Abstract
Grapevine is one of the most important fruit-bearing plants worldwide, for which bagging treatments can effectively improve fruit quality. However, the low-light conditions caused by bagging can delay grape berry maturation. Here, we analyzed glucose, fructose, and anthocyanin contents and the expression of sugar and anthocyanin-metabolism pathway genes in the grape berries of two cultivars, ‘Shenhua’ and ‘Shenfeng’, under different bagging treatments. Color development was incomplete in bagged grape berries and their soluble sugar contents were lower than those detected in un-bagged fruits. However, fruit color and SSC could be rapidly restored to normal levels after removing bags. Light affects the accumulation of sugar in grape berries, especially near the maturation period, as well as the contents and compositions of anthocyanins in the skin of grape berries. Although light helps in the accumulation of anthocyanins, significant differences were detected in anthocyanin composition between the two grapevine varieties. In addition, the expressions of myofibroblastic regulatory genes in the anthocyanin pathway were affected by light, and the light-responsive elements elongated hypocotyl 5 and constitutive photomorphogenic 1 acted synergistically to control grape berry coloration. Overall, these results provide a theoretical basis for the maturation mechanism in grape berries.
 
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 In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 4, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue.
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Highlights
Grapevine is grown extensively throughout the world
Sucrose metabolism is important for sugar accumulation, as this is the main form of sugar transported in grapevine phloem, and it is rapidly metabolized and converted into other sugars, organic acids, and structural substances at the young fruit stage (Shiraishi, 1993; Davies and Robinson, 1996)
No significant changes were detected among the CIGR values obtained for ‘Shenfeng’ grape berries subject to the different treatments at 93 DAA (Table 2)
Summary
Grapevine is grown extensively throughout the world. In 2014, worldwide vineyard area and grape berry production were 7,940,150 ha and 100,186,579 t, respectively (Food and Agriculture Organization, 2016). Light is an essential environmental factor for plant growth and development, and the appearance and flavor quality of fruit could be affected by bagging treatment. Grape berry organoleptic quality depends largely on both the content and composition of sugars, acids, and anthocyanins, which are all influenced by light. Sugar accumulation is a key factor determining fruit quality in grape berries. Sucrose metabolism is important for sugar accumulation, as this is the main form of sugar transported in grapevine phloem, and it is rapidly metabolized and converted into other sugars, organic acids, and structural substances at the young fruit stage (Shiraishi, 1993; Davies and Robinson, 1996). Low-light environments may influence the transport and transformation of carbohydrates through the micro-domain environment of fruit, leading to changes in specific sugars (Dokoozlian and Kliewer, 1996; Wang et al, 2009). Tartaric and malic acids typically account for more than 90% of total organic acids in grape berries (Lamikanra et al, 1995; Esteban et al, 1999): enhancing the flavor and contributing to the mouth-feel of table grape berries
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