Abstract
We analyzed the skin coloration and anthocyanin composition of 'Kyoho' and 'Heukboseok' grape berries to determine the cause of poor coloring in 'Kyoho' berry skins under high temperature (HT) at veraison. Although the skin coloration inhibited in both 'Kyoho' and 'Heukboseok' berries under HT for 30 days from veraison, the total anthocyanin content in 'Heukboseok' berry skins increased to the level of control after the end of temperature treatment, but 'Kyoho' did not increase. Malvidin derivatives were most significantly reduced in 'Kyoho' berry skins, followed by those of delphinidin and petunidin. Among individual anthocyanins, diglucosides and acylated malvidin derivatives were most decreased in 'Kyoho' berry skins. Acylated and tri-hydroxylated anthocyanins were reduced more than those of non-acylated and dihydroxylated, respectively. All different types of anthocyanin components in 'Kyoho' berry skins decreased by HT, and they were similar to that of total anthocyanin. 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. These results suggest that the poor coloration of 'Kyoho' under HT at veraison was not caused by the decrease of specific anthocyanins but because the whole anthocyanin biosynthesis was suppressed by HT.
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Claims 13
Claim · model-written summary
High temperature inhibited Kyoho berry skin coloration for 30 days from veraison.
- Taxon
- Grapet0
- Material
- 'Kyoho'e0
- Treatment
- HTe0
- Outcome
- skin coloratione0
- Direction
- inhibitede0
- Qualifier
- for 30 days from veraisone0
Not reportedComparator
Verbatim
e0“Although the skin coloration inhibited in both 'Kyoho' and 'Heukboseok' berries under HT for 30 days from veraison”
t0“Grape”
Claim · model-written summary
High temperature inhibited Heukboseok berry skin coloration for 30 days from veraison.
Not reportedComparator
Verbatim
e0“Although the skin coloration inhibited in both 'Kyoho' and 'Heukboseok' berries under HT for 30 days from veraison”
t0“Grape”
Claim · model-written summary
Heukboseok total skin anthocyanin recovered to control level after heat treatment.
Verbatim
e0“the total anthocyanin content in 'Heukboseok' berry skins increased to the level of control after the end of temperature treatment”
t0“Grape”
Claim · model-written summary
Kyoho total skin anthocyanin did not increase after heat treatment.
Not reportedComparatorOutcome
Verbatim
e0“but 'Kyoho' did not increase.”
e1“after the end of temperature treatment”
t0“Grape”
Claim · model-written summary
Malvidin derivatives fell most in Kyoho berry skin.
Not reportedTreatmentComparator
Verbatim
e0“Malvidin derivatives were most significantly reduced in 'Kyoho' berry skins”
t0“Grape”
Claim · model-written summary
Delphinidin and petunidin derivatives followed malvidin in reduction in Kyoho skins.
Not reportedTreatmentComparator
Verbatim
e0“Malvidin derivatives were most significantly reduced in 'Kyoho' berry skins, followed by those of delphinidin and petunidin.”
t0“Grape”
Claim · model-written summary
Diglucosides and acylated malvidin derivatives decreased most among individual Kyoho anthocyanins.
- Taxon
- Grapet0
- Material
- 'Kyoho'e0
- Outcome
- diglucosides and acylated malvidin derivativese0
- Direction
- most decreasede0
Not reportedTreatmentComparator
Verbatim
e0“Among individual anthocyanins, diglucosides and acylated malvidin derivatives were most decreased in 'Kyoho' berry skins.”
t0“Grape”
Claim · model-written summary
Acylated anthocyanins declined more than non-acylated anthocyanins.
- Taxon
- Grapet0
- Outcome
- Acylated and tri-hydroxylated anthocyaninse0
- Direction
- reduced more thane0
- Comparator
- non-acylatede0
Not reportedTreatment
Verbatim
e0“Acylated and tri-hydroxylated anthocyanins were reduced more than those of non-acylated and dihydroxylated, respectively.”
t0“Grape”
Claim · model-written summary
Tri-hydroxylated anthocyanins declined more than dihydroxylated anthocyanins.
- Taxon
- Grapet0
- Outcome
- tri-hydroxylated anthocyaninse0
- Direction
- reduced more thane0
- Comparator
- dihydroxylatede0
Not reportedTreatment
Verbatim
e0“Acylated and tri-hydroxylated anthocyanins were reduced more than those of non-acylated and dihydroxylated, respectively.”
t0“Grape”
Claim · model-written summary
All anthocyanin component types in Kyoho skins declined under high temperature.
- Taxon
- Grapet0
- Material
- 'Kyoho'e0
- Treatment
- HTe0
- Outcome
- All different types of anthocyanin componentse0
- Direction
- decreasede0
Not reportedComparator
Verbatim
e0“All different types of anthocyanin components in 'Kyoho' berry skins decreased by HT”
t0“Grape”
Claim · model-written summary
All anthocyanin types in Heukboseok skins had inhibited accumulation under heat.
- Taxon
- Grapet0
- Material
- 'Heukboseok'e0
- Treatment
- HTe0
- Outcome
- accumulations of all different types of anthocyaninse0
- Direction
- inhibitede0
Not reportedComparator
Verbatim
e0“In 'Heukboseok' berry skins, accumulations of all different types of anthocyanins were inhibited by HT”
t0“Grape”
Claim · model-written summary
Heukboseok anthocyanin types recovered to control level after treatment.
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”
Claim · model-written summary
Authors suggest that suppressed overall anthocyanin biosynthesis explains poor Kyoho coloration under heat.
Verbatim
e0“These results suggest that the poor coloration of 'Kyoho' under HT at veraison was not caused by the decrease of specific anthocyanins but because the whole anthocyanin biosynthesis was suppressed by HT.”
t0“Grape”
The same questions in other papers
heat · quality: phytochemicals · VitisPositive and negative results
3 papers in the same direction as this paper · 9 in the opposite direction
- negative
- negative
- negative
9 papers more in this group
See all 13 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.