Abstract
In grape (Vitis vinifera L.) cultivation, high temperatures (HTs) usually reduce the accumulation of anthocyanins. In order to elucidate the regulatory mechanism of anthocyanin biosynthesis under high-temperature environments, we investigated the effects of HT stress at veraison (5% coloring of grape ears) on fruit coloration and anthocyanin biosynthesis in ‘Summer Black’ (XH) and ‘Flame seedless’ (FL) grapevines. Compared to the control group (35 °C), the total anthocyanin content of XH and FL grapes subjected to a high-temperature (HT) treatment group (40 °C) decreased significantly as the HT treatment continued, but showed an upward trend with fruit development. However, the concentration of procyanidins increased significantly following HT treatment but decreased with fruit development. Nonetheless, FL grapes showed some resistance to the HT condition, producing anthocyanin content at ripeness comparable to the control group, demonstrating a greater adaptability to HT conditions than XH grapes. Based on the CIRG index, at stage S4, the fruit of FL was classified as dark red, while XH was classified as blue-black in the control group. Anthocyanin-targeted metabonomics identified eight different types of anthocyanins accumulating in the peels of XH and FL grapes during ripening, including cyanidins, delphinidins, malvidins, pelargonidins, peonidins, petunidins, procyanidins, and flavonoids. Malvidins were the most abundant in the two grape varieties, with malvidin-3-O-glucoside being more sensitive to high temperatures. HT treatment also down-regulated the expression of structural genes and regulators involved in the anthocyanin synthesis pathways. We used the WGCNA method to identify two modules that were significantly correlated with total anthocyanin and procyanidin contents. Among them, MYBCS1, bHLH137, WRKY65, WRKY75, MYB113-like, bZIP44, and GST3 were predicted to be involved in grape anthocyanin biosynthesis. In conclusion, this study conducted in-depth research on the HT inhibition of the biosynthesis of anthocyanins in XH and FL grapes, for reference.
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Claims 13
Claim · model-written summary
High-temperature treatment at 40 °C significantly decreased total anthocyanin content in Summer Black (XH) grapes relative to the 35 °C control as treatment continued.
- Taxon
- Vitis vinifera L.
Vitis viniferat0 - Material
- Summer Blacke0
- Treatment
- high-temperature (HT) treatment group (40 °C)e1
- Outcome
- total anthocyanin contente1
- Direction
- decreasede1
- Qualifier
- as the HT treatment continuede1
- Comparator
- control groupe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Grape Berry (Vitis vinifera L.)”
e0“in ‘Summer Black’ (XH) and ‘Flame seedless’ (FL) grapevines”
e1“Compared to the control group (35 °C), the total anthocyanin content of XH and FL grapes subjected to a high-temperature (HT) treatment group (40 °C) decreased significantly as the HT treatment continued”
Claim · model-written summary
High-temperature treatment at 40 °C significantly decreased total anthocyanin content in Flame seedless (FL) grapes relative to the 35 °C control as treatment continued.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Flame seedlesse0
- Treatment
- high-temperature (HT) treatment group (40 °C)e1
- Outcome
- total anthocyanin contente1
- Direction
- decreasede1
- Qualifier
- as the HT treatment continuede1
- Comparator
- control groupe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Grape Berry (Vitis vinifera L.)”
e0“in ‘Summer Black’ (XH) and ‘Flame seedless’ (FL) grapevines”
e1“Compared to the control group (35 °C), the total anthocyanin content of XH and FL grapes subjected to a high-temperature (HT) treatment group (40 °C) decreased significantly as the HT treatment continued”
Claim · model-written summary
High-temperature treatment significantly increased procyanidin concentration in grape berries.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Treatment
- HT treatmente2
- Outcome
- concentration of procyanidinse2
- Direction
- increasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Grape Berry (Vitis vinifera L.)”
e2“the concentration of procyanidins increased significantly following HT treatment”
Claim · model-written summary
Flame seedless (FL) grapes produced anthocyanin content at ripeness comparable to the control under high-temperature conditions.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- FLe3
- Treatment
- HT conditione3
- Outcome
- anthocyanin content at ripenesse3
- Direction
- comparablee3
- Comparator
- control groupe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Grape Berry (Vitis vinifera L.)”
e3“FL grapes showed some resistance to the HT condition, producing anthocyanin content at ripeness comparable to the control group”
Claim · model-written summary
Flame seedless (FL) grapes showed greater adaptability to high-temperature conditions than XH grapes.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- FLe3
- Treatment
- HT conditionse4
- Outcome
- adaptability to HT conditionse4
- Direction
- greatere4
- Comparator
- XH grapese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Grape Berry (Vitis vinifera L.)”
e3“FL grapes showed some resistance to the HT condition, producing anthocyanin content at ripeness comparable to the control group”
e4“demonstrating a greater adaptability to HT conditions than XH grapes”
Claim · model-written summary
At stage S4 the Flame seedless (FL) fruit was classified as dark red by the CIRG index.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- FLe5
- Organ / stage
- fruite5
- Outcome
- CIRG indexe5
- Value
- dark rede5
- Qualifier
- at stage S4e5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Grape Berry (Vitis vinifera L.)”
e5“Based on the CIRG index, at stage S4, the fruit of FL was classified as dark red, while XH was classified as blue-black in the control group”
Claim · model-written summary
At stage S4 in the control group the Summer Black (XH) fruit was classified as blue-black by the CIRG index.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- XHe5
- Outcome
- CIRG indexe5
- Value
- blue-blacke5
- Qualifier
- in the control groupe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Grape Berry (Vitis vinifera L.)”
e5“Based on the CIRG index, at stage S4, the fruit of FL was classified as dark red, while XH was classified as blue-black in the control group”
Claim · model-written summary
Malvidins were the most abundant anthocyanins in both grape varieties.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Outcome
- Malvidins were the most abundante6
- Qualifier
- in the two grape varietiese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Grape Berry (Vitis vinifera L.)”
e6“Malvidins were the most abundant in the two grape varieties”
Claim · model-written summary
Malvidin-3-O-glucoside was more sensitive to high temperatures than other anthocyanins.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Treatment
- high temperaturese7
- Compound
- malvidin-3-O-glucosidee7
- Outcome
- more sensitive to high temperaturese7
- Direction
- more sensitivee7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Grape Berry (Vitis vinifera L.)”
e7“malvidin-3-O-glucoside being more sensitive to high temperatures”
Claim · model-written summary
High-temperature treatment down-regulated the expression of structural genes and regulators of the anthocyanin synthesis pathway.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Treatment
- HT treatmente1
- Outcome
- expression of structural genes and regulators involved in the anthocyanin synthesis pathwayse1
- Direction
- down-regulatede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Grape Berry (Vitis vinifera L.)”
e1“HT treatment also down-regulated the expression of structural genes and regulators involved in the anthocyanin synthesis pathways”
Claim · model-written summary
Two WGCNA modules were significantly correlated with total anthocyanin and procyanidin contents.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Compound
- procyanidine1
- Outcome
- total anthocyanin and procyanidin contentse1
- Direction
- significantly correlatede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Grape Berry (Vitis vinifera L.)”
e1“We used the WGCNA method to identify two modules that were significantly correlated with total anthocyanin and procyanidin contents”
Claim · model-written summary
MYBCS1, bHLH137, WRKY65, WRKY75, MYB113-like, bZIP44 and GST3 are predicted to be involved in grape anthocyanin biosynthesis.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Gene
- MYBCS1, bHLH137, WRKY65, WRKY75, MYB113-like, bZIP44, and GST3e1
- Outcome
- grape anthocyanin biosynthesise1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Grape Berry (Vitis vinifera L.)”
e1“MYBCS1, bHLH137, WRKY65, WRKY75, MYB113-like, bZIP44, and GST3 were predicted to be involved in grape anthocyanin biosynthesis”
Claim · model-written summary
Anthocyanin-targeted metabonomics identified eight different types of anthocyanins accumulating in grape peel during ripening.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Organ / stage
- peelse1
- Outcome
- eight different types of anthocyaninse1
- Value
- eighte1
- Qualifier
- during ripeninge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Grape Berry (Vitis vinifera L.)”
e1“Anthocyanin-targeted metabonomics identified eight different types of anthocyanins accumulating in the peels of XH and FL grapes during ripening”
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