Anthocyanin Accumulation in Grape Berry Skin Promoted by Endophytic Microbacterium sp. che218 Isolated from Wine Grape Shoot Xylem.

ABSTRACT: Grape berry skin coloration is a key determinant of the commercial value of red wines. Global warming caused by climate change has inhibited anthocyanin biosynthesis in berry skins, leading to poor coloration. Through two-year field experiments, the endophyte che218 isolated from grape shoot xylem promoted anthocyanin accumulation in berry skins. The che218 enhanced anthocyanin biosynthesis in grapevine cultured cells. In the 2022 growing season, applying che218 to grape bunches enhanced anthocyanin accumulation in berry skins on day 20 post-treatment. However, the anthocyanin accumulation enhancing effect of che218 became negligible at harvest. In the 2023 growing season, che218 enhanced anthocyanin accumulation in berry skins on day 15 post-treatment and at harvest (day 30 post-treatment

SUBMITTER: Teshigawara Y 

PROVIDER: S-EPMC11434312 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature