ABA and GA3 regulate the synthesis of primary and secondary metabolites related to alleviation from biotic and abiotic stresses in grapevine

Murcia, Germán; Fontana, A.; Pontín, Mariela; Baraldi, Rita; Bertazza, Gianpaolo; Píccoli, Patricia

doi:10.1016/j.phytochem.2016.12.007

Cited by 76 publications

(52 citation statements)

References 62 publications

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“…An increase of C 6 compounds in Cabernet Sauvignon berries after application of ABA and MeJA at the onset of ripening, combined with an increase in the LOX activity, was also observed . Applications of ABA and gibberellic acid in Malbec plants resulted in an increase in the level of monoterpenes and sesquiterpenes in the berries …”

Section: Agronomic Practicesmentioning

confidence: 84%

“…When plant-growth regulators or elicitors, such as abscisic acid (ABA) or methyl jasmonate (MeJA), were applied to plants, a positive response was observed from the secondary metabolism. 126,127 An increase of C 6 compounds in Cabernet Sauvignon berries after application of ABA and MeJA at the onset of ripening, combined with an increase in the LOX activity, was also observed. 126 Applications of ABA and gibberellic acid in Malbec plants resulted in an increase in the level of monoterpenes and sesquiterpenes in the berries.…”

Section: Exogenous Product Applicationsmentioning

confidence: 88%

“…This demonstrates that it is possible to manipulate grape aroma composition by spraying different molecules onto the plant. When plant‐growth regulators or elicitors, such as abscisic acid (ABA) or methyl jasmonate (MeJA), were applied to plants, a positive response was observed from the secondary metabolism . An increase of C 6 compounds in Cabernet Sauvignon berries after application of ABA and MeJA at the onset of ripening, combined with an increase in the LOX activity, was also observed .…”

Section: Agronomic Practicesmentioning

confidence: 99%

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Impact of agronomic practices on grape aroma composition: a review

et al. 2018

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Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C -norisoprenoids, phenols, and non-terpenic alcohols are the most important aroma compounds in grapes and they can be found as free volatiles or glycoconjugated (bound) molecules. The non-volatile glycosylated group is the largest, and it is present in all varieties of Vitis vinifera (L.), the most widely used species for wine production. These aroma precursors represent the reserve of aroma molecules that can be released during winemaking. Their relative and absolute concentrations at fruit ripening determine the organoleptic value of the final product. A large range of biotic and abiotic factors can influence their biosynthesis in several ways. Agronomic practices such as irrigation, training systems, leaf removal, and bunch thinning can have an effect at plant level. The spraying of stimulatory compounds on fruit at different developmental stages has also been shown to modify metabolic pathways at fruit level with some impact on the aroma composition of the grapevine fruit. Viticulturists could act to promote aroma precursors to improve the aromatic profile of grapes and the wine ultimately produced. However, agronomic practices do not always have uniform results. The metabolic and physiological changes resulting from agronomic practices are unknown because there has not been sufficient research to date. This review presents the state of the art regarding the influences of vineyard agronomic management on the biosynthesis of grape aroma compounds. Although literature regarding the topic is abundant there are still many unknown biological mechanisms involved and/or that have been insufficiently studied. The aim of this work is therefore to find the gaps in scientific literature so that future investigations can focus on them. © 2018 Society of Chemical Industry.

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Section: Agronomic Practicesmentioning

confidence: 84%

Section: Exogenous Product Applicationsmentioning

confidence: 88%

Section: Agronomic Practicesmentioning

confidence: 99%

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Impact of agronomic practices on grape aroma composition: a review

et al. 2018

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“…Abscisic acid (ABA) is known to be both a stress‐ and ripening‐related hormone in grapevines, with the exogenous application of ABA not only inducing the accumulation of anthocyanin but also affecting various ripening‐related metabolic processes in the skins of grapes . It has recently also been reported that the application of ABA increases the concentration of C 6 aroma compounds derived from fatty acids and mono‐ and sesquiterpenes . However, it is not yet fully understood how ABA affects secondary metabolites other than flavonoids, such as volatile compounds, particularly in white wine cultivars.…”

Section: Introductionmentioning

confidence: 99%

“…21 It has recently also been reported that the application of ABA increases the concentration of C 6 aroma compounds derived from fatty acids and mono-and sesquiterpenes. 22,23 However, it is not yet fully understood how ABA affects secondary metabolites other than flavonoids, such as volatile compounds, particularly in white wine cultivars.…”

Section: Introductionmentioning

confidence: 99%

The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions

et al. 2018

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BACKGROUND Koshu, a hybrid of Vitis vinifera L. and V. davidii Foex, is the most popular indigenous cultivar for wine production in Japan. However, little is known about the potential aroma compounds it contains and how environmental factors affect these. In this study, we obtained comprehensive profiles of the volatile (both glycosidically bound and free) and phenolic compounds that occur in koshu berries, and compared these with similar profiles for V. vinifera cv. chardonnay. We then compared the response of these two cultivars to bunch shading and the ripening‐related phytohormone abscisic acid (ABA). RESULTS Koshu berries contained significantly higher concentrations of phenolic compounds, such as hydroxycinnamic acid derivatives, and some volatile phenols, such as 4‐vinyl guaiacol and eugenol, than chardonnay berries, which are thought to contribute to the characteristics of koshu wine. In addition, koshu berries had a distinctly different terpenoid composition from chardonnay berries. Shading reduced the concentration of norisoprenoid in both cultivars, as well as several phenolic compounds, particularly their volatile derivatives in koshu berries. The exogenous application of ABA induced ripening and increased the concentrations of lipid derivatives, such as hexanol, octanol, 1‐nonanol, and 1‐octen‐3‐ol. Multivariate and discriminant analyses showed that the potential aroma and flavor compounds in the berries could be discriminated clearly based on cultivar and environmental cues, such as light exposure. CONCLUSION The unique secondary metabolite profiles of koshu and their different responses to environmental factors could be valuable for developing various types of koshu wines and new cultivars with improved quality and cultural characteristics. © 2018 Society of Chemical Industry

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Applied GA₅, GA₄, and GA_4/7 increase berry number per bunch, yield, and grape quality for winemaking in Vitis vinifera L. cv. Malbec

Alonso

Pharis

2021

J Sci Food Agric

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BACKGROUND The gibberellins (GAs) GA5 (inhibitor of GA3‐oxidase), GA4 (biologically active), GA4/7 (commercially available mixture of Ga4 and GA7) prohexadione‐calcium (ProCa, inhibitor of dioxygenases that render GAs bioactive, negative control), and GA3 (positive control) were applied to bunches of Vitis vinifera cv. Malbec. Different techniques, doses, and timings were used in a 3‐year field experiment. In year 1, GA5, ProCa, and GA3 were applied at 35, 20, and 0 days before veraison (DBV) by dipping bunches three times. In year 2, single applications of GA5 and GA3, also by immersion, were tested at 60, 45, and 30 DBV. In year 3, applications at 60 and 30 DBV of GA5, GA4, and a mixture of GA4/7 were evaluated by dipping or spraying the bunches. RESULTS Vegetative growth, berry weight, and sugar content were unaffected by treatments. ProCa did not affect the yield with respect to water control, although it reduced the levels of phenolics in berry skins, an undesirable effect for winemaking. GA5, in the dose range 5–50 mg L−1, raised berry numbers, thereby augmenting bunch weight and skin phenolics at harvest, so increasing berry quality for winemaking. GA4 and GA4/7 produced similar benefits to GA5, with similar doses. CONCLUSION The applications of GA5, GA4, and GA4/7 to developing grape berry bunches, in a range of concentrations and by dipping or spraying, increased berry numbers per bunch at harvest. The method can be used as a viticultural practice to improve the production and quality of wine grapes. © 2021 Society of Chemical Industry.

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ABA and GA3 regulate the synthesis of primary and secondary metabolites related to alleviation from biotic and abiotic stresses in grapevine

Cited by 76 publications

References 62 publications

Impact of agronomic practices on grape aroma composition: a review

Impact of agronomic practices on grape aroma composition: a review

The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions

Applied GA₅, GA₄, and GA_4/7 increase berry number per bunch, yield, and grape quality for winemaking in Vitis vinifera L. cv. Malbec

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ABA and GA3 regulate the synthesis of primary and secondary metabolites related to alleviation from biotic and abiotic stresses in grapevine

Cited by 76 publications

References 62 publications

Impact of agronomic practices on grape aroma composition: a review

Impact of agronomic practices on grape aroma composition: a review

The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions

Applied GA5, GA4, and GA4/7 increase berry number per bunch, yield, and grape quality for winemaking in Vitis vinifera L. cv. Malbec

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Applied GA₅, GA₄, and GA_4/7 increase berry number per bunch, yield, and grape quality for winemaking in Vitis vinifera L. cv. Malbec