Vineyard calcium sprays reduce the damage of postharvest grape berries by stimulating enzymatic antioxidant activity and pathogen defense genes, despite inhibiting phenolic synthesis

Martins, Viviana; Soares, Cristiano; Spormann, Sofia; Fidalgo, Fernanda; Gerós, Hernâni

doi:10.1016/j.plaphy.2021.02.025

Cited by 15 publications

(10 citation statements)

References 58 publications

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“…The results may pave the way for the optimization of protocols of Ca treatments in the field aimed to prevent early fruit ripening in specific cultivars from wine regions most affected by climate change, possibly consisting of a good alternative to crop forcing. Additional benefits on the resistance to biotic and abiotic stresses and on shelf-life could also be expected, in accordance to previous studies (Romanazzi et al, 2012;Martins et al, 2021a).…”

Section: Discussionsupporting

confidence: 90%

“…Accordingly, increased fruit resistance to infection by Botrytis cinerea during storage was achieved by Ca dips after harvest (Fu et al, 2020), an effect that was also reported upon vineyard Ca sprays between fruit set and veraison stages (Amiri et al, 2009;Ciccarese et al, 2013). In line with these observations, Ca sprays during berry development reduce the incidence of microcracks on the fruit surface and the lodging of filamentous fungi in these structures, reducing fruit decay at postharvest (Martins et al, 2020b(Martins et al, , 2021a.…”

Section: Introductionsupporting

confidence: 60%

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Exogenous Calcium Delays Grape Berry Maturation in the White cv. Loureiro While Increasing Fruit Firmness and Flavonol Content

et al. 2021

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Vineyard calcium (Ca) sprays have been increasingly used by grape growers to improve fruit firmness and thus maintain quality, particularly in periods of heavy rains and hail. The observation that Ca visibly modified berry size, texture, and color in the most prominent white cultivar of the DOC region ‘Vinhos Verdes’, cultivar (cv.) Loureiro, led us to hypothesize that Ca induced metabolic rearrangements that resulted in a substantial delay in fruit maturation. Targeted metabolomics by ultra-performance liquid chromatography coupled to mass spectrometry and directed transcriptomics were thus combined to characterize the metabolic and transcriptional profiles of cv. Loureiro berries that, together with firmness, °Brix, and fruit weight measurements, allowed to obtain an integrated picture of the biochemical and structural effects of Ca in this cultivar. Results showed that exogenous Ca decreased amino acid levels in ripe berries while upregulating PAL1 expression, and stimulated the accumulation of caftaric, coutaric, and fertaric acids. An increase in the levels of specific stilbenoids, namely E-piceid and E-ω-viniferin, was observed, which correlated with the upregulation of STS expression. Trace amounts of anthocyanins were detected in berries of this white cultivar, but Ca treatment further inhibited their accumulation. The increased berry flavonol content upon Ca treatment confirmed that Ca delays the maturation process, which was further supported by an increase in fruit firmness and decrease in weight and °Brix at harvest. This newly reported effect may be specific to white cultivars, a topic that deserves further investigation.

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Section: Discussionsupporting

confidence: 90%

Section: Introductionsupporting

confidence: 60%

Exogenous Calcium Delays Grape Berry Maturation in the White cv. Loureiro While Increasing Fruit Firmness and Flavonol Content

et al. 2021

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“…Calcium uptake during fruit development is better than post-harvest calcium treatment. Ca sprays during berry development reduce the incidence of microcracks on fruit surface and lodging of filamentous fungi in these structures, reducing fruit decay at post-harvest (Martins et al, 2020 , 2021a ).…”

Section: Discussionmentioning

confidence: 99%

Effect of CaCl2 Sprays in Different Fruit Development Stages on Grape Berry Cracking

Shi

Zhou²,

Qin³

et al. 2022

Front. Plant Sci.

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Grape cracking is a common phenomenon that can reach more than 50% in some varieties and can cause enormous economic losses. “Li Xiu” grapes in different developmental stages were treated with calcium chloride (5 g/L), and the cracking rate and related biochemical and genetic indices were measured in the fruit ripening stage. The results showed that calcium treatment during the flowering period could significantly reduce grape cracking. Based on the experimental results, there are several reasons as follows: first, calcium spraying during the flowering period was more favorable to calcium absorption in grapes, and the increased calcium content in the peels helped to improve the mechanical properties of the peels, thus increasing crack resistance; second, calcium treatment reduced the expression levels of genes related to glucose metabolism, which in turn reduced PG and cellulase activities, delaying the degradation of pectin and cellulose and resulting in more structural integrity of the peels; third, calcium treatment increased fruit hardness and reduced fruit ventral pressure by decreasing the expression levels of ABA-related genes and synthesis of endogenous abscisic acid (ABA), soluble sugars (SSs), and total soluble solids (TSSs).

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“…It was reported that exogenous calcium ions delayed fruit ripening and maintained nutritional quality and appearance. With an increase in the calcium concentration, papaya fruit ripening and the senescence process were inhibited, slowing down softening and prolonging storage life [ 11 , 12 ]; firmness and TSS increased and postharvest decay was reduced in strawberries; total phenolics and total antioxidant capacity increased, and TA, ascorbic acid and decay rate decreased in sweet cherry [ 13 ]; protein, ascorbic acid, TA and carbohydrates decreased in banana [ 14 ]; and calcium spray decreased ascorbic acid and sugar content and stimulated catalase enzyme activity and pathogen defense genes during storage in grape berries [ 15 , 16 ]. In apples, low levels of calcium cause faster ripening, and ascorbic acid and firmness are lower [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Comparative physiological and transcriptomic analysis reveal MdWRKY75 associated with sucrose accumulation in postharvest ‘Honeycrisp’ apples with bitter pit

Sun

Zhang

et al. 2022

BMC Plant Biol

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Background Calcium (Ca) deficiency can cause apple bitter pit, reduce the quality and shelf life. WRKY transcription factors play essential role in plant response to multiple disorders. However, the underlying mechanisms causing bitter pit in apple fruit due to Ca deficiency during storage is extremely limited. Results In the present study, the nutritional metabolites and reactive oxygen species (ROS) were compared in Ca-deficient and healthy apple fruit (CK) during storage. Results showed that Ca-deficient apples sustained significantly higher production of ROS, PPO activity, flavonoids, total phenol, total soluble solids (TSS), and sucrose contents, but the contents of Ca, H2O2, titratable acids (TA), glucose and fructose were significantly lower than those of CK during storage. Principal component analysis (PCA) showed that TSS, •O2−, PPO, malondialdehyde (MDA) and Ca were the main factors, and TSS had a positive correlation with sucrose. Furthermore, transcriptome analysis revealed that WRKYs were co-expressed with sucrose metabolism-related enzymes (SWEETs, SS, SPS). qRT-PCR and correlation analysis indicated that MdWRKY75 was correlated positively with MdSWEET1. Moreover, transient overexpression of MdWRKY75 could significantly increase the sucrose content and promote the expression of MdSWEET1 in apple fruit. Conclusions Calcium deficiency could decrease antioxidant capacity, accelerate nutritional metabolism and up-regulate the expression of WRKYs in apple with bitter pit. Overexpression of MdWRKY75 significantly increased sucrose accumulation and the expression of MdSWEET1. These findings further strengthened knowledge of the basic molecular mechanisms in calcium deficiency apple flesh and contributed to improving the nutritional quality of apple fruit.

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Vineyard calcium sprays reduce the damage of postharvest grape berries by stimulating enzymatic antioxidant activity and pathogen defense genes, despite inhibiting phenolic synthesis

Cited by 15 publications

References 58 publications

Exogenous Calcium Delays Grape Berry Maturation in the White cv. Loureiro While Increasing Fruit Firmness and Flavonol Content

Exogenous Calcium Delays Grape Berry Maturation in the White cv. Loureiro While Increasing Fruit Firmness and Flavonol Content

Effect of CaCl2 Sprays in Different Fruit Development Stages on Grape Berry Cracking

Comparative physiological and transcriptomic analysis reveal MdWRKY75 associated with sucrose accumulation in postharvest ‘Honeycrisp’ apples with bitter pit

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