Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions
Malbec and Bonarda are the two most widely cultivated grape varieties in Argentina, and their derivedred wines are recognized worldwide, being their intense color a major quality trait. The temperature dur-ing fruit ripening conditions berries color intensity. In the main viticulture region of Malbe...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/2805 https://www.sciencedirect.com/science/article/pii/S0168945216305155 https://doi.org/10.1016/j.plantsci.2017.01.015 |
| _version_ | 1855483123657080832 |
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| author | de Rosas, María Inés Ponce, María Teresa Malovini, Emiliano Jesus Deis, Leonor Cavagnaro, Juan Bruno Cavagnaro, Pablo |
| author_browse | Cavagnaro, Juan Bruno Cavagnaro, Pablo Deis, Leonor Malovini, Emiliano Jesus Ponce, María Teresa de Rosas, María Inés |
| author_facet | de Rosas, María Inés Ponce, María Teresa Malovini, Emiliano Jesus Deis, Leonor Cavagnaro, Juan Bruno Cavagnaro, Pablo |
| author_sort | de Rosas, María Inés |
| collection | INTA Digital |
| description | Malbec and Bonarda are the two most widely cultivated grape varieties in Argentina, and their derivedred wines are recognized worldwide, being their intense color a major quality trait. The temperature dur-ing fruit ripening conditions berries color intensity. In the main viticulture region of Malbec and Bonardaa 2–3◦C increase in temperature has been predicted for the upcoming years as consequence of the globalclimate change. In the present study, this predicted temperature raise was simulated under field-cropconditions, and its effect on anthocyanin pigmentation in berries of Malbec and Bonarda was monitoredby HPLC analysis throughout the ripening process, in two growing seasons. Additionally, expression lev-els of regulatory (MYBA1 and MYB4) and structural (UFGT and Vv3AT) anthocyanin genes were monitoredin Malbec berry skins. Although cultivar-dependent time-course variation was observed for total antho-cyanin content, in general, the berries of both cultivars grown under high temperature (HT) conditions hadsignificantly lower total anthocyanins (∼28–41% reduction), and a higher proportion of acylated antho-cyanins, than their respective controls. Expression of MYBA1 and UFGT, but not MYB4, was correlated withanthocyanin pigmentation at half ripening and harvest, whereas overexpression of the acyltransferasegene Vv3AT was associated with higher anthocyanin acylation in HT berries. These results suggest thatcolor development and pigment modifications in Malbec berries under HT are regulated at transcrip-tional level by MYBA1, UFGT, and Vv3AT genes. These data contribute to the general understanding on theeffect of high temperatures on anthocyanin biochemistry and genetic regulation, and may have directimplications in the production of high-quality wines from Malbec and Bonarda. |
| format | Artículo |
| id | INTA2805 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA28052022-04-22T12:15:51Z Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions de Rosas, María Inés Ponce, María Teresa Malovini, Emiliano Jesus Deis, Leonor Cavagnaro, Juan Bruno Cavagnaro, Pablo Vid Antocianinas Calor Cambio Climático Climate Change Heat Anthocyanins Grapevines Malbec Bonarda Vv3AT MYB Transcription Factor High Temperature Temperatura Alta Malbec and Bonarda are the two most widely cultivated grape varieties in Argentina, and their derivedred wines are recognized worldwide, being their intense color a major quality trait. The temperature dur-ing fruit ripening conditions berries color intensity. In the main viticulture region of Malbec and Bonardaa 2–3◦C increase in temperature has been predicted for the upcoming years as consequence of the globalclimate change. In the present study, this predicted temperature raise was simulated under field-cropconditions, and its effect on anthocyanin pigmentation in berries of Malbec and Bonarda was monitoredby HPLC analysis throughout the ripening process, in two growing seasons. Additionally, expression lev-els of regulatory (MYBA1 and MYB4) and structural (UFGT and Vv3AT) anthocyanin genes were monitoredin Malbec berry skins. Although cultivar-dependent time-course variation was observed for total antho-cyanin content, in general, the berries of both cultivars grown under high temperature (HT) conditions hadsignificantly lower total anthocyanins (∼28–41% reduction), and a higher proportion of acylated antho-cyanins, than their respective controls. Expression of MYBA1 and UFGT, but not MYB4, was correlated withanthocyanin pigmentation at half ripening and harvest, whereas overexpression of the acyltransferasegene Vv3AT was associated with higher anthocyanin acylation in HT berries. These results suggest thatcolor development and pigment modifications in Malbec berries under HT are regulated at transcrip-tional level by MYBA1, UFGT, and Vv3AT genes. These data contribute to the general understanding on theeffect of high temperatures on anthocyanin biochemistry and genetic regulation, and may have directimplications in the production of high-quality wines from Malbec and Bonarda. EEA La Consulta Fil: de Rosas, María Inés. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Ponce, María Teresa. Universidad Nacional de Cuyo. Cátedra de Fisiología Vegetal; Argentina Fil: Malovini, Emiliano Jesus. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Deis, Leonor. Universidad Nacional de Cuyo. Cátedra de Fisiología Vegetal; Argentina Fil: Cavagnaro, Juan Bruno. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina 2018-07-17T14:04:16Z 2018-07-17T14:04:16Z 2017 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/2805 https://www.sciencedirect.com/science/article/pii/S0168945216305155 0168-9452 https://doi.org/10.1016/j.plantsci.2017.01.015 eng info:eu-repo/semantics/restrictedAccess application/pdf Plant science 258 : 137–145. (2017) |
| spellingShingle | Vid Antocianinas Calor Cambio Climático Climate Change Heat Anthocyanins Grapevines Malbec Bonarda Vv3AT MYB Transcription Factor High Temperature Temperatura Alta de Rosas, María Inés Ponce, María Teresa Malovini, Emiliano Jesus Deis, Leonor Cavagnaro, Juan Bruno Cavagnaro, Pablo Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions |
| title | Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions |
| title_full | Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions |
| title_fullStr | Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions |
| title_full_unstemmed | Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions |
| title_short | Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions |
| title_sort | loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of malbec and bonarda grown under high temperature conditions |
| topic | Vid Antocianinas Calor Cambio Climático Climate Change Heat Anthocyanins Grapevines Malbec Bonarda Vv3AT MYB Transcription Factor High Temperature Temperatura Alta |
| url | http://hdl.handle.net/20.500.12123/2805 https://www.sciencedirect.com/science/article/pii/S0168945216305155 https://doi.org/10.1016/j.plantsci.2017.01.015 |
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