Influence of Light on Grape Berry Growth and Composition Varies during Fruit Development

Abstract

<jats:p>Potted `Cabernet Sauvignon' and `Pinot noir' grapevines (<jats:italic>Vitis vinifera</jats:italic> L.) grown in a sunlit phytotron were used to study the influence of cluster light exposure during various stages of fruit development on berry growth and composition. Clusters grown without light during berry development stages I and II, stage III, or stages I, II, and III, were compared to clusters exposed to light throughout fruit development (control). The temperature of light-exposed and nonexposed fruit was similar. The weights and diameters of berries grown without light during stages I and II, or stages I, II, and III, were similar and significantly lower than those of the control. Fruit softening in both cultivars, as well as the initiation of berry coloration, was delayed when berries were grown without light during stages I and II. Following fruit softening, berries grown without light during stages I, II, and III were lower in sugar than the control. On the final sample date, `Cabernet Sauvignon' berries grown without light during stages I, II, and III were higher in malate compared to the control. `Pinot noir' berries grown without light during stages I and II, or stages I, II, and III, were lower in malate before fruit softening, and higher in malate following fruit softening, than the control. Control berries had greater skin anthocyanins and phenolics compared to the remaining treatments. Berries grown without light during stages I and II, or stage III, were greater in anthocyanins and phenolics than fruit grown without light during stages I, II, and III. Light had no effect on fruit tartrate concentration or juice pH. Light had its greatest impact on fruit development during the initial stages of berry growth. Berry growth was reduced and ripening delayed when fruit were grown without light during stages I and II. Normal fruit development was not fully restored when these fruit were exposed to light during stage III.</jats:p>

Water deficits accelerate ripening and induce changes in gene expression regulating flavonoid biosynthesis in grape berries

“…In this study, the increase in the 3Ј4Ј5Ј-hydroxylated forms accounted for all of the overall increase of total anthocyanins. This demonstrates that even transient exposure to water deWcits, and perhaps other environmental cues (Dokoozlian and Kliewer 1996), before the onset of ripening may have profound and prolonged eVects on the ripening process.…”

Flavonoid composition of red sorghum genotypes

“…2A), which suggested these compounds were produced while the panicles were exposed to sunlight. The production of anthocyanins in the presence of sunlight during fruit development was reported in grapes, and it was suggested that light exposure of the fruit prior to pigment accumulation could increase the activity of enzymes responsible for anthocyanin synthesis (Dokoozlian & Kliewer, 1996).…”

Characterization and comparison of polysaccharides from Lycium barbarum in China using saccharide mapping based on PACE and HPTLC

“…However, obvious difference existed in the intensity of PACE bands of 1,3-␤-glucanase digested polysaccharides from LB29, LB30 and LB42, as well as minor difference also existed in PACE fingerprints of endo-arabinanase digested polysaccharides from LB24, LB26, LB37, LB42 and LB51 (Fig. 4A), which may attribute to individual differences or the effect of different locations and growing conditions, respectively (Dokoozlian & Kliewer, 1996;Medlicott, Reynolds, & Thompson, 1986;Zheng, Zheng, Xu, & Hu, 2010). The positive responses of pectinase, 1,3-␤-glucanase, and endo-arabinanase on polysaccharides in L. barbarum collected from different regions of China suggested that ␣-1,4-galactosiduronic, ␤-1,3-glucosidic, and ␣-1,5-arabinosidic linkages existed in all samples, respectively, which were in accordance with previous studies (Jin et al, 2013;Zou et al, 2010).…”