Possible roles of both abscisic acid and indol-acetic acid in controlling grape berry ripening process

Deytieux-Belleau, Christelle; Gagné, Séverine; L'Hyvernay, Annie; Donèche, Bernard; Gény, Laurence

doi:10.20870/oeno-one.2007.41.3.844

Cited by 22 publications

(28 citation statements)

References 38 publications

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“…In contrast, ethylene is known to stimulate auxin biosynthesis by activating the tryptophan aminotransferases mentioned above (Stepanova et al 2005(Stepanova et al , 2007Swarup et al 2007). Based on auxin application experiments using preveraison grape berries and changes in the concentration of IAA levels during berry development (Inaba et al 1976;Cawthon and Morris 1982;Zhang et al 2003;Deytieux-Belleau et al 2007;Böttcher et al 2010), it has been suggested that low IAA levels are a requirement for the commencement of grape berry ripening (Böttcher et al 2010). It is therefore possible that the AVGand CEPA-induced effects on berry ripening observed in this study were indirectly brought about through changes in auxin levels in the fruit.…”

Section: Avg Can Promote Ripeningmentioning

confidence: 67%

“…Abscisic acid (ABA) levels rise sharply around the time of veraison and the application of ABA during a certain period before veraison can advance the initiation of ripening (Coombe 1973;Coombe and Hale 1973;Hale and Coombe 1974;Inaba et al 1976;Cawthon and Morris 1982;Davies et al 1997;Zhang et al 2003;Deytieux-Belleau et al 2007;Wheeler et al 2009). In addition, some of the genes expressed during the ripening phase are likely to be ABAresponsive Grimplet et al 2007;Pilati et al 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, BR application before veraison can advance ripening, whereas the application of a BR biosynthesis inhibitor delays it (Symons et al 2006). Conversely, the application of other PGRs such as auxins can delay ripening (Weaver 1962;Hale 1968;Hale et al 1970;Coombe 1973;Hale and Coombe 1974;Davies et al 1997;Fujita et al 2006;Deytieux-Belleau et al 2007;Böttcher et al 2011aBöttcher et al , 2011b. Recently, the role of ethylene in nonclimacteric fruit ripening has been revisited.…”

Section: Introductionmentioning

confidence: 99%

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Ripening of grape berries can be advanced or delayed by reagents that either reduce or increase ethylene levels

Böttcher

Harvey

Boss

et al. 2013

Functional Plant Biol.

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Abstract. Grape (Vitis vinifera L.) berries are considered to be nonclimacteric fruit as they do not exhibit a large rise in ethylene production or respiration rate at the onset of ripening (veraison). However, ethylene may still play a role in berry development and in ripening in particular. (2-Chloroethyl)phosphonic acid (CEPA), an ethylene-releasing reagent, delayed ripening when applied early in berry development. In agreement with a role for ethylene in controlling the timing of ripening, the application of an inhibitor of ethylene biosynthesis, aminoethoxyvinylglycine (AVG), advanced ripening, as did abscisic acid, when applied during the preveraison period. Applications of CEPA nearer to the time of veraison enhanced berry colouration. Changes in the expression of ethylene biosynthesis and receptor genes were observed throughout berry development. Transcript levels of some of these genes were increased by CEPA and decreased by AVG, suggesting changes in ethylene synthesis and perception during the preveraison period that might contribute to the biphasic response to CEPA (ethylene). The significant delay of ripening in field-grown grapes through the application of CEPA also indicates that this may be useful in controlling the timing of veraison, and therefore harvest date, in warmer climates.

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Section: Avg Can Promote Ripeningmentioning

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ripening of grape berries can be advanced or delayed by reagents that either reduce or increase ethylene levels

Böttcher

Harvey

Boss

et al. 2013

Functional Plant Biol.

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“…The presence in the network of transcripts encoding an auxin-responsive protein (TC56885) and an indole-3-acetic-acid 14 transcription factor (TC70800) suggests a role for auxin signaling in the repression of ripening (Davies and Bottcher, 2009). Auxin levels are high during berry formation, and auxin treatment delays berry ripening (Deytieux-Belleau et al, 2007;Davies and Bottcher, 2009). Figure 6 shows the network representing the integrated transcriptome and metabolome data sets, describing the molecular events taking place during ripening and withering (Supplemental Table S2 and Supplemental Data Set S5, respectively).…”

Section: Integration Of Data Sets (Hypothesis-free Approach)mentioning

confidence: 99%

Identification of Putative Stage-Specific Grapevine Berry Biomarkers and Omics Data Integration into Networks

Zamboni

Carli²,

Guzzo³

et al. 2010

Plant Physiology

149

135

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The analysis of grapevine (Vitis vinifera) berries at the transcriptomic, proteomic, and metabolomic levels can provide great insight into the molecular events underlying berry development and postharvest drying (withering). However, the large and very different data sets produced by such investigations are difficult to integrate. Here, we report the identification of putative stage-specific biomarkers for berry development and withering and, to our knowledge, the first integrated systems-level study of these processes. Transcriptomic, proteomic, and metabolomic data were integrated using two different strategies, one hypothesis free and the other hypothesis driven. A multistep hypothesis-free approach was applied to data from four developmental stages and three withering intervals, with integration achieved using a hierarchical clustering strategy based on the multivariate bidirectional orthogonal projections to latent structures technique. This identified stage-specific functional networks of linked transcripts, proteins, and metabolites, providing important insights into the key molecular processes that determine the quality characteristics of wine. The hypothesis-driven approach was used to integrate data from three withering intervals, starting with subdata sets of transcripts, proteins, and metabolites. We identified transcripts and proteins that were modulated during withering as well as specific classes of metabolites that accumulated at the same time and used these to select subdata sets of variables. The multivariate bidirectional orthogonal projections to latent structures technique was then used to integrate the subdata sets, identifying variables representing selected molecular processes that take place specifically during berry withering. The impact of this holistic approach on our knowledge of grapevine berry development and withering is discussed.

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“…Interestingly, the highest levels of auxin are observed at early berry development, then its concentration decreases rapidly before véraison, becoming undetectable after two weeks [6,7]. On the other hand, another study showed no dramatic changes in auxin concentration during berry growth and development [8].…”

Section: Introductionmentioning

confidence: 99%

Grape berry ripening delay induced by a pre-véraison NAA treatment is paralleled by a shift in the expression pattern of auxin- and ethylene-related genes

et al. 2012

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BackgroundAuxins act as repressors of ripening inception in grape (véraison), while ethylene and abscisic acid (ABA) play a positive role as inducers of the syndrome. Despite the increasing amount of information made available on this topic, the complex network of interactions among these hormones remains elusive. In order to shed light on these aspects, a holistic approach was adopted to evaluate, at the transcriptomic level, the crosstalk between hormones in grape berries, whose ripening progression was delayed by applying naphtalenacetic acid (NAA) one week before véraison.ResultsThe NAA treatment caused significant changes in the transcription rate of about 1,500 genes, indicating that auxin delayed grape berry ripening also at the transcriptional level, along with the recovery of a steady state of its intracellular concentration. Hormone indices analysis carried out with the HORMONOMETER tool suggests that biologically active concentrations of auxins were achieved throughout a homeostatic recovery. This occurred within 7 days after the treatment, during which the physiological response was mainly unspecific and due to a likely pharmacological effect of NAA. This hypothesis is strongly supported by the up-regulation of genes involved in auxin conjugation (GH3-like) and action (IAA4- and IAA31-like). A strong antagonistic effect between auxin and ethylene was also observed, along with a substantial ‘synergism’ between auxins and ABA, although to a lesser extent.ConclusionsThis study suggests that, in presence of altered levels of auxins, the crosstalk between hormones involves diverse mechanisms, acting at both the hormone response and biosynthesis levels, creating a complex response network.

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Possible roles of both abscisic acid and indol-acetic acid in controlling grape berry ripening process

Cited by 22 publications

References 38 publications

Ripening of grape berries can be advanced or delayed by reagents that either reduce or increase ethylene levels

Ripening of grape berries can be advanced or delayed by reagents that either reduce or increase ethylene levels

Identification of Putative Stage-Specific Grapevine Berry Biomarkers and Omics Data Integration into Networks

Grape berry ripening delay induced by a pre-véraison NAA treatment is paralleled by a shift in the expression pattern of auxin- and ethylene-related genes

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