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Wang J, Han Y, Sam FE, Wang Q, Zhang B, Ma T, Li J, Feng L, Jiang Y. Application of benzothiadiazole to Cabernet Gernischt grapes (Vitis vinifera L.) for quality improvement: Effects on aroma metabolism precursors and related genes expression. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 208:108537. [PMID: 38513517 DOI: 10.1016/j.plaphy.2024.108537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 03/23/2024]
Abstract
Pre-harvest spraying of benzothiadiazole (BTH) can improve the winemaking properties of grapes, especially their aroma compounds and phenolics. Limited research has explored the molecular mechanisms by which BTH influences the accumulation of grape aroma precursors during early grape development. This study investigated the effects and putative molecular mechanisms of applying 0.37 mM BTH through whole-plant spraying on the accumulation of aroma metabolism precursors and gene expression in Cabernet Gernischt grapes during ripening. The results showed that BTH treatment increased the levels of fructose, alanine, aspartate, threonine, myristic acid, myristoleic acid, palmitic acid, β-cryptoxanthin, norisoprenoids and methoxypyrazines. Contrarily, it decreased the levels of glucose, sucrose, phenylalanine, tyrosine, leucine, valine, glycine, arginine, histidine, total unsaturated fatty acids (particularly linoleic acid), zeaxanthin, lutein, and organic acids. Additionally, BTH upregulated the expression of genes associated with the production and degradation of amino acids, fatty acids, and carotenoids while decreasing the expression of genes involved in the synthesis and degradation of soluble sugars and organic acids. Ten different metabolites, including fumaric acid, were identified as potential biological markers for distinguishing BTH-treated grapes from control grapes. The study demonstrates that BTH treatment had a substantial impact on the concentration and developmental patterns of aroma metabolism precursors. Furthermore, it altered the winemaking characteristics of Cabernet Gernischt grapes by modulating genes associated with the production and breakdown of metabolites.
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Affiliation(s)
- Jianfeng Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China
| | - Yuqi Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China
| | - Faisal Eudes Sam
- College of Enology, Northwest A&F University, Xianyang, 712100, China
| | - Qihui Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China
| | - Bo Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China
| | - Tengzhen Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China
| | - Jixin Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China
| | - Lidan Feng
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China
| | - Yumei Jiang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
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Wang J, Han Y, Chen C, Sam FE, Guan R, Wang K, Zhang Y, Zhao M, Chen C, Liu X, Jiang Y. Influence of Benzothiadiazole on the Accumulation and Metabolism of C6 Compounds in Cabernet Gernischt Grapes ( Vitis vinifera L.). Foods 2023; 12:3710. [PMID: 37835363 PMCID: PMC10572586 DOI: 10.3390/foods12193710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 09/30/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Pre-harvest application of elicitors improves grape quality, specifically the phenolic compounds and color characteristics. Limited research has been conducted on the impact of elicitors on the C6 compounds found in grapes. This is due to lack of comprehensive studies examining the combined effects of bound aroma compounds, enzyme activity, and substrate availability. This study aimed to assess the impact of benzothiadiazole (BTH) on the physicochemical properties and C6 compounds of Cabernet Gernischt grapes during ripening. Compared with the control group (CK), BTH treatment significantly increased the 100-berry weight, skin/berry ratio, pH, total phenolic content, and total flavonoid content in ripe grapes. Additionally, BTH treatment led to significant reductions in reducing sugar, total soluble solids, titratable acidity, linoleic acid, linolenic acid, and free C6 aldehydes. Furthermore, BTH treatment significantly decreased the contents of free C6 alcohols and increased the levels of free and bound C6 esters. BTH treatment also increased the activities of lipoxygenase, alcohol dehydrogenase, and alcohol acetyltransferase enzymes, while it decreased the activity of hydroperoxide lyase enzyme. The application of BTH resulted in changes to the physicochemical properties and levels of C6 compounds in Cabernet Gernischt grapes by up-regulating enzyme activity and down-regulating precursors.
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Affiliation(s)
- Jianfeng Wang
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Yuqi Han
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Chunxia Chen
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Faisal Eudes Sam
- College of Enology, Northwest A&F University, Xianyang 712100, China
| | - Ruwen Guan
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Kai Wang
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Yu Zhang
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Man Zhao
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Changxia Chen
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Xuan Liu
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
| | - Yumei Jiang
- Gansu Key Laboratory of Viticulture and Enology, Gansu Wine Industry Technology R&D Center, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.W.)
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Miliordos DE, Alatzas A, Kontoudakis N, Unlubayir M, Hatzopoulos P, Lanoue A, Kotseridis Y. Benzothiadiazole Affects Grape Polyphenol Metabolism and Wine Quality in Two Greek Cultivars: Effects during Ripening Period over Two Years. PLANTS (BASEL, SWITZERLAND) 2023; 12:1179. [PMID: 36904039 PMCID: PMC10005230 DOI: 10.3390/plants12051179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 02/25/2023] [Accepted: 03/02/2023] [Indexed: 06/18/2023]
Abstract
Grape berries are one of the most important sources of phenolic compounds, either consumed fresh or as wine. A pioneer practice aiming to enrich grape phenolic content has been developed based on the application of biostimulants such as agrochemicals initially designed to induce resistance against plant pathogens. A field experiment was conducted in two growing seasons (2019-2020) to investigate the effect of benzothiadiazole on polyphenol biosynthesis during grape ripening in Mouhtaro (red-colored) and Savvatiano (white-colored) varieties. Grapevines were treated at the stage of veraison with 0.3 mM and 0.6 mM benzothiadiazole. The phenolic content of grapes, as well as the expression level of genes involved in the phenylpropanoid pathway were evaluated and showed an induction of genes specifically engaged in anthocyanins and stilbenoids biosynthesis. Experimental wines deriving from benzothiadiazole-treated grapes exhibited increased amounts of phenolic compounds in both varietal wines, as well as an enhancement in anthocyanin content of Mouhtaro wines. Taken together, benzothiadiazole can be utilized to induce the biosynthesis of secondary metabolites with oenological interest and to improve the quality characteristics of grapes produced under organic conditions.
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Affiliation(s)
- Dimitrios-Evangelos Miliordos
- Laboratory of Oenology and Alcoholic Beverage Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
- Molecular Biology Laboratory, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
- EA 2106 Biomolécules et Biotechnologie Végétales, UFR des Sciences Pharmaceutiques, Université de Tours, 31 Av. Monge, F37200 Tours, France
| | - Anastasios Alatzas
- Molecular Biology Laboratory, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Nikolaos Kontoudakis
- Laboratory of Oenology and Alcoholic Beverage Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
- Department of Agricultural Biotechnology and Oenology, International Hellenic University, 1st Km Drama-Mikrochori, 66100 Drama, Greece
| | - Marianne Unlubayir
- EA 2106 Biomolécules et Biotechnologie Végétales, UFR des Sciences Pharmaceutiques, Université de Tours, 31 Av. Monge, F37200 Tours, France
| | - Polydefkis Hatzopoulos
- Molecular Biology Laboratory, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Arnaud Lanoue
- EA 2106 Biomolécules et Biotechnologie Végétales, UFR des Sciences Pharmaceutiques, Université de Tours, 31 Av. Monge, F37200 Tours, France
| | - Yorgos Kotseridis
- Laboratory of Oenology and Alcoholic Beverage Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
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Giménez-Bañón MJ, Paladines-Quezada DF, Moreno-Olivares JD, Bleda-Sánchez JA, Fernández-Fernández JI, Parra-Torrejón B, Ramírez-Rodríguez GB, Delgado-López JM, Gil-Muñoz R. Methyl Jasmonate and Nanoparticles Doped with Methyl Jasmonate affect the Cell Wall Composition of Monastrell Grape Skins. Molecules 2023; 28:molecules28031478. [PMID: 36771144 PMCID: PMC9921610 DOI: 10.3390/molecules28031478] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/23/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023] Open
Abstract
The structural composition of the cell wall of grape skins is related to the cell wall integrity and subsequent extraction of the different compounds that are contained inside vacuoles and also the cell wall breakdown products. Different reports have established that methyl jasmonate (MeJ) produces changes in the composition of the grape skin cell wall. The use of elicitors to promote the production of secondary metabolites in grapes has been studied in several reports; however, its study linked to nanotechnology is less developed. These facts led us to study the effect of methyl jasmonate (MeJ) and nanoparticles doped with MeJ (nano-MeJ) on the cell walls of Monastrell grapes during three seasons. Both treatments tended to increase cell wall material (CWM) and caused changes in different components of the skin cell walls. In 2019 and 2021, proteins were enlarged in both MeJ and nano-MeJ-treated grapes. A general decrease in total phenolic compounds was detected with both treatments, in addition to an increment in uronic acids when the grapes were well ripened. MeJ and nano-MeJ produced a diminution in the amount of cellulose in contrast to an increase in hemicellulose. It should be noted that the effects with nano-MeJ treatment occurred at a dose 10 times lower than with MeJ treatment.
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Affiliation(s)
- María José Giménez-Bañón
- Murcian Institute of Agricultural and Environment Research and Development (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain
| | | | - Juan Daniel Moreno-Olivares
- Murcian Institute of Agricultural and Environment Research and Development (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain
| | - Juan Antonio Bleda-Sánchez
- Murcian Institute of Agricultural and Environment Research and Development (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain
| | | | - Belén Parra-Torrejón
- Department of Inorganic Chemistry, Faculty of Science, University of Granada, 18071 Granada, Spain
| | | | | | - Rocío Gil-Muñoz
- Murcian Institute of Agricultural and Environment Research and Development (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain
- Correspondence:
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5
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Foliar application of methyl jasmonate and methyl jasmonate supported on nanoparticles: Incidence on grape phenolic composition over two seasons. Food Chem 2023; 402:134244. [DOI: 10.1016/j.foodchem.2022.134244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 08/24/2022] [Accepted: 09/11/2022] [Indexed: 11/30/2022]
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6
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Paladines-Quezada DF, Moreno-Olivares JD, Fernández-Fernández JI, Bleda-Sánchez JA, Gil-Muñoz R. Different response of proanthocyanidins from Vitis vinifera cv. Monastrell depending on time of elicitor application. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:143-151. [PMID: 35833383 DOI: 10.1002/jsfa.12123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Proanthocyanidins (PAs) are phenolic compounds present in skins and seeds of wine grapes and have great implications for plant physiology and wine quality. There are several strategies to increase PA concentration, such as application of elicitors methyl jasmonate (MeJ) and benzothiadiazole (BTH), compounds that can stimulate defence responses like phenolic compound biosynthesis in wine grapes, which have been applied mainly at veraison (beginning of ripening). We recently evaluated the application of MeJ and BTH on Vitis vinifera cv. Monastrell grapes during veraison and mid-ripening (3 weeks after veraison). Grapes treated at mid-ripening showed higher anthocyanin concentrations than those at veraison. In this trial, over two seasons, we evaluated whether time of application (veraison or mid-ripening) of MeJ and BTH on 'Monastrell' grapes is a determining factor in the biosynthesis and composition of PAs in grapes and their subsequent release into wines. RESULTS Application of elicitors at different ripening times produced significant differences in the PAs of 'Monastrell' grapes, since those treated at mid-ripening recorded a higher PAs concentration in skin and seeds, and then in the wines produced, compared to grapes treated at veraison. CONCLUSION Results suggest that despite different environmental conditions endured in each of the two seasons evaluated, application of elicitors at mid-ripening of Monastrell grapes could be used to harvest grapes with higher PA concentration, increasing the functional value of the wines, without altering their organoleptic quality. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | | | | | - Juan A Bleda-Sánchez
- Murcian Institute of Agrarian and Environmental Research and Development, Murcia, Spain
| | - Rocío Gil-Muñoz
- Murcian Institute of Agrarian and Environmental Research and Development, Murcia, Spain
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7
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Effect of Methyl Jasmonate and Methyl Jasmonate Plus Urea Foliar Applications on Wine Phenolic, Aromatic and Nitrogen Composition. BEVERAGES 2022. [DOI: 10.3390/beverages8030052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Foliar application has been studied to enhance grape composition and, therefore, wine quality. This work examined, for first time, the effects of foliar applications of methyl jasmonate (MeJ) and methyl jasmonate plus urea (MeJ+Ur) to Tempranillo vineyard on wine phenolic, aromatic and nitrogen composition over two vintages (2019 and 2020). A reduction in alcoholic degree was observed in MeJ and MeJ+Ur wines. The effect of foliar treatments was season-dependent. MeJ and MeJ+Ur wines were characterized, in the first vintage, by a higher content of total acylated anthocyanins, but a low content of total esters, alcohols and acids when compared with control wines. MeJ+Ur wines presented a higher total amino acids content than control and MeJ wines. However, in the second vintage, MeJ and MeJ+Ur wines presented an increase in some non-acylated anthocyanins, but only MeJ+Ur treatment increased the total content of flavonols, flavanols, hydroxycinnamic acids, stilbenes and total amino acids when compared with control wines. MeJ wines presented a low content of esters and acids, whereas MeJ+Ur did not show differences with control wines. Overall, the effect of MeJ+Ur foliar treatment was greater than the effect of MeJ application in order to improve the wine chemical composition.
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Wang W, Fan D, Hao Q, Jia W. Signal transduction in non-climacteric fruit ripening. HORTICULTURE RESEARCH 2022; 9:uhac190. [PMID: 36329721 PMCID: PMC9622361 DOI: 10.1093/hr/uhac190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Accepted: 08/18/2022] [Indexed: 06/16/2023]
Abstract
Fleshy fruit ripening involves changes in numerous cellular processes and metabolic pathways, resulting from the coordinated actions of diverse classes of structural and regulatory proteins. These include enzymes, transporters and complex signal transduction systems. Many aspects of the signaling machinery that orchestrates the ripening of climacteric fruits, such as tomato (Solanum lycopersicum), have been elucidated, but less is known about analogous processes in non-climacteric fruits. The latter include strawberry (Fragaria x ananassa) and grape (Vitis vinifera), both of which are used as non-climacteric fruit experimental model systems, although they originate from different organs: the grape berry is a true fruit derived from the ovary, while strawberry is an accessory fruit that is derived from the floral receptacle. In this article, we summarize insights into the signal transduction events involved in strawberry and grape berry ripening. We highlight the mechanisms underlying non-climacteric fruit ripening, the multiple primary signals and their integrated action, individual signaling components, pathways and their crosstalk, as well as the associated transcription factors and their signaling output.
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Affiliation(s)
| | | | - Qing Hao
- Corresponding authors: E-mail: ;
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Wang F, Zhang S, Deng G, Xu K, Xu H, Liu J. Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27144344. [PMID: 35889219 PMCID: PMC9317032 DOI: 10.3390/molecules27144344] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/01/2022] [Accepted: 07/04/2022] [Indexed: 12/04/2022]
Abstract
This study aimed to develop an effective technique for extracting total anthocyanins from purple sweet potato (Mianzishu 9) (PSP9) by ultrasound-assisted compound enzymatic extraction (UAEE). Single-factor experiments, Plackett-Burman experimental design, and response surface methodology were utilized for optimizing extraction conditions, and the antioxidant activities were evaluated. Anthocyanins were also measured using an ultra-performance liquid chromatograph linked to a mass spectrometer (UPLC-MS). The maximum yield of total anthocyanins was 2.27 mg/g under the following conditions: the ethanol concentration was 78%, the material-to-liquid ratio was 1:15 g/mL, the enzyme ratio (cellulase: pectinase: papain) was 2:2:1 and its hydrolysis was at 41 °C, pH = 4.5, 1.5 h, the ultrasonication was at 48 °C and conducted twice for 20 min each time. In addition to higher yield, anthocyanins extracted from purple sweet potato by UAEE showed great ability to scavenge DPPH (IC50 of 0.089 μg/mL) and hydroxyl radicals (IC50 of 100.229 μg/mL). Five anthocyanins were found in the purple sweet potato extract from UAEE. Taken together, the ultrasound-assisted compound enzymatic method can rapidly and effectively extract anthocyanins with greater antioxidant capacity from purple sweet potato.
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Affiliation(s)
- Fang Wang
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China; (F.W.); (S.Z.); (K.X.)
| | - Shuo Zhang
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China; (F.W.); (S.Z.); (K.X.)
| | - Guowei Deng
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China; (F.W.); (S.Z.); (K.X.)
- Correspondence: (G.D.); (J.L.)
| | - Kun Xu
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China; (F.W.); (S.Z.); (K.X.)
| | - Haiyan Xu
- College of Life Sciences, Sichuan Normal University, Chengdu 610101, China;
| | - Jialei Liu
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- Correspondence: (G.D.); (J.L.)
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Fan D, Wang W, Hao Q, Jia W. Do Non-climacteric Fruits Share a Common Ripening Mechanism of Hormonal Regulation? FRONTIERS IN PLANT SCIENCE 2022; 13:923484. [PMID: 35755638 PMCID: PMC9218805 DOI: 10.3389/fpls.2022.923484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 05/20/2022] [Indexed: 06/15/2023]
Abstract
Fleshy fruits have been traditionally categorized into climacteric (CL) and non-climacteric (NC) groups. CL fruits share a common ripening mechanism of hormonal regulation, i.e., the ethylene regulation, whereas whether NC fruits share a common mechanism remains controversial. Abscisic acid (ABA) has been commonly thought to be a key regulator in NC fruit ripening; however, besides ABA, many other hormones have been increasingly suggested to play crucial roles in NC fruit ripening. NC fruits vary greatly in their organ origin, constitution, and structure. Development of different organs may be different in the pattern of hormonal regulation. It has been well demonstrated that the growth and development of strawberry, the model of NC fruits, is largely controlled by a hormonal communication between the achenes and receptacle; however, not all NC fruits contain achenes. Accordingly, it is particularly important to understand whether strawberry is indeed able to represent a universal mechanism for the hormonal regulation of NC fruit ripening. In this mini-review, we summarized the recent research advance on the hormone regulation of NC ripening in relation to fruit organ origination, constitution, and structure, whereby analyzing and discussing whether NC fruits may share a common mechanism of hormonal regulation.
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Affiliation(s)
- Dingyu Fan
- Institute of Horticulture Crops, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Wei Wang
- College of Horticulture, China Agricultural University, Beijing, China
| | - Qing Hao
- Institute of Horticulture Crops, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Wensuo Jia
- College of Horticulture, China Agricultural University, Beijing, China
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Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04053-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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12
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Abstract
Elicitors as alternatives to agrochemicals are widely used as a sustainable farming practice. The use of elicitors in viticulture to control disease and improve phenolic compounds is widely recognized in this field. Concurrently, they also affect other secondary metabolites, such as aroma compounds. Grape and wine aroma compounds are an important quality factor that reflects nutritional information and influences consumer preference. However, the effects of elicitors on aroma compounds are diverse, as different grape varieties respond differently to treatments. Among the numerous commercialized elicitors, some have proven very effective in improving the quality of grapes and the resulting wines. This review summarizes some of the elicitors commonly used in grapevines for protection against biotic and abiotic stresses and their impact on the quality of volatile compounds. The work is intended to serve as a reference for growers for the sustainable development of high-quality grapes.
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13
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Application of Elicitors at Two Maturation Stages of Vitis vinifera L. cv Monastrell: Changes in Skin Cell Walls. CHEMISTRY 2022. [DOI: 10.3390/chemistry4010008] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to evaluate whether the application of two pre-harvest elicitors—methyl-jasmonate (MeJ) and benzothiadiazole (BTH)—to Monastrell grapes, at two maturation stages, affected the composition and structure of the skin cell walls (SCWs) to differing extents. This study was conducted in 2016–2017 on Vitis vinifera L. cv Monastrell. A water suspension of MeJ and BTH, and a mixture of both, was applied at veraison and mid-ripening. The composition of the berry SCW was analyzed. Environmental conditions caused substantial changes in SCW composition, especially at high temperatures. Indeed, a reduction of approximately 50% in the biosynthesis of hemicellulose, proteins and total phenols was observed, accompanied by a slight increase in cellulose and lignin. However, the application of the treatments also caused changes in some SCW constituents: increases in the concentration of phenols, proteins and lignin were observed, especially when the MeJ and MeJ + BTH treatments were applied at veraison. Likewise, a reduction in uronic acids was observed in the MeJ + BTH treatment applied at veraison. These changes in the SCWs could affect their structural characteristics, and therefore influence grape handling in the field and in the winery. Further studies are needed to determine the extent to which MeJ and BTH treatments affect other skin characteristics.
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14
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Optimization of an Ultrasound-Assisted Extraction Method for the Analysis of Major Anthocyanin Content in Erica australis Flowers. MOLECULES (BASEL, SWITZERLAND) 2021; 26:molecules26102884. [PMID: 34068086 PMCID: PMC8152736 DOI: 10.3390/molecules26102884] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/08/2021] [Accepted: 05/11/2021] [Indexed: 11/16/2022]
Abstract
Erica australis plants have been used in infusions and folk medicine for years for its diuretic and antiseptic properties and even for the treatment of infections. In addition, a recently published thorough study on this species has demonstrated its antioxidant, antibiotic, anti-inflammatory, anticarcinogenic and even antitumoral activities. These properties have been associated with the high content of anthocyanins in E. australis leaves and flowers. The aim of the present research is to optimize an ultrasound-assisted extraction methodology for the recovery of the anthocyanins present in E. australis flowers. For that purpose, a Box Behnken design with response surface methodology was employed, and the influence of four variables at different values was determined: namely, the composition of the extraction solvents (0–50% MeOH in water), the pH level of those solvents (3–7), the extraction temperature (10–70 °C), and the sample:solvent ratio (0.5 g:10 mL–0.5 g:20 mL). UHPLC-UV-vis has been employed to quantify the two major anthocyanins detected in the samples. The extraction optimum conditions for 0.5 g samples were: 20 mL of solvent (50% MeOH:H2O) at 5 pH, with a 15 min extraction time at 70 °C. A precision study was performed and the intra-day and inter-day relative standard deviations (RSDs) obtained were 3.31% and 3.52%, respectively. The developed methodology has been successfully applied to other Erica species to validate the suitability of the method for anthocyanin extraction.
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