Water stress and abscisic acid exogenous supply produce differential enhancements in the concentration of selected phenolic compounds in Cabernet Sauvignon

Quiroga, Andrea M.; Deis, Leonor; Cavagnaro, Juan Bruno; Silva, María Fernanda

doi:10.3233/jbr-2011-026

Cited by 12 publications

(7 citation statements)

References 37 publications

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“…53 Treatment with ABA increases several compounds, including gallic acid, quercetin, caffeic acid, and catechins, among others. 16,54 Similar findings have also been observed in strawberry fruits. 55 Nevertheless, in strawberry fruits of saltstressed plants, the total phenolic content 55,56 and ABA concentrations 55 increased.…”

Section: ■ Discussionsupporting

confidence: 85%

Differential Phenolic Compounds and Hormone Accumulation Patterns between Early- and Mid-Maturing Sweet Cherry (Prunus avium L.) Cultivars during Fruit Development and Ripening

Ponce

Kühn

Arellano

et al. 2021

J. Agric. Food Chem.

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Color acquisition is one of the most distinctive features of fruit development and ripening processes. The color red is closely related to the accumulation of polyphenolic compounds, mainly anthocyanins, during sweet cherry fruit maturity. In nonclimacteric fruit species like sweet cherry, the maturity process is mainly controlled by the phytohormone abscisic acid (ABA), though other hormones may also play a role. However, the coordinated stage-specific production of polyphenolic compounds and their relation with hormone content variations have not been studied in depth in sweet cherry fruits. To further understand the accumulation dynamics of these compounds (hormones and metabolites) during fruit development, two sweet cherry cultivars ("Lapins" and "Glenred") with contrasting maturity timing phenotypes were analyzed using targeted metabolic analysis. The ultrahigh performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) approach revealed that phenolic acids, flavonols, and flavan-3-ols accumulated mainly until the straw-yellow stage in the early-maturing cultivar, while accumulation was mainly at the green stage in the mid-maturing cultivar, suggesting a cultivar-dependent stage-specific production of secondary metabolites. In the mid-maturing cultivar, anthocyanins were detected only from the red stage onward, whereas detection began at the pink stage in the early-maturing cultivar. ABA negatively correlated (p-value < 0.05) with the flavonols and flavan-3-ols in both cultivars. ABA and anthocyanin content increased at the same time in the early-season cultivar. In contrast, anthocyanins accumulated and the pink color initiation started several days after the ABA increase in the mid-maturing cultivar. Differential accumulation patterns of GA 4 , a ripening antagonizing hormone, between the cultivars could explain this difference. These results showed that both red-colored cultivars presented different accumulation dynamics of phenolic compounds and plant hormones during fruit development, suggesting underlying differences in the sweet cherry fruit color evolution.

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Section: ■ Discussionsupporting

confidence: 85%

Differential Phenolic Compounds and Hormone Accumulation Patterns between Early- and Mid-Maturing Sweet Cherry (Prunus avium L.) Cultivars during Fruit Development and Ripening

Ponce

Kühn

Arellano

et al. 2021

J. Agric. Food Chem.

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“…Former studies have shown that ABA applications increased the anthocyanin content in the wine obtained, although the times of application and the concentrations used were different from the present work [ 30 , 31 , 40 ]. Quiroga et al [ 40 ] applied 250 ppm of ABA weekly, from veraison to harvest, while Xi et al [ 30 ] and Luan et al [ 31 ] sprayed 200 ppm of ABA at pre-veraison. In the present study, we show that with only two applications (in veraison and 15 days later) the total anthocyanin content increased.…”

Section: Discussioncontrasting

confidence: 74%

“…The biosynthesis of stilbenes, including trans -resveratrol, is increased in berries by environmental signals such as WD (stem water potentials between −1.25 and −0.8 MPa, [ 39 ]) and UV-B [ 33 ], and also by ABA applications [ 29 , 40 ]. In the present work, the wine of those plants that received both environmental signals and ABA applications had 6-fold more trans -resveratrol as compared to the treatment −UV-B/-D/−ABA.…”

Section: Discussionmentioning

confidence: 99%

Abscisic Acid’s Role in the Modulation of Compounds that Contribute to Wine Quality

Alonso

Fontana

Píccoli

2021

Plants

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Abscisic acid (ABA) plays a crucial role in the plant responses to environmental signals, in particular by triggering secondary metabolism. High-altitude vineyards in Mendoza, Argentina, are exposed to elevated solar ultraviolet-B (UV-B) levels and moderate water deficits (WD), thus producing grapevine berries with high enological quality for red winemaking. Volatile organic compounds (VOCs) and phenolic compounds (PCs) accumulate in the berry skins, possess antioxidant activity, and are important attributes for red wine. The aim of the present study was to analyze the role of ABA in the modulation of these compounds in Vitis vinifera L. cv. Malbec wines by comparing the independent and interactive effects of UV-B, WD, and ABA. Two UV-B treatments (ambient solar UV-B or reduced UV-B), two watering treatments (well-watered or moderate water deficit) and two ABA treatments (no ABA and sprayed ABA) were given in a factorial design during one growing season. Sprayed ABA, alone and/or in combination with UV-B (specially) and WD (to a lower degree) increased low molecular weight polyphenols (LMWP), anthocyanins, but most noticeably the stilbenes trans-resveratrol and piceid. Under these treatments, VOCs were scarcely affected, and the antioxidant capacity was influenced by the combination of UV-B and WD. From a technological point of view, ABA applications may be an effective vineyard management tool, considering that it elicited a higher content of compounds beneficial for wine aging, as well compounds related to color.

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“…Ultraviolet‐B radiation, water stress and abscisic acid are known to affect grape berry ( V. vinifera L.) growth, maturation and their quality for winemaking (Quiroga et al . ; Berli and Bottini ). On the other hand, the maceration techniques may also play a role in the antioxidant capacity of red wines.…”

Section: Discussionmentioning

confidence: 96%

Investigating the Effect of Aging on the Phenolic Content, Antioxidant Activity and Anthocyanins in Turkish Wines

Peri

Kamiloglu

Capanoglu

et al. 2014

Journal of Food Processing and Preservation

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Regular consumption of red wine in moderate amounts is proven to possess a positive effect on health because of the phenolic compounds and their ability to act as antioxidants. Aging is one the many factors that affects the phenolic composition of red wines. In this study, the effect of aging on total phenolics (TP), flavonoids (TF), anthocyanins (TA), antioxidant capacity (TAC) and individual phenolic compounds of red wines obtained from the two well-known Turkish wineries were investigated. Results showed, except for few samples, aging generally caused no significant difference in TP, TF and TAC (P > 0.05). On the other hand, for all samples, wine aging resulted in significant decrease in both the total (44-88%) and individual (53-99%) TA (P < 0.05). This study provided valuable insights into the biochemical composition of several commercial Turkish red wines and how this may change during aging. PRACTICAL APPLICATIONSKnowledge about the changes in antioxidant components in red wines as a result of aging may be applied in the production of wines with higher nutritional value.

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Water stress and abscisic acid exogenous supply produce differential enhancements in the concentration of selected phenolic compounds in Cabernet Sauvignon

Cited by 12 publications

References 37 publications

Differential Phenolic Compounds and Hormone Accumulation Patterns between Early- and Mid-Maturing Sweet Cherry (Prunus avium L.) Cultivars during Fruit Development and Ripening

Differential Phenolic Compounds and Hormone Accumulation Patterns between Early- and Mid-Maturing Sweet Cherry (Prunus avium L.) Cultivars during Fruit Development and Ripening

Abscisic Acid’s Role in the Modulation of Compounds that Contribute to Wine Quality

Investigating the Effect of Aging on the Phenolic Content, Antioxidant Activity and Anthocyanins in Turkish Wines

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