Loss of anthocyanins in red-wine grape under high temperature.
By K. Mori, N. Goto-Yamamoto, M. Kitayama, K. Hashizume. Journal of Experimental Botany, 2007
767 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Plant Science
View Paper: https://www.semanticscholar.org/paper/0899f10a3eef141673501f1f96902ee37b163459
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Citations in the corpus
- Changes in berry quality of northern highbush blueberry( Vaccinium corymbosum L.) during the harvest season (2016, background): “TA content radically declined in fruit when the maximum daily temperature exceeded 35 °C (Mori et al., 2007; Zoratti et al., 2015a).”
- Ecophysiological, Genetic, and Molecular Causes of Variation in Grape Berry Weight and Composition: A Review (2011, background): “Molecular bases of light, temperature, and water stress effects on anthocyanin biosynthesis were investigated (Castellarin and Gaspero 2007, Kappel 2010, Matus et al. 2009, Mori et al. 2007).”
- Response of Plant Secondary Metabolites to Environmental Factors (2018, background): “Cabernet Sauvignon to less than half of that in the control berries (25 ◦C), as a result of anthocyanin degradation and the inhibition of anthocyanin biosynthetic genes transcription [80].”
- Early Leaf Removal to Improve Vineyard Efficiency: Gas Exchange, Source-to-Sink Balance, and Reserve Storage Responses (2011, background): “…reports have shown reduced anthocyanin accumulation in the skin of grape berries under high temperature, which results from anthocyanin degradation and the inhibition of mRNA transcription of the biosynthetic genes of the anthocyanins (Spayd et al. 2002, Yamane et al. 2006, Mori et al. 2007).”
- Grapevine quality: A multiple choice issue (2017, background): “…light into the mechanism of inhibition of anthocyanin accumulation in the skin of grape berries due to high temperatures, Azuma et al. (2012) and Mori et al. (2007) showed that, in Cabernet sauvignon, the decrease in anthocyanin accumulation under high temperature (maximum 35 °C) results from…”
- Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits (2017, unknown): “amount in control berries at 25°C [26].”
- Late leaf removal aimed at delaying ripening in cv. Sangiovese: physiological assessment and vine performance (2013, background): “Moreover, Mori et al. (2007) have specifically shown that high T (≥ 35°C) can also enhance anthocyanin degradation postveraison.”
- How can grapevine genetics contribute to the adaptation to climate change (2016, unknown): “…grapes would not have the correct phenolic maturity Palliotti et al. , 2013; Sadras and Moran, 2012). anthocyanins in the berries (Kliewer, 1970; Mori et al. , 2007; Teixeira et al. , 2013), but increasing solar radiation can have opposite effects (Teixeira et al. , 2011; Tonietto and…”