Impact assessment of global warming on past changes in coloring of grape berry skins by using a model for estimating berry skin coloring

Assessment of deterioration in skin color of table grape berries due to climate change and effects of two adaptation measures

“…The skin color ratings of 'Kyoho', 'Pione', and 'Suzuka' in 1981 -2000, 2031 -2050, and 2081 -2100 were simulated from the daily mean air temperatures in all grid cells subsection 2.2 , the model to estimate full-flowering date subsection 2.3 , and equations 1 -3 . Assuming that the skin color rating of < 7.5 represents poor skin color Sugiura et al, 2017 , the frequency of poor-skin color occurrence years in each 20-year period in each grid cell was calculated and mapped.…”

“…Because high air temperatures lead to poor-color grape berries Kobayashi et al, 1967;Kliewer, 1970;Downey et al, 2006;Shinomiya et al, 2015 , an increase in the frequency of 'Kyoho' and 'Pione' grape berries with poor color has been recently observed by many grape famers in Japan Sugiura et al, 2012Sugiura et al, , 2017 . Poor skin color of black-skinned table grapes is known as "red ripening", and such grapes have low commercial value Kobayashi et al, 1965;Koshita et al, 2011 . Therefore, superior-color grape cultivars with high anthocyanin content in the skin, such as 'Suzuka ' Shinomiya et al, 2017;Shiraishi et al, 2018 and'Grosz Krone' Sato et al, 2018 , have been bred in recent years.…”

Simple DNA marker system reveals genetic diversity of MYB genotypes that determine skin color in grape genetic resources

“…However, poor coloration is caused by high temperatures during maturation in regions with a warm climate worldwide, and this has become a common problem (Teixeira et al 2013). For example, the black-skinned varieties 'Kyoho' and 'Pione' are leading table grape varieties in Japan (Yamada and Sato 2016), but an increase in the frequency of poor color in these varieties caused by high temperatures during maturation has been recently observed (Sugiura et al 2012(Sugiura et al , 2017. Poor skin color of black-skinned grapes drastically decreases their commercial value.…”

Análisis de la microbiota de la vid de distintas regiones vitivinícolas y sus propiedades promotoras del crecimiento vegetal

“…Se estima que el 66% de la producción mundial de uva se destina a la obtención de vinos y mostos (Anderson et al, 2003). Sin embargo, y como consecuencia del cambio climático, se ha registrado una reducción de la superficie cultivada con viñedos, así como una mayor exposición de las plantas a la acción de patógenos que las afectan durante todo su ciclo vegetativo (brotación, foliación, floración, fructificación, envero y maduración) Sugiura et al, 2017;Zyprian et al, 2018), razón por la cual se realizan múltiples esfuerzos destinados a proteger este cultivo durante todo su ciclo biológico. Una estrategia simple ha sido la aplicación de fungicidas y fertilizantes químicos, con los consiguientes problemas de contaminación ambiental, sumados a la inducción de mutaciones en los fitopatógenos por acción de los fungicidas químicos, que pueden resultar en el desarrollo de resistencia a los mismos (Brent, 2011;Sierotzki & Scalliet, 2013;Mair et al, 2016).…”