Claim · model-written summary
Heukboseok anthocyanin types recovered to control level after treatment.
- Taxon
- Grapet0
- Material
- 'Heukboseok'e0
- Treatment
- HTe0
- Outcome
- accumulations of all different types of anthocyaninse0
- Direction
- increasede0
- Comparator
- controle0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Verbatim
e0“In 'Heukboseok' berry skins, accumulations of all different types of anthocyanins were inhibited by HT, and increased to the level of control after the end of the treatment.”
t0“Grape”
Title
Suhyun Ryu; Jeom Hwa Han; Hyun Hee Han; et al. Protected horticulture and Plant Factory 2018. doi:10.12791/ksbec.2018.27.3.213
Other claims from this paper (12)
- Intervention effect High temperature inhibited Kyoho berry skin coloration for 30 days from veraison.
- Intervention effect High temperature inhibited Heukboseok berry skin coloration for 30 days from veraison.
- Intervention effect Heukboseok total skin anthocyanin recovered to control level after heat treatment.
- Intervention effect Kyoho total skin anthocyanin did not increase after heat treatment.
- Intervention effect Malvidin derivatives fell most in Kyoho berry skin.
- Intervention effect Delphinidin and petunidin derivatives followed malvidin in reduction in Kyoho skins.
- Intervention effect Diglucosides and acylated malvidin derivatives decreased most among individual Kyoho anthocyanins.
- Intervention effect Acylated anthocyanins declined more than non-acylated anthocyanins.
- Intervention effect Tri-hydroxylated anthocyanins declined more than dihydroxylated anthocyanins.
- Intervention effect All anthocyanin component types in Kyoho skins declined under high temperature.
- Intervention effect All anthocyanin types in Heukboseok skins had inhibited accumulation under heat.
- Mechanism Authors suggest that suppressed overall anthocyanin biosynthesis explains poor Kyoho coloration under heat.