Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries

ABSTRACT: Highlights • UVA block inhibited acylated anthocyanin formation.• UVA presence promoted acylated anthocyanin formation.• Peonidin for acetylation and p-coumaroylation primarily respond to UVA.• A total of 3962 DEGs and 136 DAMs were identified.• VvMYBA1 played a key role in co-expression network. Ultraviolet A (UVA), the major component of the UV, plays a crucial role in formatting the characteristics of color in wine grapes by influencing its anthocyanin composition and contents. Results showed that anthocyanin biosynthesis was suppressed by UVA screening and enhanced by irradiation. The acetylation and p-coumaroylation of anthocyanins were more pronounced and showed positive correlation with a* and negative correlation with L*, b*, C*, and h, thereby leading to changes in color. Weighted

SUBMITTER: Yin H 

PROVIDER: S-EPMC9587524 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature