Abstract
Anthocyanins and proanthocyanidins (PAs) are crucial factors that affect the quality of grapes and the making of wine, which were stimulated by various stimuli and environment factors (sugar, hormones, light, and temperature). The aim of the study was to investigate the influence of exogenous 24-Epibrassinolide (EBR) and light on the mechanism of anthocyanins and PAs accumulation in grape berries. Grape clusters were sprayed with EBR (0.4 mg/L) under light and darkness conditions (EBR + L, EBR + D), or sprayed with deionized water under light and darkness conditions as controls (L, D), at the onset of veraison. A large amount of anthocyanins accumulated in the grape skins and was measured under EBR + L and L treatments, whereas EBR + D and D treatments severely suppressed anthocyanin accumulation. This indicated that EBR treatment could produce overlay effects under light, in comparison to that in dark. Real-time quantitative PCR analysis indicated that EBR application up-regulated the expression of genes (VvCHI1, VvCHS2, VvCHS3, VvDFR, VvLDOX, VvMYBA1) under light conditions. Under darkness conditions, only early biosynthetic genes of anthocyanin biosynthesis responded to EBR. Furthermore, we also analyzed the expression levels of the BR-regulated transcription factor VvBZR1 (Brassinazole-resistant 1) and light-regulated transcription factor VvHY5 (Elongated hypocotyl 5). Our results suggested that EBR and light had synergistic effects on the expression of genes in the anthocyanin biosynthesis pathway.
Highlights
Anthocyanins and proanthocyanidins (PAs) are crucial factors that affect the quality of grapes and the making of wine [1,2,3]
Genes encoding enzymes are divided into two groups: the upstream genes of anthocyanin biosynthetic pathway, such as chalcone synthase (CHS) and chalcone isomerase (CHI), and the downstream genes
Treatment markedly the accumulation of PAs, anthocyanins and that monomer anthocyanins. These results, whichincreased were in agreement with previous studies, showed artificial shading of. These results, which were in agreement with previous studies, showed that artificial shading of fruits would decrease the content of phenolic compound, and light exposure would increase phenolic fruits would decrease the content of phenolic and light exposure would increase compound content
Summary
Anthocyanins and proanthocyanidins (PAs) are crucial factors that affect the quality of grapes and the making of wine [1,2,3]. The accumulation of anthocyanin is stimulated by various stimuli: sugar, plant hormones and other environmental factors (light, UV irradiation, temperature, wounding, drought) [4,5,6,7,8,9,10,11]. The anthocyanins and PAs are synthesized via the phenylpropanoid pathway and flavonoids pathway in the cytoplasm as shown in Figure 1 [17]. The biosynthetic pathway leading to anthocyanins and PAs is well known and the key regulatory genes controlling the pathway have been reported [18,19]. Genes encoding enzymes are divided into two groups: the upstream genes of anthocyanin biosynthetic pathway, such as chalcone synthase (CHS) and chalcone isomerase (CHI), and the downstream genes
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
