Abstract
Global warming has resulted in the loss of anthocyanin accumulation in berry skin. Sound stimulation can be used as a potential method for enhancing fruit color development since many plants recognize sound vibration as an external stimulus and alter their physiological status in response to it. Sound stimulation (sine wave sound at 1000 Hz) enhanced anthocyanin accumulation in grape cultured cells and berry skins in field-grown grapevines at the early stage of ripening. The transcription of UFGT and ACO2, which encode the key enzymes in anthocyanin and ethylene biosynthesis, respectively, was upregulated in grape cultured cells exposed to sound stimulation. In contrast, the transcription of MybA1 and NCED1, which encode a transcription factor for UFGT and a key enzyme in abscisic acid biosynthesis, respectively, was not affected by the sound stimulation. A treatment with an ethylene biosynthesis inhibitor, aminoethoxyvinyl glycine hydrochloride, revered the enhancement of anthocyanin accumulation by sound stimulation. As the promoter assay using a GUS reporter gene demonstrated that UFGT promoter was directly activated by the ethylene-releasing compound ethephon, which enhanced anthocyanin accumulation in grape cultured cells, we conclude that sound stimulation enhanced anthocyanin accumulation through the direct upregulation of UFGT by ethylene biosynthesis. Our findings suggest that sound stimulation contributes to alleviating poor coloration in berry skin as a novel and innovative practical technique in viticulture.
Highlights
Poor coloration of grape berry skin lowers the quality of grape berries
VibnRyhcsibeoEiluttlhosnred(pFosfihtgeiomutnhru,yelalae4ntn)i.oeeIntbnhi(oyFcsloieygnnnutetrrhe-ares4est)il,.sea)amisnihninigboiceteothdmotphxeoyuveninnhdya,lnegcnelhymaceinnncteeodhf yaadnntrthohocochcylyaoanrniindineaca(cAcucVmuGmul,uaatlinaotniinohnibinitor of ethylene biosynthesis) inhibited the enhancement of anthocyanin accumulation by sound stimulation (Figure 4). These results suggest that the upregulation of UDP-glucose: flavonoid 3-O-glucosyltransferase (UFGT) transcription, followed by the acceleration of anthocyanin biosynthesis by sound stimulation may occur through the activation of ethylene biosynthesis, but not abscisic acid (ABA) biosynthesis
These results suggest that the upregulation of UFGT transcription, 3f.o5ll.oAwcetdivbaytitohne aocfcUeleFrGatTionPorfomanothteorcybaynEinthbieopshyonnthesis by sound stimulation may occur through the activation of ethylene biosynthesis, but not ABA biosynthesis
Summary
Poor coloration of grape berry skin lowers the quality of grape berries. Generally, abscisic acid (ABA) controls the onset of grape berry ripening onset including anthocyanin biosynthesis in berry skin [1]. ABA content in grape berries is reduced by high temperatures. High nighttime temperature treatment (5 ◦C higher than normal nighttime temperature) from before véraison to harvest decreased ABA content in berry skin, resulting in the inhibition of anthocyanin accumulation [2]. In 2005, a 2 ◦C increase in average air temperature in viticultural regions in the 50 years was predicted using a simulation model for climate change [4]. Temperature increase on a global scale will decrease areas suitable for viticulture by 25% to 73% in the Representative Concentration Pathway (RCP) 8.5 and by 19% to 62% in RCP 4.5 in major wine-producing regions by 2050 [6]. Global warming has shown a negative impact on berry skin coloration in current viticultural regions
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