Effects of Temperature on Anthocyanin Biosynthesis in Grape Berry Skins

By Takayoshi Yamane, S. Jeong, N. Goto-Yamamoto, Y. Koshita, S. Kobayashi. American Journal of Enology and Viticulture, 2006

393 citations recorded by the source corpus.

Although coloration of grape berry skins is influenced by temperature, the details of its effects have not been reported. To find temperature sensitive stages for coloration and to clarify the mechanisms that underlie the effect of temperature on anthocyanin accumulation, two-week treatments at temperatures of 20°C and 30°C were carried out at four different stages of development and ripening using each of three potted vines of Aki Queen ( Vitis labrusca x V. vinifera ). Anthocyanin accumulation in the skins was significantly higher at 20°C than at 30°C after the temperature treatment, and the most sensitive stage for the temperature treatment was from one to three weeks after coloring began (stage III). Furthermore, at harvest, the grapes treated at 20°C in stage III contained the highest concentration of anthocyanin. After temperature treatment in stage III, the concentration of abscisic acid (ABA), a plant hormone related to anthocyanin accumulation, in the berry skins was 1.6 times higher at 20°C than at 30°C. The copy numbers of accumulated mRNA of anthocyanin biosynthetic enzyme genes and a myb -related regulate gene, VvmybA1 , were also higher at 20°C than at 30°C. These results and previous reports indicate that the high and low temperatures during ripening, especially in stage III, likely affect the production and/or degradation of ABA in berry skins and that the endogenous ABA level affects the expression of VvmybA1 ; the product of VvmybA1 then controls the expression of the anthocyanin biosynthetic enzyme genes.

Subfields: Food Science, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/4f9a42bf7e906e73db7324b14772b66a0aef1046

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

In Molecular Biology

In Plant Science

Citations in the corpus

The bHLH transcription factor MdbHLH3 promotes anthocyanin accumulation and fruit colouration in response to low temperature in apples. (2012, background): “It has been well documented that low temperature (LT) stimulates anthocyanin accumulation by up-regulating the expression of biosynthetic genes (Shvarts, Borochov & Weiss 1997; Ubi et al. 2006; Yamane et al. 2006; Steyn et al. 2009; Crifò et al. 2011).”
Color and anthocyanin evaluation of red winegrapes by CIE L*, a*, b* parameters (2007, background): “…DOKOOZLIAN and KLIEWER, 1996; KELLER and HRAZDINA, 1998; GUIDONI et al., 1997; YOKOTSUKA et al., 1999; ESTEBAN et al., 2001; VIVAS DE GAULEJAC et al.., 2001; OJEDA et al., 2002; ROBY et al., 2004; DE LA HERA ORTS et al., 2005; MORI et al., 2005; ORTEGA-REGULES et al., 2006; YAMANE et al., 2006).”
Anthocyanin Biosynthesis and Degradation Mechanisms in Solanaceous Vegetables: A Review (2018, background): “High temperature reduced anthocyanin accumulation occurs in plants by inhibiting the expression of anthocyanin activators and related structural genes and/or enhancing that of repressors (Yamane et al., 2006; Rowan et al., 2009; Lin-Wang et al., 2011).”
Early Leaf Removal to Improve Vineyard Efficiency: Gas Exchange, Source-to-Sink Balance, and Reserve Storage Responses (2011, background): “The critical stage of development for a response of color build-up to temperature has not been established, although an in vitro study has indicated that a key period might be the two weeks following the first visual indicator of veraison (Yamane et al. 2006).”
Drought-induced changes in development and function of grapevine (Vitis spp.) organs and in their hydraulic and non-hydraulic interactions at the whole-plant level: a physiological and molecular update (2010, background): “In conditions where the accumulation of ABA is higher, the m-RNAs of VvmybA1 are also higher (Yamane et al. 2006); these results suggest that the endogenous ABA level affects the expression of VvmybA1 that controls the expression of the anthocyanin biosynthetic enzyme genes.”