Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburg

Autores
Carbonell-Bejerano, Pablo; Santa María, Eva; Torres Perez, Rafael; Royo, Carolina; Lijavetzky, Diego Claudio; Bravo, Gema; Aguirreolea, Jone; Sánchez Diaz, Manuel; Antolin, M.Carmen; Martínez Zapater, José M.
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Berry organoleptic properties are highly influenced by ripening environmental conditions. In this study, we used grapevine fruiting cuttings to follow berry ripening under different controlled conditions of temperature and irradiation intensity. Berries ripened at higher temperatures showed reduced anthocyanin accumulation and hastened ripening, leading to a characteristic drop in malic acid and total acidity. The GrapeGen GeneChip combined with a newly developed GrapeGen 12Xv1 MapMan version were utilized for the functional analysis of berry transcriptomic differences after 2 week treatments from veraison onset. These analyses revealed the establishment of a thermotolerance response in berries under high temperatures marked by the induction of heat shock protein (HSP) chaperones and the repression of transmembrane transporter-encoding transcripts. The thermotolerance response was coincident with up-regulation of ERF subfamily transcription factors and increased ABA levels, suggesting their participation in the maintenance of the acclimation response. Lower expression of amino acid transporter-encoding transcripts at high temperature correlated with balanced amino acid content, suggesting a transcriptional compensation of temperature effects on protein and membrane stability to allow for completion of berry ripening. In contrast, the lower accumulation of anthocyanins and higher malate metabolization measured under high temperature might partly result from imbalance in the expression and function of their specific transmembrane transporters and expression changes in genes involved in their metabolic pathways. These results open up new views to improve our understanding of berry ripening under high temperatures.
Fil: Carbonell-Bejerano, Pablo. Universidad Nacional de La Rioja; Argentina
Fil: Santa María, Eva. Universidad de Navarra; España
Fil: Torres Perez, Rafael. Consejo Superior de Investigaciones Científicas; España
Fil: Royo, Carolina. Consejo Superior de Investigaciones Científicas; España
Fil: Lijavetzky, Diego Claudio. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina
Fil: Bravo, Gema. Consejo Superior de Investigaciones Científicas; España
Fil: Aguirreolea, Jone. Universidad de Navarra; España
Fil: Sánchez Diaz, Manuel. Universidad de Navarra; España
Fil: Antolin, M.Carmen. Universidad de Navarra; España
Fil: Martínez Zapater, José M.. Consejo Superior de Investigaciones Científicas; España
Materia
ABA
BERRY RIPENING
LIGHT
TEMPERATURE
TRANSCRIPTOMICS
VITIS VINIFERA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2284
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/2284
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburgCarbonell-Bejerano, PabloSanta María, EvaTorres Perez, RafaelRoyo, CarolinaLijavetzky, Diego ClaudioBravo, GemaAguirreolea, JoneSánchez Diaz, ManuelAntolin, M.CarmenMartínez Zapater, José M.ABABERRY RIPENINGLIGHTTEMPERATURETRANSCRIPTOMICSVITIS VINIFERAhttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4Berry organoleptic properties are highly influenced by ripening environmental conditions. In this study, we used grapevine fruiting cuttings to follow berry ripening under different controlled conditions of temperature and irradiation intensity. Berries ripened at higher temperatures showed reduced anthocyanin accumulation and hastened ripening, leading to a characteristic drop in malic acid and total acidity. The GrapeGen GeneChip combined with a newly developed GrapeGen 12Xv1 MapMan version were utilized for the functional analysis of berry transcriptomic differences after 2 week treatments from veraison onset. These analyses revealed the establishment of a thermotolerance response in berries under high temperatures marked by the induction of heat shock protein (HSP) chaperones and the repression of transmembrane transporter-encoding transcripts. The thermotolerance response was coincident with up-regulation of ERF subfamily transcription factors and increased ABA levels, suggesting their participation in the maintenance of the acclimation response. Lower expression of amino acid transporter-encoding transcripts at high temperature correlated with balanced amino acid content, suggesting a transcriptional compensation of temperature effects on protein and membrane stability to allow for completion of berry ripening. In contrast, the lower accumulation of anthocyanins and higher malate metabolization measured under high temperature might partly result from imbalance in the expression and function of their specific transmembrane transporters and expression changes in genes involved in their metabolic pathways. These results open up new views to improve our understanding of berry ripening under high temperatures.Fil: Carbonell-Bejerano, Pablo. Universidad Nacional de La Rioja; ArgentinaFil: Santa María, Eva. Universidad de Navarra; EspañaFil: Torres Perez, Rafael. Consejo Superior de Investigaciones Científicas; EspañaFil: Royo, Carolina. Consejo Superior de Investigaciones Científicas; EspañaFil: Lijavetzky, Diego Claudio. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; ArgentinaFil: Bravo, Gema. Consejo Superior de Investigaciones Científicas; EspañaFil: Aguirreolea, Jone. Universidad de Navarra; EspañaFil: Sánchez Diaz, Manuel. Universidad de Navarra; EspañaFil: Antolin, M.Carmen. Universidad de Navarra; EspañaFil: Martínez Zapater, José M.. Consejo Superior de Investigaciones Científicas; EspañaOxford University Press2013-05-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2284Carbonell-Bejerano, Pablo; Santa María, Eva; Torres Perez, Rafael; Royo, Carolina; Lijavetzky, Diego Claudio; et al.; Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburg; Oxford University Press; Plant And Cell Physiology; 54; 7; 9-5-2013; 1200-12160032-0781enginfo:eu-repo/semantics/altIdentifier/doi/10.1093/pcp/pct071info:eu-repo/semantics/altIdentifier/url/http://pcp.oxfordjournals.org/content/54/7/1200.longinfo:eu-repo/semantics/altIdentifier/url/http://pcp.oxfordjournals.org/content/54/7/1200.full.pdf+htmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:16Zoai:ri.conicet.gov.ar:11336/2284instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:56:17.257CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburg
title Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburg
spellingShingle Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburg
Carbonell-Bejerano, Pablo
ABA
BERRY RIPENING
LIGHT
TEMPERATURE
TRANSCRIPTOMICS
VITIS VINIFERA
title_short Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburg
title_full Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburg
title_fullStr Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburg
title_full_unstemmed Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburg
title_sort Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburg
dc.creator.none.fl_str_mv Carbonell-Bejerano, Pablo
Santa María, Eva
Torres Perez, Rafael
Royo, Carolina
Lijavetzky, Diego Claudio
Bravo, Gema
Aguirreolea, Jone
Sánchez Diaz, Manuel
Antolin, M.Carmen
Martínez Zapater, José M.
author Carbonell-Bejerano, Pablo
author_facet Carbonell-Bejerano, Pablo
Santa María, Eva
Torres Perez, Rafael
Royo, Carolina
Lijavetzky, Diego Claudio
Bravo, Gema
Aguirreolea, Jone
Sánchez Diaz, Manuel
Antolin, M.Carmen
Martínez Zapater, José M.
author_role author
author2 Santa María, Eva
Torres Perez, Rafael
Royo, Carolina
Lijavetzky, Diego Claudio
Bravo, Gema
Aguirreolea, Jone
Sánchez Diaz, Manuel
Antolin, M.Carmen
Martínez Zapater, José M.
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv ABA
BERRY RIPENING
LIGHT
TEMPERATURE
TRANSCRIPTOMICS
VITIS VINIFERA
topic ABA
BERRY RIPENING
LIGHT
TEMPERATURE
TRANSCRIPTOMICS
VITIS VINIFERA
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Berry organoleptic properties are highly influenced by ripening environmental conditions. In this study, we used grapevine fruiting cuttings to follow berry ripening under different controlled conditions of temperature and irradiation intensity. Berries ripened at higher temperatures showed reduced anthocyanin accumulation and hastened ripening, leading to a characteristic drop in malic acid and total acidity. The GrapeGen GeneChip combined with a newly developed GrapeGen 12Xv1 MapMan version were utilized for the functional analysis of berry transcriptomic differences after 2 week treatments from veraison onset. These analyses revealed the establishment of a thermotolerance response in berries under high temperatures marked by the induction of heat shock protein (HSP) chaperones and the repression of transmembrane transporter-encoding transcripts. The thermotolerance response was coincident with up-regulation of ERF subfamily transcription factors and increased ABA levels, suggesting their participation in the maintenance of the acclimation response. Lower expression of amino acid transporter-encoding transcripts at high temperature correlated with balanced amino acid content, suggesting a transcriptional compensation of temperature effects on protein and membrane stability to allow for completion of berry ripening. In contrast, the lower accumulation of anthocyanins and higher malate metabolization measured under high temperature might partly result from imbalance in the expression and function of their specific transmembrane transporters and expression changes in genes involved in their metabolic pathways. These results open up new views to improve our understanding of berry ripening under high temperatures.
Fil: Carbonell-Bejerano, Pablo. Universidad Nacional de La Rioja; Argentina
Fil: Santa María, Eva. Universidad de Navarra; España
Fil: Torres Perez, Rafael. Consejo Superior de Investigaciones Científicas; España
Fil: Royo, Carolina. Consejo Superior de Investigaciones Científicas; España
Fil: Lijavetzky, Diego Claudio. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina
Fil: Bravo, Gema. Consejo Superior de Investigaciones Científicas; España
Fil: Aguirreolea, Jone. Universidad de Navarra; España
Fil: Sánchez Diaz, Manuel. Universidad de Navarra; España
Fil: Antolin, M.Carmen. Universidad de Navarra; España
Fil: Martínez Zapater, José M.. Consejo Superior de Investigaciones Científicas; España
description Berry organoleptic properties are highly influenced by ripening environmental conditions. In this study, we used grapevine fruiting cuttings to follow berry ripening under different controlled conditions of temperature and irradiation intensity. Berries ripened at higher temperatures showed reduced anthocyanin accumulation and hastened ripening, leading to a characteristic drop in malic acid and total acidity. The GrapeGen GeneChip combined with a newly developed GrapeGen 12Xv1 MapMan version were utilized for the functional analysis of berry transcriptomic differences after 2 week treatments from veraison onset. These analyses revealed the establishment of a thermotolerance response in berries under high temperatures marked by the induction of heat shock protein (HSP) chaperones and the repression of transmembrane transporter-encoding transcripts. The thermotolerance response was coincident with up-regulation of ERF subfamily transcription factors and increased ABA levels, suggesting their participation in the maintenance of the acclimation response. Lower expression of amino acid transporter-encoding transcripts at high temperature correlated with balanced amino acid content, suggesting a transcriptional compensation of temperature effects on protein and membrane stability to allow for completion of berry ripening. In contrast, the lower accumulation of anthocyanins and higher malate metabolization measured under high temperature might partly result from imbalance in the expression and function of their specific transmembrane transporters and expression changes in genes involved in their metabolic pathways. These results open up new views to improve our understanding of berry ripening under high temperatures.
publishDate 2013
dc.date.none.fl_str_mv 2013-05-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/2284
Carbonell-Bejerano, Pablo; Santa María, Eva; Torres Perez, Rafael; Royo, Carolina; Lijavetzky, Diego Claudio; et al.; Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburg; Oxford University Press; Plant And Cell Physiology; 54; 7; 9-5-2013; 1200-1216
0032-0781
url http://hdl.handle.net/11336/2284
identifier_str_mv Carbonell-Bejerano, Pablo; Santa María, Eva; Torres Perez, Rafael; Royo, Carolina; Lijavetzky, Diego Claudio; et al.; Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburg; Oxford University Press; Plant And Cell Physiology; 54; 7; 9-5-2013; 1200-1216
0032-0781
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1093/pcp/pct071
info:eu-repo/semantics/altIdentifier/url/http://pcp.oxfordjournals.org/content/54/7/1200.long
info:eu-repo/semantics/altIdentifier/url/http://pcp.oxfordjournals.org/content/54/7/1200.full.pdf+html
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Oxford University Press
publisher.none.fl_str_mv Oxford University Press
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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