensitivity protein + spermidine + salicylic acid at the rate of 30 mg/L, 0.1 mmol/L and 0.25 mmol/L, respectively), B (Hypersensitive protein + spermidine + DA-6 at the rate of 30 mg/L, 0.1 mmol/L and 30 mg/L, respectively) and C (Spermidine + salicylic acid + DA-6 at the rate of 0.1 mmol/L, 0.25 mmol/L and 30 mg/L, respectively) versus a control group CK (contained only water). Fruit anatomical structures were compared after spraying. The results indicated that after spraying, the thickness of the upper and lower epidermal cells and the stratum corneum were increased. However, the upper epidermal stratum corneum became significantly thicker than the lower epidermis. Spraying with A improved the thickness of upper and lower epidermal cells, stratum corneum, the central vein and mesophyll. The cumulative effects of all these changes in leaf and fruit anatomical structures provided the resistance of the experimental fruit plant to stress. While the B and C regulators had inhibitory effects. So, the results obtained after spraying A category were beneficial to improve the stress resistance of the fruits. The length and cell area of pericarp and sarcocarp cells in the treatment groups were not changed significantly. But the length, number of sarcocarp cells and number of gaps were lower than those in the CK. This study can provide new measures for improving plant resistance in jujube production.

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“…Structurally, carotenoids are C 40 tetraterpenoids with a long chromophore of conjugated double bonds; thus, they can confer from red to yellow coloration to fruit [8]. However, especially in red/black grapes, this function is ascribed to anthocyanins and polyphenols [9]. Instead, carotenoids are mainly known as precursors of volatile compounds (i.e., C 13 -norisoprenoids), with very low olfactory perception thresholds.…”

Section: Introductionmentioning

confidence: 99%

“…Currently, the vineyard application of elicitors (i.e., methyl jasmonate or yeast extracts) represents the most original strategy to activate the biosynthesis of secondary metabolites because it may stimulate an innate immune response in grapes [16,17]. Generally, it works in the case of the phenolic and volatile composition of grapes [9,18,19], but recent research has demonstrated that treatment with methyl jasmonate and yeast extracts was also determinant for increasing lutein and β-carotene concentrations in Tempranillo, Graciano, and Garnacha [20]. Additionally, the enzymes involved in carotenoid biosynthesis and degradation are acknowledged to be stress-dependent [21,22].…”

Section: Introductionmentioning

confidence: 99%

How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes

et al. 2020

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Carotenoids are important secondary metabolites in wine grapes and play a key role as potential precursors of aroma compounds (i.e., C13-norisoprenoids), which have a high sensorial impact in wines. There is scarce information about the influence of pre-harvest inactivated yeast treatment on the norisoprenoid aroma potential of grapes. Thus, this work aimed to study the effect of the foliar application of yeast extracts (YE) to Negro Amaro and Primitivo grapevines on the carotenoid content during grape ripening and the difference between the resulting véraison and maturity (ΔC). The results showed that β-carotene and (allE)-lutein were the most abundant carotenoids in all samples, ranging from 60% to 70% of total compounds. Their levels, as well as those of violaxanthin, (9′Z)-neoxanthin, and 5,6-epoxylutein, decreased during ripening. This was especially observed in treated grapes, with ΔC values from 2.6 to 4.2-fold higher than in untreated grapes. Besides this, a principal components analysis (PCA) demonstrated that lutein, β-carotene, and violaxanthin and (9′Z)-neoxanthin derivatives principally characterized Negro Amaro and Primitivo, respectively. Thereby, the YE treatment has proved to be effective in improving the C13-norisoprenoid aroma potentiality of Negro Amaro and Primitivo, which are fundamental cultivars in the context of Italian wine production.

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Effect of two exogenous plant growth regulators on the color and quality parameters of seedless table grape berries

Cited by 13 publications

References 45 publications

The Effect of Pre-Harvest Application of Pectic Oligosaccharides and Abscisic Acid on Technological Ripening and Anthocyanin Profile of ‘Syrah’ Must and Grapes Grown in a Warm Climate

The Effect of Pre-Harvest Application of Pectic Oligosaccharides and Abscisic Acid on Technological Ripening and Anthocyanin Profile of ‘Syrah’ Must and Grapes Grown in a Warm Climate

Effects of compound growth regulators on the anatomy of Jujube Leaf and Fruit

How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes

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