Relationship among color development, anthocyanin and pigment-related gene expression in 'Crimson Seedless' grapes treated with abscisic acid and sucrose
Relationship among color development, anthocyanin and pigment-related gene expression in 'Crimson Seedless' grapes treated with abscisic acid and sucrose
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DOI：
10.1016/j.plaphy.2017.04.007
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发表时间：
2017-06-01
影响因子：
6.5
通讯作者：
Defilippi, Bruno G.
中科院分区：
文献类型：
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作者：
Olivares, Daniela;Contreras, Carolina;Defilippi, Bruno G.
赤红无籽葡萄是智利最重要的食用葡萄品种之一，但在一定的环境条件下，果实的红色发育不足，导致产品质量下降，造成经济损失。在生长过程中使用植物生长调节剂，如脱落酸（ABA）和乙烯，增加了果皮中的花青素含量，改善了浆果的颜色。近年来，蔗糖被认为是一种能够调控花青素生物合成途径基因表达的信号分子。本研究的目的是分析ABA和/或蔗糖的施用对花色发育的影响及其与花青素代谢的关系。应用ABA （400 ppm或200 ppm）和/或蔗糖（90 mM）进行接近版本阶段。在发育和收获期间，浆果硬度、总可溶性固形物和可滴定酸度等品质属性不受这些处理的影响。在ABA和/或蔗糖处理的果实中，由于花青素的积累，红色发育增加。蔗糖处理的果实花青素含量高于未处理的果实，但低于ABA处理的果实。与未处理的果实相比，ABA和蔗糖处理的果实中参与花青素生物合成的基因表达增加。基于这些发现，我们证明了蔗糖通过增加花青素的合成和积累来改善果实颜色的发展，从而允许提前收获和提高鲜食葡萄的质量。(C) 2017 Elsevier Masson SAS。版权所有。
'Crimson Seedless' is one of the most important table grape varieties in Chile, but under certain environmental conditions, the fruit exhibits inadequate red color development, causing economic losses due to lower product quality. The use of plant growth regulators, such as abscisic acid (ABA) and ethylene, during development increases the anthocyanin content of the skin, improving the color of the berry. Recently, sucrose has been identified as a signaling molecule capable of regulating the expression of genes of the anthocyanin biosynthesis pathway. The aim of this study was to analyze the effect of application of ABA and/or sucrose on color development and their relationship with anthocyanin metabolism. Applications of ABA (400 ppm or 200 ppm) and/or sucrose (90 mM) were performed close to the veraison stage. During development and at harvest, quality attributes such as berry firmness, total soluble solids and titratable acidity were not affected by these treatments. Increased red color development was observed in fruits treated with ABA and/or sucrose, due to accumulation of anthocyanins. Fruits subjected to sucrose treatment showed higher levels of anthocyanins than untreated fruits but lower levels than fruits treated with ABA. Increased expression of genes involved in anthocyanin biosynthesis was observed in ABA- and sucrose-treated fruits compared to untreated fruits. Based on these findings, we demonstrated that sucrose improved fruit color development by increasing synthesis and accumulation of anthocyanins, thus allowing earlier harvests and improving table grape quality. (C) 2017 Elsevier Masson SAS. All rights reserved.