Loss of anthocyanins and modification of the anthocyanin profiles in grape berries of Malbec and Bonarda grown under high temperature conditions

Rosas, Inés de; Ponce, María T.; Malovini, Emiliano; Deis, Leonor; Cavagnaro, Bruno; Cavagnaro, Pablo Federico

doi:10.1016/j.plantsci.2017.01.015

Cited by 83 publications

(56 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this study, the expression of MYBA1 and MYBA2 corresponded with DFR and UFGT during storage (Figure a–c). These results corresponded with the previous results in which MYBA1 positively and MYB4 negatively affected expression of DFR and UFGT (de Rosas et al ). The transcription levels of MYBA2 and UFGT had similar patterns at the onset of skin colour development in Kyoho grapes (Shinomiya et al ).…”

Section: Discussionsupporting

confidence: 93%

“…In grapes, different regulators belonging to the MYB transcription factor superfamily were reported to regulate structural genes on specific branches of the flavonoid pathway; MYBA1 (Kobayashi et al ), MYBA2 (Xi et al ) and MYB4 (de Rosas et al ) were reported to regulate the anthocyanin branch. In this study, the expression of MYBA1 and MYBA2 corresponded with DFR and UFGT during storage (Figure a–c).…”

Section: Discussionmentioning

confidence: 99%

“…Then, the anthocyanin biosynthesis pathway follows p ‐coumaroyl‐CoA, and chalcone synthase (CHS), chalcone isomerase (CHI), flavanone 3‐hydroxylase (F3H), flavonoid 3′‐hydroxylase (F3′H), flavonoid 3′, 5′‐hydroxylase (F3′5′H), dihydroflavonol 4‐reductase (DFR), leucocyanidin oxygenase (LDOX) and flavonoid‐3‐O‐glycosyltransferase (UFGT) catalyse the transformation of the intermediate product p ‐coumaroyl‐CoA into anthocyanins (Villegas et al ). Different regulators belonging to the MYB transcription factor superfamily have been reported to regulate structural genes on specific branches of the flavonoid pathway; MYBA1 (Kobayashi et al ), MYBA2 (Xi et al ) and MYB4 (de Rosas et al ) have been reported to regulate the anthocyanin branch and, thus, they are analysed in this study.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Burdock fructooligosaccharides inhibits postharvest colour development in grape skins by altering phenylpropanoid fluxes from anthocyanin to the resistance‐related phenolic substances

Yang

Wang

Tan

et al. 2019

Australian Journal of Grape and Wine Research

View full text Add to dashboard Cite

Background and Aims Burdock fructooligosaccharides (BFO) is an elicitor that induces biotic resistance and delays colour development in grapes postharvest. The mechanism of the delayed colour development requires further study. Methods and Results Colour development index; anthocyanin, tannin, flavonol, flavanol, trans‐resveratrol and lignin; the trans‐resveratrol, lignin and anthocyanin biosynthesis‐related transcription factors; and functional gene expression were investigated. In response to BFO induction, upregulation of the v‐myb avian myeloblastosis viral oncogene homologue 14 (MYB14)‐mediated stilbene synthase (STS) altered the phenylpropanoid fluxes from anthocyanin to trans‐resveratrol; MYBA1 and MYBA2‐mediated the downregulation of dihydroflavonol 4‐reductase (DFR), and flavonoid‐3‐O‐glycosyltransferase (UFGT) limited anthocyanin biosynthesis. Downregulation of MYB4‐mediated chalcone synthase (CHS) and upregulation of cinnamoyl CoA reductase (CCR) and cinnamyl alcohol dehydrogenase (CAD) altered the phenylpropanoid fluxes from anthocyanin to lignin. Conclusions Burdock fructooligosaccharides inhibits postharvest colour development in grapes by altering the phenylpropanoid fluxes from anthocyanin to resistance‐related phenolic substances. Significance of the Study Understanding the mechanism of the effect of BFO on grape colour development may improve our understanding of colour development in grape berries.

show abstract

Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Burdock fructooligosaccharides inhibits postharvest colour development in grape skins by altering phenylpropanoid fluxes from anthocyanin to the resistance‐related phenolic substances

Yang

Wang

Tan

et al. 2019

Australian Journal of Grape and Wine Research

View full text Add to dashboard Cite

show abstract

“…However, other authors attributed this increase to the decrease in the berry size . De Rosas et al . confirmed that high‐temperature regimes give rise to lower total anthocyanins.…”

Section: Discussionmentioning

confidence: 94%

Variability of Tempranillo grape composition in the Rioja DOCa (Spain) related to soil and climatic characteristics

Ramos

Toda²

2018

J Sci Food Agric

View full text Add to dashboard Cite

Acidity and anthocyanin concentrations were affected by temperature and by precipitation recorded in different time periods throughout the growing cycle. The increase in temperature in earlier stages reduced the total acidity and increased the total polyphenols, while an increase in temperature during the ripening period produced a decrease in total acidity, malic acid, and anthocyanin concentration, and a lower ratio between anthocyanins and sugars. The plots located in soils with higher soil water availability presented higher acidity and lower anthocyanin concentrations. © 2018 Society of Chemical Industry.

show abstract

“…In addition, climatic changes are particularly important for grapevine cultivation, in which certain environmental conditions, e.g., temperature, could dramatically affect polyphenol metabolism, as well as grape quality. In fact, many studies have reported how high temperatures had a detrimental effect on berry color (de Rosas, et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Efecto combinado de la aplicación de riego y compost sobre la composición de la baya Montepulciano en un entorno volcánico de la región de Lacio (Italia central)

Cirigliano

Chiriacò

Núñez

et al. 2017

Ciencia e investigación agraria

View full text Add to dashboard Cite

Montepulciano red grape is cultivated in the northern part of the Latium region, primarily for the production of DOC "Colli Etruschi Viterbesi" structured wines for aging. In Mediterranean areas, viticulture is closely influenced by vine water status. In this context, the practice of irrigation may alleviate water-stress-related reductions in plant development to guarantee grape quality, especially in semi-arid areas. The application of on-farm compost in a vineyard may affect grape quality without negative effects, thereby enhancing environmental sustainability. The aim of this work was to investigate the combined effect of irrigation and compost application on the Montepulciano variety in the volcanic environment of Latium region, thereby improving the polyphenol concentrations in the berries. The trial was conducted during three growing seasons (2011)(2012)(2013). Irrigation was performed according to the protocol proposed by Ojeda and Saurin (2014). The pre-dawn leaf water potential (ψpd) from July to September was measured weekly for maintaining vine water status in the range between -0.4 and -0.6 Mpa. Irrigation (I) and irrigation plus compost application (IC) were compared to a non-irrigated control (C). Berry weight was not influenced by moderate irrigation, whereas titratable acidity and total soluble solids were negatively correlated to the increment of water dropped. The primary finding was a positive influence on polyphenol contents of the grapes at harvest. Best performance was highlighted in 2012 with 263 liter vine -1 of water supplied. Overall, the sustainable use of water and on-farm compost improved Montepulciano grape quality in this volcanic area, thereby enhancing the adaptation of Mediterranean viticulture to climate change conditions.

show abstract

Loss of anthocyanins and modification of the anthocyanin profiles in grape berries of Malbec and Bonarda grown under high temperature conditions

Cited by 83 publications

References 24 publications

Burdock fructooligosaccharides inhibits postharvest colour development in grape skins by altering phenylpropanoid fluxes from anthocyanin to the resistance‐related phenolic substances

Burdock fructooligosaccharides inhibits postharvest colour development in grape skins by altering phenylpropanoid fluxes from anthocyanin to the resistance‐related phenolic substances

Variability of Tempranillo grape composition in the Rioja DOCa (Spain) related to soil and climatic characteristics

Efecto combinado de la aplicación de riego y compost sobre la composición de la baya Montepulciano en un entorno volcánico de la región de Lacio (Italia central)

Contact Info

Product

Resources

About