Transcriptome and metabolite integrated analysis reveals that exogenous ethylene controls berry ripening processes in grapevine

Unraveling the pathways influencing the berry color and firmness of grapevine cv. Flame Seedless treated with bioregulators using biochemical and RNA-Seq analysis under semi-arid subtropics

“…Also, other PBRs treatments, BTH and Pro-Ca, enhanced the accumulation of anthocyanins significantly than the control. Earlier, the increase in anthocyanins content in grape berries by using the PBRs were reported, such as ethylene ( Wang et al, 2022 ), ABA ( Jia et al, 2018 ), Pro-Ca ( Disegna et al, 2003 ), and BTH ( Iriti et al, 2004 ). TPC increased significantly compared with control in all treatments, while application with ethephon and ABA led to the highest TPC in berries, followed by BTH and Pro-Ca treatments.…”

“…For instance, the exogenous application of abscisic acid (ABA) enhances anthocyanin content, resulting in proper berry color development in different colored grapes genotypes ( Koyama et al, 2018 ). The application of ethephon on the developing bunches has shown promising effects on berry color development ( Wang et al, 2022 ). The benzothiadiazole is involved in the phenylpropanoid pathway, thereby improving the anthocyanins, proanthocyanidins, flavonol, and total phenolics in berries ( Ruiz-Garcia et al, 2012 ).…”

“…The expression of various genes and transcription factors involved in the anthocyanin biosynthesis of grape berries was upregulated by the external application of ethephon ( Wang et al, 2022 ) and ABA ( Roberto et al, 2012 , Koyama et al, 2018 ). Further, a correlation between the increased anthocyanin accumulation and up-regulation of genes associated with abscisic acid has been observed ( Koyama et al, 2010 , Ma and Yang, 2019 , Zhang et al, 2021 ).…”

Evaluation of Fruit Quality Characteristics in ‘Irwin’ Mango Grown via Forcing Cultivation in a Plastic Facility

“…The ethylene production rate was then measured and expressed as µL•kg -1 •hr -1 (Thammawong and Arakawa, 2007;Wang et al, 2022).…”

Evolution of green leaf volatile profile and aroma potential during the berry development in five Vitis vinifera L. Cultivars

“…Previous studies have found that the GLV content in grapes and wine is affected by viticultural practices, such as leaf removal ( Moreno et al, 2017 , Yue et al, 2020 ), plant growth regulators ( Ju et al, 2016 , Yue et al, 2021 , Wang et al, 2022 ), irrigation ( Ju et al, 2018 ), and training systems ( Xu et al, 2015 ). In addition, many studies have also explored the dynamic changes in volatile content during grape berry development ( Luo et al, 2019 , Wu et al, 2019 , Yue et al, 2020 , Wang et al, 2021 ).…”