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

Mhetre, V B; Patel, V. B.; Singh, Sanjay Kumar; Mishra, Gyan P.; Verma, Mahendra Kumar; Kumar, Chavlesh; Dahuja, Anil; Kumar, Sanjeev; Singh, Rakesh; Siddiqui, Mohammed Wasim

doi:10.1016/j.fochms.2022.100116

Cited by 2 publications

(2 citation statements)

References 40 publications

(53 reference statements)

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“…Gene expression of the structural genes DFR and UFGT was highly upregulated by both ABA and ethephon. Similarly, the TFs regulating the anthocyanin biosynthetic pathway in grapes, such as VvMYBA1 , VvMYBA2 , and VvMYBA3 , were also upregulated by ABA and ethephon treatments (Mhetre et al., 2022).…”

Section: The Impacts Of Ethylene On Anthocyanin Contentmentioning

confidence: 99%

“…In another study on grape, the exogenous application of ethephon was also shown to increase the accumulation of anthocyanins in grape skins (Human & Bindon, 2008). Similarly, when either abscisic acid (ABA) or ethephon were applied at the initiation of berry ripening (veraison stage) on whole vine canopies of Flame Seedless grape, either treatment significantly increased the total anthocyanin content in berries when compared to the control (Mhetre et al., 2022). Gene expression of the structural genes DFR and UFGT was highly upregulated by both ABA and ethephon.…”

Section: The Impacts Of Ethylene On Anthocyanin Contentmentioning

confidence: 99%

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Anthocyanin physiology and biochemistry in fleshy fruit species: Mangosteen as a model

Ketsa,

Warrington

2024

Crop Science

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Mangosteen (Garcinia mangostana L.) is a popular, common tropical fruit grown in Southeast Asian countries. The pericarp contains a high anthocyanin content and various other bioactive compounds that are associated with medicinal and pharmaceutical properties. In marked contrast, the white edible aril contains no anthocyanins. The anthocyanins are the major pigments in the pericarp and produce red‐to‐purple coloration, which serves as a maturity index when fruit are ripe. The major anthocyanins consist mainly of cyanidin‐sophoroside and cyanidin‐glucoside. The synthesis of anthocyanin in mangosteen involves the coordinated expression of many genes with at least eight genes encoding enzymes and three transcription factors having been identified. Ripening‐induced anthocyanin accumulation is regulated by endogenous ethylene that controls the expression of key genes. Comparisons are made between anthocyanin synthesis in mangosteen and other fruit species under various conditions including light and temperature and the influence of plant growth regulators.

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Section: The Impacts Of Ethylene On Anthocyanin Contentmentioning

confidence: 99%

Section: The Impacts Of Ethylene On Anthocyanin Contentmentioning

confidence: 99%

Anthocyanin physiology and biochemistry in fleshy fruit species: Mangosteen as a model

Ketsa,

Warrington

2024

Crop Science

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Enhancing Phenolic Profiles in ‘Cabernet Franc’ Grapes Through Chitooligosaccharide Treatments: Impacts on Phenolic Compounds Accumulation Across Developmental Stages

Qiang,

Wang,

et al. 2024

Agriculture

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High-quality grape raw materials are fundamental for producing premium wine. Ensuring the quality of grape raw materials, particularly enhancing their phenolic profiles, significantly improves wine flavor. Therefore, this study focused on ‘Cabernet Franc’ grapes, where a 0.1% chitooligosaccharide (COS) solution was foliar sprayed during the green pea stage, the onset of veraison stage, and the mid-ripening stage to investigate the impact of exogenous COS treatment on the accumulation of phenolic compounds in grape berries. The results revealed that COS treatment during the green pea and the onset of veraison stages significantly increased the levels of total phenolic, total flavonoid, and total anthocyanin in grapes, with distinct effects on flavanols, phenolic acids, flavonols, and stilbenes, respectively. Eight key compounds most significantly influenced by the treatment were identified through orthogonal partial least squares discriminant analysis (OPLS-DA) and machine learning screening. Specifically, treatment during the green pea stage had a significant impact on total soluble solids, proanthocyanidin B1, catechin, and vanillic acid, while veraison treatment notably affected petunidin-3-O-(6″-O-p-coumaryl)-glucoside, cyanidin-3-O-(6″-O-p-coumaryl)-glucoside, cyanidin-3-O-glucoside and isorhamnetin. This study could provide valuable data references and theoretical support for applying COS in wine grapes and regulating high-quality raw materials.

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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

Cited by 2 publications

References 40 publications

Anthocyanin physiology and biochemistry in fleshy fruit species: Mangosteen as a model

Anthocyanin physiology and biochemistry in fleshy fruit species: Mangosteen as a model

Enhancing Phenolic Profiles in ‘Cabernet Franc’ Grapes Through Chitooligosaccharide Treatments: Impacts on Phenolic Compounds Accumulation Across Developmental Stages

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