Sauvignon blanc berry developmental
Ontology highlight
ABSTRACT:
ORGANISM(S): Vitis vinifera
PROVIDER: GSE34634 | GEO | 2012/12/31
SECONDARY ACCESSION(S): PRJNA151289
REPOSITORIES: GEO
Similar Datasets
Project description:Berries were sample at three developmental stages (green, veraison and ripe) and flash frozen in the field in liquid nitrogen. The frozen tissue was subsequently ground in liquid nitrogen and stored at 80°C. At least three independent berry samples were collected (with n≥50 berries per sample) at three time points: at pre-véraison/green stage (Eichhorn-Lorenz (E-L) system stage 31), at véraison (E-L stage 34) and at ripe/harvest stage (E-L stage 38) Ground tissues for each developmental stage were pooled. Replicates: Separate RNA extractions were performed on aliquots of the ground tissue from each developmental stage, labeled and hybiridized to the microarrays
2012-12-31 | E-GEOD-34634 | biostudies-arrayexpress
Project description:The experiment was aimed at describing similarities and differences between grapevine flesh and skin ripening at the transcriptome level. Transcriptional profiles throughout flesh and skin ripening were followed in three biological replicas during two consecutive growing seasons in a table grape cultivar ‘Muscat Hamburg’. Berries were weekly picked off bunches (one bunch per vine from each selected vine) from june to august. For each sampling, berries were classified in five ripening stages based on monitoring developmental stages instead of a simple chronological sampling. They corresponded to pre-véraison (P), 50% véraison (V1), 100% véraison (V2), ripe 1 (R1), and ripe 2 R2). P samples were harvested as green, hard berries of at least 15 mm in size, according to touch-assessed hardiness. Véraison berries with half or full coloured skin surface corresponded to V1 and V2 samples. After véraison, ripening berries were classified according to their floatability in solutions with different NaCl densities, as an indication of the internal sugar concentration. At this stage berries were sampled with densities between 110-130 g NaCl/L for R1 and between 130-150 g NaCl/L for R2, which corresponded to commercially ripen table grape berries. On each of the five samples, frozen berries were dissected and RNA from flesh and skin was obtained and processed for Grapegen Genechip microarray hybridizations. ****[PLEXdb(http://www.plexdb.org) has submitted this series at GEO on behalf of the original contributor, Pablo Carbonell-Bejerano. The equivalent experiment is VV33 at PLEXdb.]
2012-09-27 | GSE41206 | GEO
Project description:We report the berry pericarp transcriptomic profiles of 5 white Vitis vinifera varieties: Vermentino, Garganega, Glera, Moscato bianco and Passerina at 4 growth stages: pea-sized berries (Bbch 75) at almost 20 days after flowering, berries beginning to touch (Bbch77) just prior véraison, the softening of the berries (Bbch 85) at the end of véraison and berries ripe for harvest (Bbch 89)
2017-06-28 | GSE62745 | GEO
Project description:We report the berry pericarp transcriptomic profiles of 5 red Vitis vinifera varieties: Sangiovese, Barbera, Negro amaro, Refosco and Primitivo at 4 growth stages: pea-sized berries (Bbch 75) at almost 20 days after flowering, berries beginning to touch (Bbch77) just prior véraison, the softening of the berries (Bbch 85) at the end of véraison and berries ripe for harvest (Bbch 89)
2015-01-19 | GSE62744 | GEO
Project description:Studying the effect of varying durations (1, 7 and 14 days) of locally applied heat stress on grape berries at three developmental stages (middle green, veraison and middle ripening). Among various environmental factors, temperature is a major regulator affecting plant growth, development and fruit composition. Reproductive development of grapevine and berry composition, are both highly influenced by temperature. To date, the molecular mechanisms involved in grapevine berries tolerance to high temperatures (HS) are poorly understood. Although recent data addressed the consequences on berry development of elevated temperatures applied at the whole plant level, the present work particularly focuses on the fruit responses triggered by direct exposure to heat stress. In the context of climate change, this work focused on microclimate effect is of particular interest to better understand the consequences of leaf removal (a common viticultural practice) on berry development. HS (+ 8°C) was locally applied to clusters from Cabernet Sauvignon fruiting cuttings at three different developmental stages (middle green, véraison and middle ripening). Samples were collected 1, 7 and 14 days after treatment and used for metabolic and transcriptomic analyses. The results showed dramatic and specific biochemical and transcriptomic changes in heat exposed berries, depending on the developmental stage and the stress duration. When applied at the herbaceous stage, HS delayed the onset of véraison. Heating also strongly altered the berry concentration of amino acids and organic acids (e.g. PHE, GABA, and malate) and decreased the anthocyanin content at maturity. These physiological alterations could be partly explained by the deep remodelling of transcriptome in heated berries. More than 7000 genes were deregulated in at least one of the nine experimental conditions. The most affected processes belong to the categories “stress responses”, “protein metabolism” and “secondary metabolisms”, highlighting the intrinsic capacity of grape berries to perceive heat stress and to build adaptive responses. Additionally, important changes in processes related to “transport”, “hormone” and “transcription” might contribute to the postponing of véraison. Finally, opposite effects depending on heating duration were observed for genes encoding enzymes of the general phenylpropanoid pathway, suggesting that the HS-induced decrease in anthocyanin content may result from a combination of transcript abundance and product degradation.
2017-03-08 | GSE86551 | GEO
Project description:We report the berry pericarp transcriptomic profiles of 5 red Vitis vinifera varieties: Sangiovese, Barbera, Negro amaro, Refosco and Primitivo at 4 growth stages: pea-sized berries (Bbch 75) at almost 20 days after flowering, berries beginning to touch (Bbch77) just prior véraison, the softening of the berries (Bbch 85) at the end of véraison and berries ripe for harvest (Bbch 89) mRNA profiles of 5 red grapevine varieties at 4 growth stages were generated by deep sequencing, in triplicate, using Illumina Hiseq 1000.
2015-01-19 | E-GEOD-62744 | biostudies-arrayexpress
Project description:A bunch of grapes at veraison is comprised of berries at different stages of development ranging from hard green to soft ripe red. Veraison represents an important transition stage in the ripening process where key genes may be switched on or off. Single berries at various stages of development from hard green to ripe red were collected at a single time point from a single bunch of grapes going through veraison. Gene expression patterns were obtained from single berries representing different developmental stages. Keywords: Developmental series
2018-11-22 | GSE7394 | GEO
Project description:Blueberry is one of the most desirable and nutritious fruits. During fruit development, the blueberry’s organoleptic properties and phytonutrient composition are ever-changing [1]. Blueberry fruit development is typically described in five phases: pads, cups, green, pink, and blue (ripe) [2]. The former two phases are referred to as the initial “expansion”. During expansion, young fruit is generally hard, dark green and distinguishable by size [3]. The latter three phases are referred to as maturation. Green fruit are hard and fully rounded green berries; pink berries are partially pigmented; blue (ripe) berries are fully colored and soft. Fruit maturation has attracted considerable research attention, and typically, the characteristics fruit softening, coloring, and sweetening are assessed [4].
2019-05-13 | PXD011815 | Pride
Project description:The role of photosynthesis in fruits still challenges scientists. This is especially true in the case of mature grape berries of red varieties lined by an anthocyanin-enriched exocarp (skin) almost impermeable to gases. Although chlorophylls are degraded and replaced by carotenoids in several fruits, available evidence suggests that they may persist in red grapes at maturity. In the present study, chloroplasts were isolated from the skin of red grape berries (cv. Vinhão) to measure chlorophyll levels and the organelle proteome. The results showed that chloroplasts (and chlorophylls) are maintained in ripe berries masked by anthocyanin accumulation and that the proteome of chloroplasts from green and mature berries is distinct. Several proteins of the light reactions significantly accumulated in chloroplasts at the mature stage, including those of light-harvesting complexes of photosystems I (PSI) and II (PSII), redox chain, and ATP synthase, while chloroplasts at the green stage accumulated more proteins involved in the Calvin cycle and the biosynthesis of amino acids, including precursors of secondary metabolism. Taken together, results suggest that although chloroplasts are more involved in biosynthetic reactions in green berries, at the mature stage, they may provide ATP for energy-demanding processes such as anthocyanin biosynthesis or even O2 to feed the respiratory demand of inner tissues.
2022-10-25 | PXD037346 | Pride
Project description:Blanc Du bois grapes are gaining popularity in the South eastern US due to its distinctive flavor and disease tolerance characteristics. Berry composition at harvest is a major contributing factor of wine quality. Blanc Du bois grapes are harvested from EL-38 and EL-39 stages depending on the style of wine desired or harvested early to avoid rain nearing harvest. In the current study, gel-free proteome analysis was applied to investigate changes in enzymes, primary and secondary metabolism proteins during ripening and late ripe stage. Grape berries from EL-33, EL-34, EL-36, EL-38 and EL-39 were collected based on brix, acidity and density. Protein extracts from different berry stages were resolved by electrophoresis. Proteins were extracted from the gel as a single band, detained and subjected to proteolysis with sequencing grade trypsin. Trypsin digested peptides from different berry protein extracts were separated on a nano LC and the eluent was sprayed onto to a LTQ Orbitrap Velos mass spectrometer. The raw files were analyzed using Proteome Discoverer with Sequest and Mascot search nodes using Vitis species FASTA database (70,263 entries) and the data were further validated by Scaffold software. A total of 1091, 1131, 1078, 1042 and 1066 proteins were detected in EL-33, EL-34, EL-36, EL-38 and EL-39 of berries respectively. Statistical ANOVA analysis revealed 927 proteins present across the stages that are involved in various biochemical and metabolic pathways. Seventeen proteins including dihydroflavonol reductase, sucrose phosphate synthase, PR proteins increased more than three-fold between ripe and late ripe berry stages. Other proteins that increased during ripe and late ripe stage berries were alcohol dehydrogenase 1, anthocyanidin reductase, phospho-2-dehydro-3-deoxyheptonate aldolase, fatty acid hydroperoxide lyase, cinnamyl alcohol dehydrogenase, -isopiperitenol (-)-carveol and SAM-methyltransferases.
2018-04-09 | PXD004157 | Pride