Iron Supply Affects Anthocyanin Content and Related Gene Expression in Berries of Vitis vinifera cv. Cabernet Sauvignon

Abstract

Anthocyanins are important compounds for red grape and red wine quality, and can be influenced by supply of nutrients such as nitrogen, phosphorus, potassium, zinc, and iron. The present work aims to gain a better understanding of the effect of iron supply on anthocyanins concentration in grape berries. To this end, own-rooted four-year-old Cabernet Sauvignon grapevines (Vitis vinifera) were fertigated every three days with 0, 23, 46, 92, and 184 μM iron (Fe) from ferric ethylenediamine di (o-hydroxyphenylacetic) acid (Fe-EDDHA) in a complete nutrient solution. Fe deficiency or excess generally led to higher concentrations of titratable acidity and skin/berry ratio, and to lower reducing sugar content, sugar/acid ratio, pH, berry weight, and concentration of anthocyanins. Most of the individual anthocyanins detected in this study, except cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, and cyanidin-3-O-(6-O-coumaryl)-glucoside, in moderate Fe treatment (46 μM) grapes were significantly higher than those of other treatments. Genes encoding chalcone isomerase (CHI), flavanone 3-hydroxylase (F3H), leucoanthocyanidin dioxygenase (LDOX), and anthocyanin O-methyltransferase (AOMT) exhibited higher transcript levels in berries from plants cultivated with 46 μM Fe compared to the ones cultivated with other Fe concentrations. We suggest that grape sugar content, anthocyanins content, and transcriptions of genes involved in anthocyanin biosynthesis were correlated with Fe supply concentrations.

Iron Biofortification of Red and Green Pigmented Lettuce in Closed Soilless Cultivation Impacts Crop Performance and Modulates Mineral and Bioactive Composition

“…Our results are in agreement with those of Mohammadi et al [68] where anthocyanin concentration in peppermint increased by 11.5% with 0.5g L −1 Fe 2 O 3 treatment in comparison to the control treatment (0 g L −1 Fe 2 O 3 ). The non-linear dose response recorded in our experiment was in line with the findings of Shi et al [69], who found that total anthocyanin concentration of Cabernet Sauvignon grapes under Fe deficient and excess treatments (0, 23, 92 and 184 µM Fe) were lower than that of the 42 µM Fe treated grapes. The improvement of anthocyanin synthesis at 42 µM Fe has been associated to several mechanisms including the accumulation of sugar and the expression of several structural genes in the flavonoid pathway.…”

A sense of place: transcriptomics identifies environmental signatures in Cabernet Sauvignon berry skins in the late stages of ripening

“…The roles of these genes in iron homeostasis and plant physiological functions are diverse. Iron supply can affect anthocyanin concentrations and the transcript abundance of genes in the phenylpropanoid pathway in Cabernet Sauvignon berry skins [76]. One of the DEGs, SIA1, is located in the chloroplast in Arabidopsis and appears to function in plastoglobule formation and iron homeostasis signaling in concert with ATH13 (also known as OSA1) [77].…”

A Sense of Place: Transcriptomics Identifies Environmental Signatures in Cabernet Sauvignon Berry Skins in the Late Stages of Ripening

“…and plant physiological functions are diverse. Iron supply can affect 17 anthocyanin concentrations and the transcript abundance of genes in the 18 phenylpropanoid pathway in Cabernet Sauvignon berry skins [76]. One of 19 the DEGs, SIA1, is located in the chloroplast in Arabidopsis and appears to 20 function in plastoglobule formation and iron homeostasis signaling in concert 21…”