Foliar applications of iron promote flavonoids accumulation in grape berry of Vitis vinifera cv. Merlot grown in the iron deficiency soil

Shi, Pengbao; Song, Chuankui; Hai-ju, Chen; Duan, Bingbing; Zhang, Zhenwen; Meng, Jianwen

doi:10.1016/j.foodchem.2018.01.109

Cited by 41 publications

(27 citation statements)

References 31 publications

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“…Changes in all parameters were generally larger in the high lime dose than in the low one. Data are in line with previous studies on Fe foliar fertilisation in different Fe‐deficient plant species ( Fernández , ; Pestana et al., , ; Fuentes et al., ; Shi et al., ).…”

Section: Discussionsupporting

confidence: 92%

Glutathione foliar fertilisation prevents lime‐induced iron chlorosis in soil grownMedicago scutellata

Gheshlaghi

Khorassani

Abadı́a

et al. 2019

J. Plant Nutr. Soil Sci.

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It has been proposed that glutathione can relieve the effects of Fe deficiency. This study tested the effects of glutathione foliar treatments to prevent Fe chlorosis, using as positive controls soil and foliar Fe fertilisation. Medicago scutellata plants were grown in soil (5.7% CaCO3) supplemented or not with 4 and 8% CaCO3. Two Fe(III)‐EDDHA soil treatments (5 and 10 mg Fe kg−1), and three foliar treatments (three applications each of 2.14 mM Fe(III)‐EDDHA, 1 mM glutathione, and the previous two combined) were applied. Measurements include leaf chlorophyll and Fe concentrations, biomass, leaf enzymatic and non‐enzymatic antioxidant systems and carboxylates. The addition of CaCO3 caused typical Fe deficiency symptoms, including changes in chlorophyll, Fe, antioxidant systems and carboxylates, which were prevented by soil and foliar Fe fertilisation. The foliar treatment with glutathione also led to higher chlorophyll, leaf extractable Fe and root Fe, as well as decreases in some antioxidant systems, whereas leaf Fe concentrations decreased. The combined foliar application of glutathione and Fe was even more efficient in preventing chlorosis. Including glutathione in foliar fertilisation programs should be considered as an option for Fe chlorosis prevention, especially when relatively large leaf total Fe concentrations occur in the so called chlorosis paradox.

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Section: Discussionsupporting

confidence: 92%

Glutathione foliar fertilisation prevents lime‐induced iron chlorosis in soil grownMedicago scutellata

Gheshlaghi

Khorassani

Abadı́a

et al. 2019

J. Plant Nutr. Soil Sci.

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“…More recently, it was revealed that the application of Bacillus cereus strain NRKT improves the synthesis of stilbene synthase, which is the most important enzyme for resveratrol synthesis, and consequently leads to an increase in resveratrol in the grape berry (Aoki et al, 2017). Also, our results are in line with the findings according to which sugars such as glucose, fructose and sucrose serve as signalling molecules affecting the flavonoid pathway and promoting anthocyanin synthesis (Zheng et al, 2009;Shi et al, 2018). It is safe to assume that the observed higher sugar content in treated grapes enhances the polyphenolic content in grapes and in the produced wines.…”

Section: Basic Must and Wine Parameterssupporting

confidence: 90%

Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest

Malićanin

Danilović

Cvetković

et al. 2020

SAJEV

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Modern viticulture requires the replacement of hazardous agrochemicals with eco-friendly, bio-based products such as microbial preparations that enhance grape and wine quality while protecting the grapevine from pest and disease attacks. This study investigated the effects of a commercially available Bacillusbased preparation on the volatile and sensory properties of wines made from Vitis vinifera, cv. Prokupac grapes. Three different concentrations of preparation based on Bacillus subtilis Ch-13 were applied to grapevines two weeks prior to harvest. The total soluble solids in the grapes was affected by the application of B. subtilis Ch-1 and the alcohol content of the wine made from these grapes was greater. Wines made from the B. subtilis Ch-13-treated grapes showed an average increase in total phenolic compounds of about 27%, compared to the wine made from the untreated control grapes. The colour intensity of wines from the treated grapes, independently of the concentration, was higher by more than 30% than for the wine from the control grape sample. The B. subtilis Ch-13 treatment also affected the content of 3-methyl-1-butanol, ethyl decanoate and ethyl octanoate in the wine, at about 35%, 40% and 20%, respectively. The latter compounds are responsible for floral and fruity aromas. Generally, wines made from the treated grapes showed similar sensorial characteristics but scored better overall than the control. Principal component analysis showed a clear differentiation between wine made from the control and that from the B. subtilis Ch-13-treated grapes. The results suggest that the application of B. subtilis Ch-13 to grapevines two weeks prior to harvest has a positive effect on wine quality.

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“…In this study, caffeoyl glucosides were not detected in Merlot grapes, a consistent finding with several other studies ( Tarara et al., 2008 ; Dimitrovska et al., 2011 ; Cook et al., 2015 ; Hilbert et al., 2015 ; Sivilotti et al., 2016 ). However, caffeoyl glucosides have been found in Merlot grapes ( Mazza et al., 1999 ; Liang et al., 2014 ; Shi et al., 2016 ; Shi et al., 2018 ). This suggests that growing conditions including environmental factors and viticultural strategies, or the clone chosen may determine the presence and/or the levels of caffeoyl glucosides in Merlot grapes.…”

Section: Discussionmentioning

confidence: 99%

Day Temperature Has a Stronger Effect Than Night Temperature on Anthocyanin and Flavonol Accumulation in ‘Merlot’ (Vitis vinifera L.) Grapes During Ripening

Yan

Song

Falginella³

et al. 2020

Front. Plant Sci.

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Flavonoids impart color and mouthfeel to grapes and wine and are very sensitive to environmental conditions. Growth chamber experiments were performed to investigate the effect of temperature regimes and the differences between day/night temperatures on anthocyanins and flavonols in Merlot grapes. Among the regimes tested, the ones with diurnal 20°C determined the highest levels of anthocyanins and flavonols. Higher diurnal temperatures decreased those levels but increased the proportion of methoxylated and acylated species. When regimes with the same day temperature but different night temperatures were compared, differences between day/night temperatures did not affect anthocyanins, unless a difference of 25°C between day and night temperatures was imposed. When regimes with the same night temperature but different day temperatures were compared, the regime with higher day temperature had a lower anthocyanin level. No relationships were observed between the effects of temperature regimes on anthocyanin level and the expression of key anthocyanin genes. However, the effects on anthocyanin acylation level were consistent with the effects on the acyltransferase expression, and the effects on flavonol level were consistent with the effects on the expression of key flavonol genes. This study indicates that, in Merlot grapes, anthocyanins and flavonols are mostly sensitive to day temperatures.

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Foliar applications of iron promote flavonoids accumulation in grape berry of Vitis vinifera cv. Merlot grown in the iron deficiency soil

Cited by 41 publications

References 31 publications

Glutathione foliar fertilisation prevents lime‐induced iron chlorosis in soil grownMedicago scutellata

Glutathione foliar fertilisation prevents lime‐induced iron chlorosis in soil grownMedicago scutellata

Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest

Day Temperature Has a Stronger Effect Than Night Temperature on Anthocyanin and Flavonol Accumulation in ‘Merlot’ (Vitis vinifera L.) Grapes During Ripening

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