Use of auxin to delay ripening: sensory and biochemical evaluation of Cabernet Sauvignon and Shiraz

Böttcher, Christine; Johnson, Trent E.; Burbidge, Crista A.; Nicholson, Emily L.; Boss, Paul K.; Maffei, S.M.; Bastian, Susan E.P.; Davies, Christopher

doi:10.1111/ajgw.12516

Cited by 4 publications

(10 citation statements)

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“…NAA is a synthetic auxin analogue, which can be used to spray grape berries before véraison to delay the maturation process [67][68][69]. In this study, we used the Cabernet Sauvignon grape berries treated with NAA 10 days prior to véraison to verify the optimized detection method.…”

Section: Profiling Phytohormones In Grape After Exogenous Hormone Tre...mentioning

confidence: 99%

A One-Step Polyphenol Removal Approach for Detection of Multiple Phytohormones from Grape Berry

et al. 2022

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Phytohormones play an important role in regulating the maturation process and the quality-related metabolite accumulation of fruits, and their concentration variation has always been concerned during fruit development. However, berry fruits, such as grape berries, are rich in a large number of secondary metabolites, which brings great challenges to the isolation and determination of hormones. In this work, we used grapes as experimental materials and proposed a solid-phase extraction (SPE) protocol to efficiently isolate multiple hormones from phenol-rich matrix using a mixture of dichloromethane, methanol and formic acid as eluent. A highly sensitive method based on ultra-high-performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS) was developed to quantify a total of 11 plant growth regulators, including the recognized phytohormones, in grape pericarp and seed. The established method showed satisfactory precision (RSD < 11.3%) and linearity (R2 > 0.9980). The limits of detection (LOD) and the limit of quantification (LOQ) were 0.001–0.75 ng/mL and 0.004–2.5 ng/mL, respectively. The recovery for the three levels of analytes spiked ranged from 63% to 118%, and the matrix effect was between 73% and 119%. Finally, the proposed method was applied to investigate the dynamic hormone concentration in Vitis vinifera L. cv. Cabernet Sauvignon berries from different vineyards, and assess the changes in endogenous hormones in grapes after treatment with exogenous growth regulators. We found that the contents of IP, ABA and IAA in pericarp and IP, IAA, IBA and SA in seed were significantly down-regulated after 10 days of treatment with NAA concentrations of 10 mg/L and 40 mg/L. In conclusion, this method helps to elucidate the role played by phytohormones in the maturation process and the accumulation of quality-related metabolites in phenol-rich fruits.

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Section: Profiling Phytohormones In Grape After Exogenous Hormone Tre...mentioning

confidence: 99%

A One-Step Polyphenol Removal Approach for Detection of Multiple Phytohormones from Grape Berry

et al. 2022

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“…16 Previous research indicated that the grapes and wine from cooler climates typically contain higher concentrations of IBMP compared to those from warm climate areas. 47 Furthermore, Boẗtcher et al reported that NAA application (100 mg/L) prior to veŕaison did not alter IBMP levels in "Cabernet Sauvignon" grapes, 11 which suggests that the lack of effect could be due to cooler temperature during the final 3 weeks of ripening in NAA-treated grapes compared to untreated grapes. During our experiment, we analyzed the climate conditions during the last 2 weeks before each E-L stage (Figure S10).…”

Section: ■ Discussionmentioning

confidence: 99%

“…9−13 Boẗtcher et al found that NAA treatment initially deterred berry weight gain, before later expediting growth. 10,11 Aroma compounds have long been a major focus due to their significance in determining the flavor quality of wines and grapes. 14 The primary aroma categories present in grapes consist of green leaf volatiles, which are generated via the lipoxygenase pathway from fatty acids, 14 terpenoids and norisoprenoids derived from isoprenoids, 14,15 as well as methoxypyrazines, 16 phenylethanols, and branched-chain volatiles 17 originating from amino acids.…”

Section: ■ Introductionmentioning

confidence: 99%

“…The impact of NAA application concentration, timing of treatment, and grape varieties on aroma compounds varies, as previously noted in reports. [9][10][11][12]18,19 In our previous trials, we utilized an NAA concentration of 100 mg/L, which resulted in a 25 day postponement of the veŕaison. 9 Such prolonged delays could impede the commercial harvest matureness of grapes, specifically when temperatures plummet in October in northwestern China.…”

Section: ■ Introductionmentioning

confidence: 99%

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Integrated Analysis of Transcriptome and Metabolome to Unveil Impact on Enhancing Grape Aroma Quality with Synthetic Auxin: Spotlight the Mediation of ABA in Crosstalk with Auxin

Xia,

Yao,

et al. 2024

J. Agric. Food Chem.

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It is widely accepted that preveŕaison application of naphthaleneacetic acid (NAA) can delay the ripening of grapes and improve their quality. However, how NAA impacts grape aroma compound concentrations remains unclear. This study incorporated the analyses of aroma metabolome, phytohormones, and transcriptome of Vitis vinifera L. cv. Cabernet Sauvignon grapes cultivated in continental arid/semiarid regions of western China. The analyses demonstrated that NAA application increased β-damascenone and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in the harvested grapes by delaying veŕaison and upregulating VvPSY1 and VvCCD4b expressions. Additionally, NAA treatment decreased 2-isobutyl-3-methoxypyrazine (IBMP) at the same phenological stage. Notably, abscisic acid (ABA) levels increased in NAA-treated grapes during veŕaison, which triggered further changes in norisoprenoid metabolisms. The ABA-responsive factor VvABF2 was potentially involved in VvPSY1 positive modulation, while the auxin response factor VvARF10 may play a role in VvCCD4b upregulation and VvOMT2 downregulation during NAA induction. VvARF10 possibly acts as a crosstalk node between the ABA and auxin signaling pathways following NAA treatment in regulating aroma biosynthesis.

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“…Growing conditions after fruit set that influence berry phenotype (N) are largely defined by the timing of the phenostage (N-1). This accounts, for example, for management practices to displace ripening to cooler conditions to maintain fruit composition in warm environments and seasons (Böttcher, et al 2021,Moran, et al 2018,Moran, et al 2019,Parker, et al 2014). To understand how fruit composition varies with space and vintage, we need first to explore the elements of terroir that affect vine phenological development and define the timing between key phenological stages and growing conditions.…”

Section: Introductionmentioning

confidence: 99%

The Relationship Between Terroir and The Phenology of Barossa Shiraz

Bonada¹,

Victor²,

Thomas³

et al. 2022

Preprint

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Background and Aims: Vine phenology results from the interaction between the genotype, environment and management, with implications for fruit, and wine composition. The impact of weather, site and management practices, underlying elements of terroir, impacting the timing of key phenological stages were explored across the Barossa Zone (GI). Methods and Results: Vine phenology was assessed in three zones of 24 vineyards over three vintages using the E-L scale before veraison, and total soluble sugars (TSS) in berries during ripening. We explored the associations between weather, plant traits and viticultural variables, and development in four periods: pre-budburst, budburst-flowering, flowering-veraison and veraison-maturity. The spatial structure of the timing of phenological events suggested three main groups of vineyards. This structure followed gradients in topography and soils across the landscape, and were maintained despite the effect of the season (vintage). On average, differences between early and late groups of vineyards were 13 days at budburst, 20 days at flowering and 24 days at TSS = 24 oBrix. Phenology responded mainly to temperature until flowering, and to temperature and canopy size from flowering to maturity. The strength of the relationship between the duration of the period and temperature ranked pre-budburst (r2 = 0.94) > budburst-flowering (r2 = 0.40) > veraison-maturity (r2 = 0.17). Duration of pre-budburst and budburst-flowering periods was shortened at 6 d oC-1, compared to 2 d oC-1 for veraison-maturity. The duration from veraison to maturity increased with yield (r2 = 0.29, Pa < 0.0001). Conclusions The spatial variation in development was maintained despite vintage effects and management practices. Variation in temperature due to topography and elevation were the major drivers of vine phenological development until flowering. During ripening, development was driven by temperature and carbon capture and partitioning. Significance of the Study This is the first attempt to show spatial variability on phenology across the Barossa Valley GI. The observed switch on drivers on phenology during development from temperature-driven processed before flowering to resource-dominated processes during ripening have implications for modelling and vineyard management.

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Use of auxin to delay ripening: sensory and biochemical evaluation of Cabernet Sauvignon and Shiraz

Cited by 4 publications

References 45 publications

A One-Step Polyphenol Removal Approach for Detection of Multiple Phytohormones from Grape Berry

A One-Step Polyphenol Removal Approach for Detection of Multiple Phytohormones from Grape Berry

Integrated Analysis of Transcriptome and Metabolome to Unveil Impact on Enhancing Grape Aroma Quality with Synthetic Auxin: Spotlight the Mediation of ABA in Crosstalk with Auxin

The Relationship Between Terroir and The Phenology of Barossa Shiraz

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