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Combining leaf-to-fruit ratio manipulations with abscisic acid application adjusts sugar and anthocyanin concentrations in ripening berries

dc.rights.licenseopenen_US
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorWANG, Lina
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorBROUARD, Eloïse
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorPRODHOMME, Duyen
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorHILBERT, Ghislaine
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorRENAUD, Christel
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorPETIT, Jean-Pierre
dc.contributor.authorEDWARDS, Everard
dc.contributor.authorBETTS, Annette
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorDELROT, Serge
IDREF: 058711503
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorOLLAT, Nathalie
IDREF: 126740062
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorGUILLAUMIE, Sabine
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorDAI, Zhanwu
IDREF: 22822473X
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorGOMES, Eric
IDREF: 102208093
dc.date.accessioned2024-06-05T07:37:28Z
dc.date.available2024-06-05T07:37:28Z
dc.date.issued2024-05-03
dc.date.conference2021-10-31
dc.identifier.isbn978-94-62613-89-8en_US
dc.identifier.issn0567-7572en_US
dc.identifier.urioai:crossref.org:10.17660/actahortic.2024.1390.21
dc.identifier.urihttps://pub.orcid.org/v2.1/0000-0003-2718-2329/work/103523405
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/200277
dc.description.abstractEnHigh temperatures (HT) usually increase berry sugar concentrations, while reducing organic acids and anthocyanin levels, thereby modifying wine quality and character. Viticultural practices such as leaf-to-fruit ratio (L/F) manipulation, combined with application of abscisic acid (ABA) can potentially be used to mitigate HT effects and adjust berry composition. In the present work, after confirming the effects of LF and ABA applications on berry composition over a six-year period, we studied the mechanisms underlying these effects on berry composition and ABA metabolism in Cabernet Sauvignon fruiting-cuttings (i.e., Mullins vines). Reducing L/F significantly reduced berry sugar and anthocyanin contents, and slightly increased total organic acid content. ABA application increased anthocyanin concentration, and partially restored the coupling between sugar and anthocyanin accumulation under low L/Fs, without affecting the sugar/organic acid ratio. Several transcripts of the anthocyanin biosynthesis pathway (CHS2, CHS3, CHI, F3H, DFR, LODX, UFGT, MybA1 and MybA2) were less abundant under low L/F ratio, whereas some transcripts (CHI, F3H, F3 5 H, LODX, UFGT, MybA1 and MybA2) were upregulated after ABA treatment. ABA treatment had little effect on the transcript abundance of genes related to sugar accumulation, except SWEET10 in 12L plants. Carbon source limitation to clusters also had little effect on ABA biosynthetic genes, but decreased berry ABA concentration. In conclusion, our results show that ABA and sugar signaling synergistically interact to regulate the expression of anthocyanin biosynthetic genes and increase anthocyanin accumulation. Thus, combining L/F ratio manipulation with ABA applications may offer a fine-tuned way to reduce sugar concentration, while maintaining anthocyanin concentrations in grape berry, potentially offering a way to partially alleviate the warming effects of climate change
dc.language.isoENen_US
dc.publisherInternational Society for Horticultural Science (ISHS)en_US
dc.sourcecrossref
dc.sourceorcid
dc.title.enCombining leaf-to-fruit ratio manipulations with abscisic acid application adjusts sugar and anthocyanin concentrations in ripening berries
dc.typeCommunication dans un congrèsen_US
dc.identifier.doi10.17660/actahortic.2024.1390.21en_US
bordeaux.page167-176en_US
bordeaux.hal.laboratoriesEcophysiologie et Génomique Fonctionnelle de la Vigne (EGFV) - UMR 1287en_US
bordeaux.issue1390en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux Sciences Agroen_US
bordeaux.institutionINRAEen_US
bordeaux.conference.titleXI International Symposium on Grapevine Physiology and Biotechnologyen_US
bordeaux.countryzaen_US
bordeaux.title.proceedingISHS Acta Horticulturae 1390en_US
bordeaux.conference.cityStellenboschen_US
bordeaux.import.sourcedissemin
hal.proceedingsouien_US
hal.conference.end2021-11-05
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
workflow.import.sourcedissemin
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.date=2024-05-03&rft.issue=1390&rft.spage=167-176&rft.epage=167-176&rft.eissn=0567-7572&rft.issn=0567-7572&rft.au=WANG,%20Lina&BROUARD,%20Eloi%CC%88se&PRODHOMME,%20Duyen&HILBERT,%20Ghislaine&RENAUD,%20Christel&rft.isbn=978-94-62613-89-8&rft.genre=unknown


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