Evaluation of two grape cultivars (Vitis vinifera L.) against salinity stress and surveying the effect of Methyl Jasmonate and Epibrassinolide on alleviation the salinity stress

222 cultivated (Vitis vinifera) and 22 wild (V. vinifera ssp. sylvestris) grape accessions were analysed for genetic diversity and differentiation at eight microsatellite loci. A total of 94 alleles were detected, with extensive polymorphism among the accessions. Multivariate relationships among accessions revealed 16 genetic groups structured into three clusters, supporting the classical eco-geographic grouping of grape cultivars: occidentalis, pontica and orientalis. French cultivars appeared to be distinct and showed close affinity to the wild progenitor, ssp. sylvestris from south-western France (Pyrenees) and Tunisia, probably reflecting the origin and domestication history of many of the old wine cultivars from France. There was appreciable level of differentiation between table and wine grape cultivars, and the Muscat types were somewhat distinct within the wine grapes. Contingency χ2 analysis indicated significant heterogeneity in allele frequencies among groups at all loci. The observed heterozygosities for different groups ranged from 0·625 to 0·9 with an overall average of 0·771. Genetic relationships among groups suggested hierarchical differentiation within cultivated grape. The gene diversity analysis indicated narrow divergence among groups and that most variation was found within groups (∼85%). Partitioning of diversity suggested that the remaining variation is somewhat structured hierarchically at different levels of differentiation. The overall organization of genetic diversity suggests that the germplasm of cultivated grape represents a single complex gene pool and that its structure is determined by strong artificial selection and a vegetative mode of reproduction.

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Enhancement of Viniferin Production in Vitis vinifera L. cv. Alphonse Lavallée Cell Suspensions by Low-Energy Ultrasound Alone and in Combination with Methyl Jasmonate

Journal of Agricultural and Food Chemistry ◽

10.1021/jf301936u ◽

2012 ◽

Vol 60 (44) ◽

pp. 11135-11142 ◽

Cited By ~ 27

Author(s):

Anna Rita Santamaria ◽

Marzia Innocenti ◽

Nadia Mulinacci ◽

Fabrizio Melani ◽

Alessio Valletta ◽

...

Keyword(s):

Vitis Vinifera ◽

Methyl Jasmonate ◽

Cell Suspensions ◽

Low Energy ◽

Vitis Vinifera L

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Peroxidase (POD) and polyphenoloxidase (PPO) in grape (Vitis vinifera L.)

Ciência e Agrotecnologia ◽

10.1590/s1413-70542003000300019 ◽

2003 ◽

Vol 27 (3) ◽

pp. 635-642 ◽

Cited By ~ 13

Author(s):

Estela de Pieri Troiani ◽

Clariza Tomé Tropiani ◽

Edmar Clemente

Keyword(s):

Thermal Treatment ◽

Enzymatic Activity ◽

Vitis Vinifera ◽

Vitis Vinifera L ◽

Thermal Treatments ◽

Protein Determination ◽

Heat Stable ◽

Continuous Decrease ◽

City State ◽

Grape Cultivars

The enzimatic activity of peroxidase (POD) and polyphenoloxidase (PPO) extracted from three grape cultivars (Vitis vinifera L.), cultivated in Marialva city, state of Paraná, was evaluated in this study. The enzymatic extracts were prepared starting from the Rubi, Borbon and Benitaka grape cultivars pulp and peel. The activity of the peroxidase was 53.00 units/100 g in the extract from the Rubi cultivar peel, and 327.00 units/100 g from the Benitaka cultivar, these values being superior to those observed in the same cultivars pulp extracts, which were 7.67 units/100 g and 44.00 units/100 g respectively. However, the result was opposite in the Borbon cultivar, with values of 141.11 units/100 g in the pulp and 11.50 units/100 g in the peel being found. The results of the polyphenoloxidase in the Borbon cultivar activity were 100.18 units/100 g in the pulp and 102.60 units/100 g in the peel, and in the Rubi and Benitaka cultivars were 60.40 units/100 g, 48.62 units/100 g in the pulp and 17.40 units/100 g, and 26.20 units/100 g in the peel, respectively. Protein determination was carried out in each extract, and the results found in the pulp and peel, respectively, were 0.56 and 0.64 mg/100 g for cultivar Benitaka, 1.38 and 6.45 mg/100 g for cultivar Rubi, and 21.38 and 5.68 mg/100 g for Borbon. The extracts were submitted to thermal treatments (60°C, 65°C, 70°C and 75°C for a 1 to 10 minutes period) to observe the behavior of the peroxidase and polyphenoloxidase enzymatic activity, being verified a continuous decrease of the peroxidase and polyphenoloxidase activities as a result of the thermal treatment. The extracts of the Rubi and Benitaka cultivars were more heat stable than the extract from the Borbon cultivar for both enzymes. However, the temperatures used were not enough for a total inactivation of the enzymes.

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