Effects of Temperature on Anthocyanin Biosynthesis in Grape Berry Skins

Yamane, Takayoshi; Jeong, Seok-Tae; Goto‐Yamamoto, Nami; Koshita, Yoshiko; Kobayashi, Shozo

doi:10.5344/ajev.2006.57.1.54

Cited by 317 publications

(24 citation statements)

References 14 publications

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“…In this research, high temperature severely inhibited anthocyanin accumulation in sweet cherry peel and delayed the coloring process ( Figure 1 ). This phenomenon is similar to that in apple ( Lin-Wang et al., 2011 ), grape ( Yamane et al., 2006 ) and eggplant ( Lv et al., 2019 ). Transcriptome and qRT−PCR analyses showed that the general expression of structural genes involved in anthocyanin biosynthesis was significantly upregulated under normal temperature but changed little under high temperature ( Table 1 ).…”

Section: Discussionsupporting

confidence: 84%

High temperature inhibited the accumulation of anthocyanin by promoting ABA catabolism in sweet cherry fruits

Tan

Wen

et al. 2023

Front. Plant Sci.

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Color is an essential appearance characteristic of sweet cherry (Prunus avium L.) fruits and mainly determined by anthocyanin. Temperature plays an important role in the regulation of anthocyanin accumulation. In this research, anthocyanin, sugar, plant hormone and related gene expression were analyzed using physiological and transcriptomic methods in order to reveal the effects of high temperature on fruit coloring and the related mechanism. The results showed that high temperature severely inhibited anthocyanin accumulation in fruit peel and slowed the coloring process. The total anthocyanin content in fruit peel increased by 455% and 84% after 4 days of normal temperature treatment (NT, 24°C day/14°C night) and high temperature treatment (HT, 34°C day/24°C night), respectively. Similarly, the contents of 8 anthocyanin monomers were significantly higher in NT than in HT. HT also affected the levels of sugars and plant hormones. The total soluble sugar content increased by 29.49% and 16.81% in NT and HT, respectively, after 4 days of treatment. The levels of ABA, IAA and GA20 also increased in both the two treatments but more slowly in HT. Conversely, the contents of cZ, cZR and JA decreased more rapidly in HT than in NT. The results of the correlation analysis showed that the ABA and GA20 contents were significantly correlated with the total anthocyanin contents. Further transcriptome analysis showed that HT inhibited the activation of structural genes in anthocyanin biosynthesis as well as the repression of CYP707A and AOG, which dominated the catabolism and inactivation of ABA. These results indicate that ABA may be a key regulator in the high-temperature-inhibited fruit coloring of sweet cherry. High temperature induces higher ABA catabolism and inactivation, leading to lower ABA levels and finally resulting in slow coloring.

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Section: Discussionsupporting

confidence: 84%

High temperature inhibited the accumulation of anthocyanin by promoting ABA catabolism in sweet cherry fruits

Tan

Wen

et al. 2023

Front. Plant Sci.

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“…These results were generally in good agreement with those reported in blackcurrants where TAC, TPC, and vitamin C content were higher in fruits grown at 12 C compared to those cultivated at 24 C (Woznicki et al, 2016). The effects of temperature on nutritional composition of berries have been reported in grape (Mori et al, 2007;Ortega-Regules et al, 2006; VAN Leeuwen & DESTRAC-Irvine, 2017;Yamane et al, 2006), currant (Krüger, Dietrich, et al, 2012;Zheng et al, 2009), strawberry (Davik et al, 2006;Tulipani et al, 2011;Wang & Zheng, 2001), sea buckthorn (Zheng, Yang, TRÉpanier, & Kallio, 2012), and cloudberry (McDougall et al, 2011). Other reviews have also evaluated the effect of temperature on the accumulation of non-nutritive bioactive metabolites in berries (Karppinen et al, 2016;Remberg et al, 2010;Zoratti, Jaakola, HÄ Ggman, & Giongo, 2015).…”

Section: Temperaturesupporting

confidence: 85%

Functional Foods and Their Implications for Health Promotion

2023

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“…In warmer climates, higher temperatures may result in adverse changes in fruit composition. For example, a significantly lower anthocyanins concentration at maturity was observed in grapevines exposed to 30 °C rather than 20 °C temperature treatments 24 . Another study found that high temperatures (35 °C) inhibited anthocyanin production and degraded the anthocyanins produced 25 .…”

Section: Resultsmentioning

confidence: 97%

Effect of cultivar, maturation stage, and year on sugar and phenolic composition of elderberries

2022

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BACKGROUND The chemical composition, phenylalanine ammonia‐lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) activity of the three main Portuguese elderberry cultivars were determined for the first time through five stages of maturation, in different harvesting years, to gain a deeper understanding of the effect of climatic conditions and enzymatic activity involved in the synthesis and degradation of phenolic compounds on the final quality of elderberries. RESULTS Simple sugar and anthocyanin content increased with maturation but total acidity and flavonoids content decreased, and cinnamic acids did not show a clear trend. Climatic conditions seem to have a decisive influence on the elderberry maturation, namely the total number of hot (>30 °C) days. The PAL, PPO, and POD activity can explain the differences observed in elderberry phenolic content. CONCLUSION These results highlighted the influence of climatic conditions in each harvesting season on elderberry development and quality. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Effects of Temperature on Anthocyanin Biosynthesis in Grape Berry Skins

Cited by 317 publications

References 14 publications

High temperature inhibited the accumulation of anthocyanin by promoting ABA catabolism in sweet cherry fruits

High temperature inhibited the accumulation of anthocyanin by promoting ABA catabolism in sweet cherry fruits

Functional Foods and Their Implications for Health Promotion

Effect of cultivar, maturation stage, and year on sugar and phenolic composition of elderberries

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