Dataset Information

Unraveling the pathways influencing the berry color and firmness of grapevine cv. Flame Seedless treated with bioregulators using biochemical and RNA-Seq analysis under semi-arid subtropics.

ABSTRACT: Plant bioregulators (PBRs) regulate developmental and physiological processes in plants. In this study, biochemical and transcriptomic analyses were conducted to evaluate the influence of PBRs [abscisic acid (ABA), benzothiadiazole (BTH), ethephon, and prohexadione-calcium (Pro-Ca)] on the grapevine cv. Flame Seedless under semi-arid subtropics. This study aims to see the effect of exogenous application of PBRs on overall berry quality, including uniformity of berry color. Uniform colored berries, the maximum total soluble solids (TSS) and total antioxidant activity (TAoA), and the highest total phenolics (TPC) and flavonoids (TFC) contents were obtained with the treatments, namely, 400 mg L^-1 ethephon and 400 mg L^-1 ABA. Further, RNA-Seq analysis has also identified some key DEGs like UFGT (VIT_16s0039g02230), GST (VIT_04s0079g00690), and chalcone synthase (CHS) (VIT_05s0136g00260) which were part of the anthocyanin biosynthesis pathway controlling grape berries color. Thus, ethephon (400 mg L^-1) and ABA (400 mg L^-1) were found promising for attaining greater uniformity in berry color development because of increased total anthocyanins content. In addition, they were also found associated with enhanced TAoA, TPC, and TFC. Hence, ethephon and ABA can be recommended for improving the berry quality.

SUBMITTER: Mhetre VB

PROVIDER: S-EPMC9270244 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature

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Unraveling the pathways influencing the berry color and firmness of grapevine cv. Flame Seedless treated with bioregulators using biochemical and RNA-Seq analysis under semi-arid subtropics.

Mhetre Vishal B VB Patel V B VB Singh S K SK Mishra Gyan P GP Verma M K MK Kumar Chavlesh C Dahuja Anil A Kumar Sanjeev S Singh Rakesh R Wasim Siddiqui M M

Food chemistry. Molecular sciences 20220625

Plant bioregulators (PBRs) regulate developmental and physiological processes in plants. In this study, biochemical and transcriptomic analyses were conducted to evaluate the influence of PBRs [abscisic acid (ABA), benzothiadiazole (BTH), ethephon, and prohexadione-calcium (Pro-Ca)] on the grapevine cv. Flame Seedless under semi-arid subtropics. This study aims to see the effect of exogenous application of PBRs on overall berry quality, including uniformity of berry color. Uniform colored berrie ...[more]

PMID: 35818381

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Project description:Scarlet Royal, a mid-season ripening table grape, is one of the popular red grape varieties in California. However, its berries develop an undesirable astringent taste under certain conditions. Among the various factors contributing to the degradation of berry attributes, the levels and compositions of polyphenols play a fundamental role in defining berry quality and sensory characteristics. To comprehend the underlying mechanism of astringency development, Scarlet Royal berries with non-astringent attributes at the V7 vineyard were compared to astringent ones at the V9 vineyard. Biochemical analysis revealed that the divergence in berry astringency stemmed from alterations in its polyphenol composition, particularly tannins, during the late ripening stage at the V9 vineyard. Furthermore, transcriptomic profiling of berries positively associated nineteen flavonoid/proanthocyanidins (PAs) structural genes with the accumulation of PAs in V9 berries. The identification of these genes holds significance for table grape genetic improvement programs. At a practical level, the correlation between the taste panel and tannin content revealed a threshold level of tannins causing an astringent taste at approximately 400 mg/L. Additionally, berry astringency at the V9 vineyard was linked to a lower number of clusters and yield during the two study seasons, 2016 and 2017. Furthermore, petiole nutrient analysis at bloom showed differences in nutrient levels between the two vineyards, including higher levels of nitrogen and potassium in V9 vines compared to V7. It's worth noting that V9 berries at harvest displayed a lower level of total soluble solids and higher titratable acidity compared to V7 berries. In conclusion, our results indicate that the accumulation of tannins in berries during the ripening process results in a reduction in their red color intensity but significantly increases the astringency taste, thereby degrading the berry quality attributes. This study also highlights the association of high nitrogen nutrient levels and a lower crop load with berry astringency in table grapes, paving the way for further research in this area.

Dataset Information

Unraveling the pathways influencing the berry color and firmness of grapevine cv. Flame Seedless treated with bioregulators using biochemical and RNA-Seq analysis under semi-arid subtropics.

Publications

Unraveling the pathways influencing the berry color and firmness of grapevine cv. Flame Seedless treated with bioregulators using biochemical and RNA-Seq analysis under semi-arid subtropics.

Similar Datasets

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