Please use this identifier to cite or link to this item:
|Scopus||Web of Science®||Altmetric|
|Title:||Ethanol triggers grape gene expression leading to anthocyanin accumulation during berry ripening|
Van Heeswijck, R.
|Citation:||Plant Science, 2002; 163(3):449-454|
|Publisher:||Elsevier Sci Ireland Ltd|
|Ashraf El Kereamy, Christian Chervin, Jean-Marc Souquet, Michel Moutounet, Marie-Carmen Monje, Françoise Nepveu, Helene Mondies, Christopher M. Ford, Robyn van Heeswijck and Jean-Paul Roustan|
|Abstract:||Recent studies have shown that low doses of ethanol stimulate the maturation of some fruits. The present work showed that spraying Cabernet Sauvignon grapes, with 5% ethanol at veraison enhances the anthocyanin accumulation. Veraison is the time when the berries turn from green to purple. HPLC analysis showed a marked increase in the total concentrations of the derivatives of delphinidin, cyanidin, petunidin, peonidin and malvidin from the fourth day after the ethanol treatment until harvest. This was not linked to a difference in berry weight in comparison to controls. Two distinct expression patterns were found for anthocyanin biosynthesis genes in the treated and untreated berries. For one group, consisting of chalcone synthase, flavanone-3-hydroxylase, dihydroxyflavonol-4-reductase and leucoanthocyanidin dioxygenase, the expression was inhibited or unchanged by the ethanol treatment, whereas for UDP glucose-flavonoid 3-O-glucosyltransferase (UFGT) there was a marked increase in expression from 1 to 20 days after ethanol treatment. These results suggest that the UFGT gene is a key factor in the observed anthocyanin accumulation following ethanol treatment.|
|Keywords:||Vitis vinifera; Maturation; Ethanol; Anthocyanins; Glucosyltransferase|
|Appears in Collections:||Wine Science publications|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.