The Synthesis and Accumulation of Resveratrol Are Associated with Veraison and Abscisic Acid Concentration in Beihong (Vitis vinifera × Vitis amurensis) Berry Skin

Abstract

Resveratrols are polyphenolic secondary metabolites that can benefit human health, and only occur in a few plant families including Vitaceae. It has been reported that abscisic acid (ABA) can induce veraison (the onset of grape berry ripening) and may induce the accumulation of resveratrol in berry skin. However, the relationships between ABA, veraison, the accumulation of anthocyanins and the accumulation of resveratrol in the berry are poorly understood. This study attempted to answer this question through an investigation of the effect of applied ABA and fluridone (a synthetic inhibitor of ABA) on the biosynthesis and accumulation of ABA, anthocyanin, and resveratrol in Beihong (Vitis vinifera × Vitis amurensis) berry skin. Under natural conditions, resveratrol concentration was very low before 91 DAA (days after anthesis), i.e., 2 weeks after veraison, however, it increased sharply from this point to 126 DAA (maturity). Exogenous ABA applications all resulted in an increase in berry skin ABA and anthocyanin concentration, irrespective of the developmental stage at which the treatment occurred (20 and 10 days pre-veraison, veraison or 7 days post-veraison), thereby advancing veraison. In contrast, resveratrol concentration increased only when ABA was applied at 10 days pre-veraison or at veraison. As a result, the accumulation of resveratrol was associated with veraison in grape berry skin and this accumulation, together with that of anthocyanins, was associated with ABA concentration. The response of resveratrol biosynthesis in the berry skin to manipulation of ABA varied during berry development and was less sensitive to ABA than the response of anthocyanin biosynthesis.

Characterization of the ABA Receptor VlPYL1 That Regulates Anthocyanin Accumulation in Grape Berry Skin

“…Comprehensive studies have shown that ABA is an important hormone in the inception and color development stage of grape berries ripening ( Ferrara et al, 2015 ; Fortes et al, 2015 ; Jia et al, 2017 ; Pilati et al, 2017 ). A strong rise in berry ABA content corresponds with the increase in total anthocyanin content that is recorded around the véraison and during the initial stages of ripening ( Wheeler et al, 2009 ; Lacampagne et al, 2010 ; Sun et al, 2010 ; Wang et al, 2016 ). Anthocyanins keep increasing throughout the ripening phase, while ABA levels simultaneously start to decrease ( Wheeler et al, 2009 ; Wang et al, 2016 ), implying that ABA triggers but does not necessarily maintain color acquisition ( Kuhn et al, 2014 ).…”

“…A strong rise in berry ABA content corresponds with the increase in total anthocyanin content that is recorded around the véraison and during the initial stages of ripening ( Wheeler et al, 2009 ; Lacampagne et al, 2010 ; Sun et al, 2010 ; Wang et al, 2016 ). Anthocyanins keep increasing throughout the ripening phase, while ABA levels simultaneously start to decrease ( Wheeler et al, 2009 ; Wang et al, 2016 ), implying that ABA triggers but does not necessarily maintain color acquisition ( Kuhn et al, 2014 ). Additionally, treatments by ABA cause an advance in red color development including Olympia ( Hiratsuka et al, 2001a ), Kyoho ( Ban et al, 2003 ), Crimson Seedless ( Cantin et al, 2007 ; Ferrara et al, 2013 ), Cabernet Sauvignon ( Wheeler et al, 2009 ), Alicante Bouschet ( Castellarin et al, 2011 ) and Fujiminori ( Jia et al, 2017 ).…”

Resveratrol and Related Stilbenoids, Nutraceutical/Dietary Complements with Health‐Promoting Actions: Industrial Production, Safety, and the Search for Mode of Action

“…Abscisic acid may trigger the onset of grape fruit ripening and may lead to accumulation of RSV in the skin. Whereas anthocyanins concentration increased irrespectively of the maturation stage at which the acid was added, the concentration of the STB only increased when the compound was added nearly before or at veraison (or onset of ripening) (Wang et al., ). The same study, which was performed in Beihong ( Vitis amurensis/Vitis vinifera ) grapes, showed that in natural conditions, that is, in the absence of abscisic acid, the STB content in berry skin was progressively increased with maximal levels obtained upon full maturation.…”

Chemical Compounds of Berry-Derived Polyphenols and Their Effects on Gut Microbiota, Inflammation, and Cancer

“…However, this synthesis gradually decreased, which was explained by the regulation of stilbene synthase, the key enzyme in resveratrol biosynthesis, by the transcription factor MYB14 . The same authors also revealed that the concentration of this constituent increased in the berry skin of the same species during exogenous application of ABA 10 days before veraison or at veraison [ 61 ].…”