1
|
Cheng X, Liu F, Liu X, Yang X. Abscisic acid reduced methoxypyrazines concentration and its derived unpleasant odors in Cabernet Sauvignon grapes and wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38619157 DOI: 10.1002/jsfa.13534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 04/03/2024] [Accepted: 04/10/2024] [Indexed: 04/16/2024]
Abstract
BACKGROUND The influences of abscisic acid (ABA) applications on precursors and gene expression in 3-alkyl-2-methoxypyrazines (MPs) biosynthetic pathway, MPs concentration and sensory evaluation of its derived peculiar odors in Cabernet Sauvignon grapes and wines were investigated. At the vineyard, ABA solution with 25, 100 and 400 mg L-1 (AT1, AT2 and AT3, respectively) and an aqueous solution (control) were sprayed three times from veraison to pre-harvest. RESULTS Higher concentration ABA applications (AT2 and AT3) in grapes could significantly reduce MPs concentration and its derived peculiar odors in grapes and wines compared to a lower concentration ABA application (AT1) and control, with AT2 application having the strongest effect. The changes in MPs were mainly a result of the downregulated expression of VvOMTs genes at higher concentration ABA applications, independent of the levels of their potential precursors. CONCLUSION The present study reveals that ABA application had the potential to decrease production of MPs in Cabernet Sauvignon grapes and wines, and this result provides reference values for the removal of unpleasant vegetable odors from Cabernet Sauvignon wines in production. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xianghan Cheng
- College of Agriculture, Henan University of Science and Technology, Luoyang, China
| | - Feifei Liu
- College of Agriculture, Henan University of Science and Technology, Luoyang, China
| | - Xiaolei Liu
- College of Agriculture, Henan University of Science and Technology, Luoyang, China
| | - Xuan Yang
- College of Agriculture, Henan University of Science and Technology, Luoyang, China
| |
Collapse
|
2
|
Wei M, Tian Y, Zhang K, Wang L, Ge Q, Ma T, Fang Y, Sun X. Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China. Food Chem X 2023; 20:100976. [PMID: 38144722 PMCID: PMC10740056 DOI: 10.1016/j.fochx.2023.100976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 10/14/2023] [Accepted: 10/29/2023] [Indexed: 12/26/2023] Open
Abstract
Low acid is the main defect in the northwest wine region of China in recent years. The fermentation of unripe grape (UG) and wine grapes with low acid contents was carried out. Compared with control group (CK), the addition of UG addressed the core flaw that low acid grape bring to wine firstly, it significantly increased titratable acid, tartaric acid and malic acid while significantly decreasing alcohol and volatile acids in wine. Secondly, UG significantly improved wine color, the color parameters a*, b*, C* and L* were significantly increased to different degrees. At the same time, the addition of UG significantly improves other qualities of wine, including the phenolic substances and antioxidant capacity of wine. In addition, adding UGJ2% significantly improved the sensory quality, and pleasant volatile substances such as phenethyl alcohol, ethyl hexanoate, ethyl butyrate and isoamyl acetate were significantly increased, giving the wine more prominent floral and fruity aromas.
Collapse
Affiliation(s)
- Mengyuan Wei
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Yue Tian
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Kekun Zhang
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Lei Wang
- Yinchuan Institute of Industrial Technology, Yinchuan 750002, China
| | - Qian Ge
- Quality Standards and Testing Institute of Agricultural Technology, Ningxia Academy of Agricultural Sciences, Yinchuan 750002, China
| | - Tingting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yulin Fang
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Xiangyu Sun
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| |
Collapse
|
3
|
Li J, Ma T, Bao S, Yin D, Ge Q, Li C, Fang Y, Sun X. Suitable crop loading: An effective method to improve "Shine Muscat" grape quality. Food Chem 2023; 424:136451. [PMID: 37267652 DOI: 10.1016/j.foodchem.2023.136451] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 05/03/2023] [Accepted: 05/21/2023] [Indexed: 06/04/2023]
Abstract
Berry thinning was applied to control crop load of "Shine Muscat" grape variety. Primary and secondary metabolites released during berries development were monitored, and the correlation between physicochemical parameters and core aroma compounds was analyzed. Results revealed a significant increase in single-berry weight and sugar-acid ratio of berries under low crop load conditions. Furthermore, phenolic content and antioxidant activity under low crop load were significantly higher than those of the other groups. Grapes with low crop loads also exhibited better aroma characteristics and higher sensory scores than those of the other groups, chiefly due to significantly increased terpene and C13-norisoprenoid contents and substantially decreased C6 compound and aldehyde contents. Moreover, correlation analysis revealed total soluble solid accumulation was positively correlated to terpene accumulation, while hexanal, 2-hexanal, (E)-2-hexanal, and (E)-2-octenal were positively correlated with titratable acidity content. Thus, better grape quality could be achieved by precisely controlling berry crop load.
Collapse
Affiliation(s)
- Jianing Li
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Tingting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Shihan Bao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Dingze Yin
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Qian Ge
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China; Quality Standards and Testing Institute of Agricultural Technology, Ningxia Academy of Agricultural Sciences, Yinchuan 750002, China
| | - Caihong Li
- Quality Standards and Testing Institute of Agricultural Technology, Ningxia Academy of Agricultural Sciences, Yinchuan 750002, China
| | - Yulin Fang
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.
| | - Xiangyu Sun
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.
| |
Collapse
|
4
|
Wang Y, Wang X, Fang J, Yin W, Yan X, Tu M, Liu H, Zhang Z, Li Z, Gao M, Lu H, Wang Y, Wang X. VqWRKY56 interacts with VqbZIPC22 in grapevine to promote proanthocyanidin biosynthesis and increase resistance to powdery mildew. THE NEW PHYTOLOGIST 2023; 237:1856-1875. [PMID: 36527243 DOI: 10.1111/nph.18688] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Accepted: 11/15/2022] [Indexed: 06/17/2023]
Abstract
Powdery mildew (PM) is a severe fungal disease of cultivated grapevine world-wide. Proanthocyanidins (PAs) play an important role in resistance to fungal pathogens; however, little is known about PA-mediated PM resistance in grapevine. We identified a WRKY transcription factor, VqWRKY56, from Vitis quinquangularis, the expression of which was significantly induced by PM. Overexpression (OE) of VqWRKY56 in Vitis vinifera increased PA content and reduced susceptibility to PM. Furthermore, the transgenic plants showed more cell death and increased accumulation of salicylic acid and reactive oxygen species. Transient silencing of VqWRKY56 in V. quinquangularis and V. vinifera reduced PA accumulation and increased the susceptibility to PM. VqWRKY56 interacted with VqbZIPC22 in vitro and in planta. The protein VqWRKY56 can bind to VvCHS3, VvLAR1, and VvANR promoters, and VqbZIPC22 can bind to VvANR promoter. Co-expression of VqWRKY56 and VqbZIPC22 significantly increased the transcript level of VvCHS3, VvLAR1, and VvANR genes. Finally, transient OE of VqbZIPC22 in V. vinifera promoted PA accumulation and improved resistance to PM, while transient silencing in V. quinquangularis had the opposite effect. Our study provides new insights into the mechanism of PA regulation by VqWRKY56 in grapevine and provides a basis for further metabolic engineering of PA biosynthesis to improve PM resistance.
Collapse
Affiliation(s)
- Ya Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Xianhang Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
- College of Enology, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Jinghao Fang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Wuchen Yin
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Xiaoxiao Yan
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Mingxing Tu
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Hui Liu
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Zhengda Zhang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Zhi Li
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Min Gao
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Hua Lu
- Department of Biological Sciences, University of Maryland Baltimore County, 1000 Hilltop Circle, Baltimore, MD, 21250, USA
| | - Yuejin Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Xiping Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi, 712100, China
| |
Collapse
|
5
|
Integrated Transcriptomic and Metabolomic Analysis of the Mechanism of Foliar Application of Hormone-Type Growth Regulator in the Improvement of Grape (Vitis vinifera L.) Coloration in Saline-Alkaline Soil. PLANTS 2022; 11:plants11162115. [PMID: 36015418 PMCID: PMC9416415 DOI: 10.3390/plants11162115] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/29/2022] [Accepted: 08/08/2022] [Indexed: 12/18/2022]
Abstract
(1) Background: To solve the problems of incomplete coloration and quality decline caused by unreasonable use of regulators in grapes, this study clarified the differences in the effects of a hormone-type growth regulator (AUT) and two commercial regulators on grape coloration and quality through field experiments. (2) Methods: The color indexes (brightness (L*), red/green color difference (a*), yellow/blue color difference (b*), and color index for red grapes (CIRG)) of grape fruit were measured using a CR-400 handheld color difference meter. The titratable acid content, total phenol content, and total sugar content were measured using anthrone colorimetry, folinol colorimetry, and NaOH titration, respectively, and the chalcone isomerase activity, phenylalanine ammoniase activity, dihydroflavol reductase activity, and anthocyanin content were measured using a UV spectrophotometer. (3) Results: The a*, total sugar and total phenol contents, and chalcone isomerase (CHI) and phenylalanine ammoniase (PAL) activities of grape fruit in the AUT treatment significantly increased, while the titratable acid content significantly decreased, compared to those in the CK treatment. The expressions of the differentially expressed genes (DEGs) trpB and argJ in AUT treatment were significantly up-regulated. The expressions of the differentially expressed metabolites (DEMs) phenylalanine and 4-oxoproline were significantly up-regulated, while those of 3,4-dihydroxybenzaldehyde and N-acetyl glutamate were significantly down-regulated. The CIRG significantly increased by 36.4% compared to that in the CK, indicating improved fruit coloration. (4) Conclusion: The AUT could shorten the color conversion period of grape fruit and improve the coloration, taste, and tolerance to saline and alkaline stresses.
Collapse
|
6
|
Dai L, Zhong K, Ma Y, Cui X, Sun Y, Zhang A, Han G. Impact of the Acetaldehyde-Mediated Condensation on the Phenolic Composition and Antioxidant Activity of Vitis vinifera L. Cv. Merlot Wine. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27092608. [PMID: 35565959 PMCID: PMC9105304 DOI: 10.3390/molecules27092608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/09/2022] [Accepted: 04/17/2022] [Indexed: 11/16/2022]
Abstract
Acetaldehyde is a critical reactant on modifying the phenolic profile during red wine aging, suggesting that the acetaldehyde-mediated condensation can be responsible for the variation of antioxidant activity during the aging of this beverage. The present study employs exogenous acetaldehyde at six levels of treatment (7.86 ± 0.10–259.02 ± 4.95 mg/L) before the bottle aging of Merlot wines to encourage phenolic modification. Acetaldehyde and antioxidant activity of wine were evaluated at 0, 15, 30, 45, 60 and 75 days of storage, while monomeric and polymeric phenolics were analyzed at 0, 30 and 75 days of storage. The loss of acetaldehyde was fitted to a first-order reaction model, the rate constant (k) demonstrated that different chemical reaction happened in wines containing a different initial acetaldehyde. The disappearance of monomeric phenolics and the formation of polymeric phenolics induced by acetaldehyde could be divided into two phases, the antioxidant activity of wine did not alter significantly in the first phase, although most monomeric phenolics vanished, but the second phase would dramatically reduce the antioxidant activity of wine. Furthermore, a higher level of acetaldehyde could shorten the reaction time of the first phase. These results indicate that careful vinification handling aiming at controlling the acetaldehyde allows one to maintain prolonged biological activity during wine aging.
Collapse
Affiliation(s)
- Lingmin Dai
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Ke Zhong
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Yan Ma
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Xiaoqian Cui
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Yuhang Sun
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Ang Zhang
- Technology Centre of Qinhuangdao Customs, Qinhuangdao 066004, China;
| | - Guomin Han
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
- Correspondence:
| |
Collapse
|
7
|
Distribution and natural variation of free, esterified, glycosylated, and insoluble-bound phenolic compounds in brocade orange (Citrus sinensis L. Osbeck) peel. Food Res Int 2022; 153:110958. [DOI: 10.1016/j.foodres.2022.110958] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 01/18/2023]
|
8
|
Cheng X, Wang P, Chen Q, Ma T, Wang R, Gao Y, Zhu H, Liu Y, Liu B, Sun X, Fang Y. Enhancement of anthocyanin and chromatic profiles in 'Cabernet Sauvignon' (Vitis vinifera L.) by foliar nitrogen fertilizer during veraison. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:383-395. [PMID: 34143902 DOI: 10.1002/jsfa.11368] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 05/14/2021] [Accepted: 06/18/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The influence of foliar nitrogen fertilizer during veraison (FNFV) on anthocyanin accumulation and chromatic characteristics of 'Cabernet Sauvignon' grapes over two seasons was investigated. RESULTS Urea and phenylalanine fertilizers (TU and TP, respectively) and a control were sprayed three times at veraison. In 2018, TU displayed a significant enhancement in total individual anthocyanin content and a* and Cab * profiles. In 2019, FNAV significantly improved the content of total non-acylated, acylated anthocyanin and total individual anthocyanin, and the profiles of L*, a* and Cab *, except a* in TU. The whole process from phenylalanine variation to anthocyanin accumulation in grape skins was analyzed. On the whole, after the first FNFV to harvest, the increase in phenylalanine metabolism, abscisic acid content, effects of PAL (Phenylalanine ammonia lyase), UFGT (UDP glucose-flavonoid 3-O-glucosyltransferase) and transcript concentrations of VvPAL and VvUFGT involved in anthocyanin biosynthesis were also strong evidence explaining the increased anthocyanin and chromatic profiles in 2019. CONCLUSION Overall, FNFV for nitrogen-deficient grapevines could significantly improve grape color, especially in the 2019 veraison with a proper climate. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xianghan Cheng
- College of Enology, College of Food Science and Engineering, College of Natural Resources and Environment, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling, China
| | - Panpan Wang
- College of Enology, College of Food Science and Engineering, College of Natural Resources and Environment, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling, China
| | - Qianyi Chen
- College of Enology, College of Food Science and Engineering, College of Natural Resources and Environment, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling, China
| | - Tingting Ma
- College of Enology, College of Food Science and Engineering, College of Natural Resources and Environment, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling, China
| | - Rui Wang
- School of Agriculture, Ningxia University, Yinchuan, China
| | - Yajun Gao
- College of Enology, College of Food Science and Engineering, College of Natural Resources and Environment, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling, China
| | - Hongda Zhu
- College of Enology, College of Food Science and Engineering, College of Natural Resources and Environment, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling, China
| | - Yuan Liu
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Buchun Liu
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiangyu Sun
- College of Enology, College of Food Science and Engineering, College of Natural Resources and Environment, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling, China
| | - Yulin Fang
- College of Enology, College of Food Science and Engineering, College of Natural Resources and Environment, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling, China
| |
Collapse
|
9
|
Wang Z, Chen X, Zhong T, Li B, Yang Q, Du M, Zalán Z, Kan J. Bioeffector Pseudomonas fluorescens ZX Elicits Biosynthesis and Accumulation of Functional Ingredients in Citrus Fruit Peel: A Promising Strategy for a More Sustainable Crop. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13810-13820. [PMID: 34751564 DOI: 10.1021/acs.jafc.1c05709] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Preharvest application of biocontrol agents is a promising strategy for promoting biosynthesis and accumulation of functional ingredients in fruit crops. In this study, we sought to evaluate the potential of Pseudomonas fluorescens ZX in stimulating the primary and secondary metabolism of citrus fruit peel. Pretreatment with P. fluorescens ZX was found to significantly affect the concentrations and profiles of both primary and secondary metabolites. More importantly, using P. fluorescens ZX suspension to increase inoculation numbers during fruit development typically elicited stronger stimulus effects, and multiple applications of P. fluorescens ZX significantly improved the biosynthesis process of beneficial compounds, resulting in their abundant accumulation in the peel. In fruit pretreated four times with P. fluorescens ZX, hesperidin, sinensetin, nobiletin, synephrine, and pectin were increased by approximately 26.0, 31.3, 44.8, 19.7, and 23.1%, respectively, compared to the untreated control. Collectively, these results indicated that, as a biostimulant, preharvest application of P. fluorescens ZX is an effective, affordable, ecological, and ecofriendly alternative agricultural technique for exploiting citrus crops. This approach is also promising for increasing the value of citrus fruit peel (currently regarded primarily as processing waste), thereby allowing industrial agricultural practices to move one step closer toward a circular economy.
Collapse
Affiliation(s)
- Zhirong Wang
- College of Food Science, Southwest University, 2# Tiansheng Road, Beibei, Chongqing 400715, PR China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
| | - Xuhui Chen
- College of Food Science, Southwest University, 2# Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Tao Zhong
- College of Food Science, Southwest University, 2# Tiansheng Road, Beibei, Chongqing 400715, PR China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
| | - Bin Li
- College of Food Science, Southwest University, 2# Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Qingqing Yang
- College of Food Science, Southwest University, 2# Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Muying Du
- College of Food Science, Southwest University, 2# Tiansheng Road, Beibei, Chongqing 400715, PR China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China
| | - Zsolt Zalán
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
- Food Science and Technology Institute, Hungarian University of Agriculture and Life Sciences, Buda Campus, Herman Ottó str. 15, Budapest 1022, Hungary
| | - Jianquan Kan
- College of Food Science, Southwest University, 2# Tiansheng Road, Beibei, Chongqing 400715, PR China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China
| |
Collapse
|
10
|
Wang R, Lenka SK, Kumar V, Sikron-Persi N, Dynkin I, Weiss D, Perl A, Fait A, Oren-Shamir M. A Synchronized Increase of Stilbenes and Flavonoids in Metabolically Engineered Vitis vinifera cv. Gamay Red Cell Culture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7922-7931. [PMID: 34236173 DOI: 10.1021/acs.jafc.1c02119] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Stilbenes and flavonoids are two major health-promoting phenylpropanoid groups in grapes. Attempts to promote the accumulation of one group usually resulted in a decrease in the other. This study presents a unique strategy for simultaneously increasing metabolites in both groups in V. vinifera cv. Gamay Red grape cell culture, by overexpression of flavonol synthase (FLS) and increasing Phe availability. Increased Phe availability was achieved by transforming the cell culture with a second gene, the feedback-insensitive E. coli DAHP synthase (AroG*), and feeding them with Phe. A combined metabolomic and transcriptomic analysis reveals that the increase in both phenylpropanoid groups is accompanied by an induction of many of the flavonoid biosynthetic genes and no change in the expression levels of stilbene synthase. Furthermore, FLS overexpression with increased Phe availability resulted in higher anthocyanin levels, mainly those derived from delphinidin, due to the induction of F3'5'H. These insights may contribute to the development of grape berries with increased health benefits.
Collapse
Affiliation(s)
- Ru Wang
- Department of Ornamental Plants and Agricultural Biotechnology, Agricultural Research Organization, The Volcani Center, 68 HaMaccabim Road, P.O.B 15159 Rishon LeZion 7505101, Israel
- Institute of Plant Sciences and Genetics in Agriculture, The Robert H. Smith Faculty of Agriculture, Food, and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| | - Sangram Keshari Lenka
- Department of Ornamental Plants and Agricultural Biotechnology, Agricultural Research Organization, The Volcani Center, 68 HaMaccabim Road, P.O.B 15159 Rishon LeZion 7505101, Israel
| | - Varun Kumar
- Department of Ornamental Plants and Agricultural Biotechnology, Agricultural Research Organization, The Volcani Center, 68 HaMaccabim Road, P.O.B 15159 Rishon LeZion 7505101, Israel
| | - Noga Sikron-Persi
- French Associates Institute for Agriculture & Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben-Gurion 849900, Israel
| | - Irena Dynkin
- Department of Fruit Tree Sciences, Agricultural Research Organization, The Volcani Center, 68 HaMaccabim Road, P.O.B 15159 Rishon LeZion 7505101, Israel
| | - David Weiss
- Institute of Plant Sciences and Genetics in Agriculture, The Robert H. Smith Faculty of Agriculture, Food, and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| | - Avichai Perl
- Department of Fruit Tree Sciences, Agricultural Research Organization, The Volcani Center, 68 HaMaccabim Road, P.O.B 15159 Rishon LeZion 7505101, Israel
| | - Aaron Fait
- French Associates Institute for Agriculture & Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben-Gurion 849900, Israel
| | - Michal Oren-Shamir
- Department of Ornamental Plants and Agricultural Biotechnology, Agricultural Research Organization, The Volcani Center, 68 HaMaccabim Road, P.O.B 15159 Rishon LeZion 7505101, Israel
| |
Collapse
|
11
|
Zhang K, Chen L, Wei M, Qiao H, Zhang S, Li Z, Fang Y, Chen K. Metabolomic profile combined with transcriptomic analysis reveals the value of UV-C in improving the utilization of waste grape berries. Food Chem 2021; 363:130288. [PMID: 34120043 DOI: 10.1016/j.foodchem.2021.130288] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/29/2021] [Accepted: 06/01/2021] [Indexed: 10/25/2022]
Abstract
Table grape is a popular fruit worldwide. The quality of the appearance of table grapes directly affects their commercial value. Table grape bunches are usually carefully managed during production. At different developmental stages, a large number of grape berries are pruned as waste for commercial appearance, which leads to wasted resources. Ultraviolet-C (UV-C) can regulate the accumulation of secondary metabolites in fruits. In this study, metabolomic profile was combined with transcriptomic analysis technology to explore the value of UV-C in improving the utilization of waste grapes. The berries of the 'Jumeigui' grape were subjected to UV-C radiation treatment in the green-berry stage, veraison stage, and maturation stage. The results showed that UV-C could brown grape berries and decrease their sugar content at different developmental stages. Compared with other samples, those treated with UV-C in the veraison stage had the most upregulated metabolites, while samples in the green-berry stage had the most down-regulated metabolites. UV-C promoted the accumulation of stilbenes and some flavonoids in the berries at each developmental stage (especially at the green-berry and veraison stages). Compared with other stages, UV-C treatment during the veraison stage led to the highest number of upregulated genes related to transcription factors, protein modification, indole-3-acetic acid (IAA), abscisic acid (ABA), gibberellin acid (GA), receptor kinases, and Ascorbic acid/Glutathione (Ascorb/Gluath). UV-C might promote the accumulation of phenolic components by upregulating the expression of their biosynthesis related genes. UV-C may be an effective in vitro approach for improving the application value of waste grape berries by enhancing the accumulation of the nutritious phenolic components.
Collapse
Affiliation(s)
- Kekun Zhang
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Li Chen
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Mengyuan Wei
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Haorong Qiao
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Shihao Zhang
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Zhihao Li
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Yulin Fang
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Keqin Chen
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
| |
Collapse
|