ABA and sugar effects on anthocyanin formation in grape berry cultured in vitro

By S. Hiratsuka, H. Onodera, Y. Kawai, T. Kubo, H. Itoh, R. Wada. 2001

137 citations recorded by the source corpus.

Subfields: Biochemistry, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/4e30eb5cb34ca02a2711b3f05494d3280ae9ea5d

How researchers see this paper

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In Molecular Biology

1. G. Cramer

In Plant Science

1. G. Cramer
2. Mark A. Tester

Citations in the corpus

• Abiotic stress and plant responses from the whole vine to the genes. (2010, background): “Additions of ABA and rhamnose to grape berry skins have induced anthocyanin biosynthesis in a synergistic manner (Hiratsuka et al. 2001) and ABA applications to Crimson Seedless grapes increased their red colour and the transcript abundance of a UDPglucose: flavonoid 3-O-glucosyltransferase (UFGT) g”
• Biochemical Changes throughout Grape Berry Development and Fruit and Wine Quality (2007, unknown): “The synergic effect of sucrose and ABA on polyphenols and anthocyanins accumulation in grape was also demonstrated, despite the possible contradiction that exists in the literature (Pirie and Mullins 1976; Hiratsuka et al. 2001).”
• The relationship between the expression of abscisic acid biosynthesis genes, accumulation of abscisic acid and the promotion of Vitis vinifera L. berry ripening by abscisic acid. (2009, background): “Some studies have shown that ABA treatment can induce both skin colouration (anthocyanin accumulation) and sugar accumulation (Matsushima et al. 1989, Hiratsuka et al. 2001).”
• Cultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent Research (2006, background): “In grapevines, abscisic acid has been shown to increase anthocyanin accumulation in grape berries of the cultivars Olympia, Kyoho, and Cabernet Sauvignon (Matsushima et al. 1989, Hiratsuka et al. 2001, Ban et al. 2003, Dan and Lee 2004, Jeong et al. 2004).”