VvMYBAs induce expression of a series of anthocyanin biosynthetic pathway genes in red grapes (Vitis vinifera L.)

2021 ◽  
Vol 283 ◽  
pp. 110121
Author(s):  
Puspa Raj Poudel ◽  
Akifumi Azuma ◽  
Shozo Kobayashi ◽  
Kazuya Koyama ◽  
Nami Goto-Yamamoto
Keyword(s):  
Vitis Vinifera ◽  
Biosynthetic Pathway ◽  
Vitis Vinifera L ◽  
Red Grapes ◽  
Anthocyanin Biosynthetic Pathway

scholarly journals 234 MODERN TECHNIQUES FOR PRESERVING ROOMY RED GRAPES (VITIS VINIFERA L.)

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 463a-463
Author(s):  
Abdel Hameed Wassel
Keyword(s):  
Vitis Vinifera ◽  
Cold Storage ◽  
Significant Influence ◽  
Sodium Bisulfite ◽  
The Other ◽  
Soluble Solids ◽  
Vitis Vinifera L ◽  
Total Soluble Solids ◽  
Red Grapes ◽  
Post Harvest

Spraying Roomy Red grapes with benomyl 15 days before harvesting was effective than the control in decreasing decay percentage during 77 days cold storage(2-3°C). On the other hand, it was of meaningless effect on shattering and bleaching. Adding sodium bisulfite at a rate of 0.25 and 0.50 gms/skgs fruits just before storage minimized decay and shattering percentage. Simultaneously, no significant influence could be detected concerning its influence on bleaching. Sodium bisulffite reduced losses in grapes, weight as well as total soluble solids and acidity than the control and benomyl treatments. The studied parameters in grapes treated with benomyl and solium bisulfite as a pre and post-harvest treatment did not differ statistically than that of those treated with sodium bisulfite alone.

Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines

2009 ◽  
Vol 112 (1) ◽  
pp. 197-204 ◽  
Author(s):  
F. Cosme ◽  
J.M. Ricardo-Da-Silva ◽  
O. Laureano
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Red Grapes

scholarly journals Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

2011 ◽  
Vol 127 (1) ◽  
pp. 174-179 ◽  
Author(s):  
Ismael Ivan Rockenbach ◽  
Eliseu Rodrigues ◽  
Luciano Valdemiro Gonzaga ◽  
Vinícius Caliari ◽  
Maria Inés Genovese ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Vitis Labrusca ◽  
Red Grapes

Gradients in stomatal conductance, xylem sap ABA and bulk leaf ABA along canes of Vitis vinifera cv. Shiraz: molecular and physiological studies investigating their source

2004 ◽  
Vol 31 (6) ◽  
pp. 659 ◽  
Author(s):  
Christopher J. Soar ◽  
Jim Speirs ◽  
Suzanne M. Maffei ◽  
Brian R. Loveys
Keyword(s):  
Stomatal Conductance ◽  
Vitis Vinifera ◽  
Biosynthetic Pathway ◽  
Xylem Sap ◽  
Leaf Age ◽  
Vitis Vinifera L ◽  
Local Synthesis ◽  
Cdna Sequences ◽  
Genes Encoding ◽  
Induced Changes

Gradients were observed in xylem sap ABA and in stomatal conductance along canes of Vitis vinifera L. cv. Shiraz. To investigate the source of the ABA responsible for these gradients a series of girdling and decapitation experiments were carried out. Leaf stomatal conductance and bulk ABA of leaves and apices were measured in control plants and in response to apex removal or girdling. Gradients in leaf ABA were observed over the first eight expanded leaves of field-grown Shiraz, with higher concentrations of ABA observed towards the apex. Gradients in stomatal conductance that correlated negatively with the concentration of ABA in the leaf ([ABA]leaf) were also observed over the first eight leaves. No significant effect of decapitation was observed on either leaf ABA or stomatal conductance except for the leaf immediately below the apex where a transient increase in [ABA]leaf was observed after 24 h with no corresponding decrease in conductance. Girdling resulted in an increase in [ABA]leaf in leaves distal to the girdle without the corresponding effect on conductance. These effects were further studied at the level of gene activity. To facilitate this, gene sequences encoding two key enzymes involved in the biosynthetic pathway of ABA in grape, zeaxanthin epoxidase (Zep) and 9-cis-epoxycarotenoid dioxygenase (NCED), were isolated and characterised. The cDNA sequences were used as probes to measure the abundances of their respective mRNAs in the leaf and apical material. Levels of expression of one of the two genes encoding NCED, VvNCED1, reflected the gradients in [ABA]leaf in control vines, however treatment-induced changes in ABA were not always associated with corresponding changes in VvNCED1 expression. The abundances of both the VvNCED2 mRNA and Zep mRNA increased with increasing leaf age and did not appear to be associated with either the [ABA]leaf or the expression of VvNCED1. Our results indicate that observed gradients in g s are correlated with [ABA] gradients in mature leaves and xylem sap and that these [ABA] gradients are not derived directly from the apical tissues but, at least partially, from local synthesis.

Pattern recognition of three Vitis vinifera L. red grapes varieties based on anthocyanin and flavonol profiles, with correlations between their biosynthesis pathways

2012 ◽  
Vol 130 (1) ◽  
pp. 9-19 ◽  
Author(s):  
M. Figueiredo-González ◽  
E. Martínez-Carballo ◽  
B. Cancho-Grande ◽  
J.L. Santiago ◽  
M.C. Martínez ◽  
...  
Keyword(s):  
Pattern Recognition ◽  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Red Grapes

scholarly journals THE EFFECT OF ALOE VERA GEL EDIBLE COATING AND GLYCEROL ON THE PHYSICOCHEMICAL CHARACTERISTICS OF RED GRAPES (Vitis vinifera L.)

2021 ◽  
Vol 9 (3) ◽  
pp. 188-195
Author(s):  
Irna Dwi Destiana ◽  
◽  
Zulfa Nur Anisa ◽  
Nurul Mukminah ◽  
◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Weight Reduction ◽  
Aloe Vera ◽  
Physicochemical Characteristics ◽  
Edible Coating ◽  
Vitis Vinifera L ◽  
Red Grapes ◽  
Randomized Design ◽  
Red Grape

Red grape (Vitis vinifera L.) is easy to get perishable and wrinkles/wilt, brown in color, and soft fruit flesh. one of the benefits of edible coating is that it can protect products from microbiological damage. The ability of aloe vera as an antimicrobial can be a potential ingredient for making edible coatings,. Besides, the use of aloe vera as an edible coating is also very easy and affordable (cheap). The purposes of this study are to determine the effect of glycerol addition and the best treatment of aloe vera edible coating on the quality of the red grape. The experiment used a completely randomized design (CRD) as an experimental design with 4 treatment factors, namely the concentration of glycerol (P1=0%, P2=3%, P3=5%, P4=7%). Each concentration was repeated three times. The parameters observed were physicochemical characteristics (weight reduction, pH, total titrated acid), hedonic quality test (color, aroma, texture). The results showed that the treatment of 3% glycerol was the best treatment since it could maintain the condition of the fruit well during storage, especially weight reduction, aromas, and textures. Parameters that highly affect the quality of red grapes are texture and weight loss.

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