High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis Vinífera L.)

Autores
Deis, Leonor; de Rosas, María Inés; Cavagnaro, Juan Bruno
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The predicted increase of temperature by effect of climatic change (1.5 °C to 4.5 °C), will affect some berry components. Anthocyanins and flavonols concentration are responsible of wine color. The level of anthocyanin is affected by light intensity, temperature, sugars, growth regulators and vineyard management. Abscisic acid (ABA) increases the synthesis of anthocyanin in grape. The object of study was to evaluate the effect of different temperature in berries in vitro, of two cultivars combined with ABA treatments. The treatments were control (C, water) and ABA treatment (1,000 ppm) and temperature: 25, 33 and 40 ºC. In Cabernet Sauvignon, 25 and 33 ºC did not affect anthocyanin total concentration but 40 °C produced a 30% decrease in anthocyanin. ABA treatment increased anthocyanin vs. C at 25 and 33 ºC, mainly due to glucosylated forms. But ABA + 40 ºC showed a 44-60% decrease in all anthocyanins forms compounds. Response of Malbec to the highest temperature (40 ºC), at the end of ripening, was different; higher temperature produced only slight decrease of total anthocyanins concentration (decrease of 7%). Combination of temperature + ABA at 20 °C and 33 ºC increased anthocyanin. But ABA + 40 ºC decreased glucosylated and cumarylated forms of anthocyanin.
Fil: Deis, Leonor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: de Rosas, María Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Cavagnaro, Juan Bruno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Materia
Temperature
ABA
Anthocyannins
Grape, Cabernet Sauvignon
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:11336/216439
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/216439
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis Vinífera L.)Deis, Leonorde Rosas, María InésCavagnaro, Juan BrunoTemperatureABAAnthocyanninsGrape, Cabernet Sauvignonhttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4The predicted increase of temperature by effect of climatic change (1.5 °C to 4.5 °C), will affect some berry components. Anthocyanins and flavonols concentration are responsible of wine color. The level of anthocyanin is affected by light intensity, temperature, sugars, growth regulators and vineyard management. Abscisic acid (ABA) increases the synthesis of anthocyanin in grape. The object of study was to evaluate the effect of different temperature in berries in vitro, of two cultivars combined with ABA treatments. The treatments were control (C, water) and ABA treatment (1,000 ppm) and temperature: 25, 33 and 40 ºC. In Cabernet Sauvignon, 25 and 33 ºC did not affect anthocyanin total concentration but 40 °C produced a 30% decrease in anthocyanin. ABA treatment increased anthocyanin vs. C at 25 and 33 ºC, mainly due to glucosylated forms. But ABA + 40 ºC showed a 44-60% decrease in all anthocyanins forms compounds. Response of Malbec to the highest temperature (40 ºC), at the end of ripening, was different; higher temperature produced only slight decrease of total anthocyanins concentration (decrease of 7%). Combination of temperature + ABA at 20 °C and 33 ºC increased anthocyanin. But ABA + 40 ºC decreased glucosylated and cumarylated forms of anthocyanin.Fil: Deis, Leonor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: de Rosas, María Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Cavagnaro, Juan Bruno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaDavid Publishing2012-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/216439Deis, Leonor; de Rosas, María Inés; Cavagnaro, Juan Bruno; High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis Vinífera L.); David Publishing; Journal of life sciences; 7; 7; 7-2012; 758-7651934-7391CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.17265/1934-7391/2012.07.008info:eu-repo/semantics/altIdentifier/url/https://www.davidpublisher.com/index.php/Home/Article/index?id=10102.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 Técnicas2025-09-29T09:55:57Zoai:ri.conicet.gov.ar:11336/216439instacron: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:34982025-09-29 09:55:57.372CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis Vinífera L.)
title High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis Vinífera L.)
spellingShingle High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis Vinífera L.)
Deis, Leonor
Temperature
ABA
Anthocyannins
Grape, Cabernet Sauvignon
title_short High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis Vinífera L.)
title_full High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis Vinífera L.)
title_fullStr High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis Vinífera L.)
title_full_unstemmed High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis Vinífera L.)
title_sort High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis Vinífera L.)
dc.creator.none.fl_str_mv Deis, Leonor
de Rosas, María Inés
Cavagnaro, Juan Bruno
author Deis, Leonor
author_facet Deis, Leonor
de Rosas, María Inés
Cavagnaro, Juan Bruno
author_role author
author2 de Rosas, María Inés
Cavagnaro, Juan Bruno
author2_role author
author
dc.subject.none.fl_str_mv Temperature
ABA
Anthocyannins
Grape, Cabernet Sauvignon
topic Temperature
ABA
Anthocyannins
Grape, Cabernet Sauvignon
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The predicted increase of temperature by effect of climatic change (1.5 °C to 4.5 °C), will affect some berry components. Anthocyanins and flavonols concentration are responsible of wine color. The level of anthocyanin is affected by light intensity, temperature, sugars, growth regulators and vineyard management. Abscisic acid (ABA) increases the synthesis of anthocyanin in grape. The object of study was to evaluate the effect of different temperature in berries in vitro, of two cultivars combined with ABA treatments. The treatments were control (C, water) and ABA treatment (1,000 ppm) and temperature: 25, 33 and 40 ºC. In Cabernet Sauvignon, 25 and 33 ºC did not affect anthocyanin total concentration but 40 °C produced a 30% decrease in anthocyanin. ABA treatment increased anthocyanin vs. C at 25 and 33 ºC, mainly due to glucosylated forms. But ABA + 40 ºC showed a 44-60% decrease in all anthocyanins forms compounds. Response of Malbec to the highest temperature (40 ºC), at the end of ripening, was different; higher temperature produced only slight decrease of total anthocyanins concentration (decrease of 7%). Combination of temperature + ABA at 20 °C and 33 ºC increased anthocyanin. But ABA + 40 ºC decreased glucosylated and cumarylated forms of anthocyanin.
Fil: Deis, Leonor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: de Rosas, María Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Cavagnaro, Juan Bruno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
description The predicted increase of temperature by effect of climatic change (1.5 °C to 4.5 °C), will affect some berry components. Anthocyanins and flavonols concentration are responsible of wine color. The level of anthocyanin is affected by light intensity, temperature, sugars, growth regulators and vineyard management. Abscisic acid (ABA) increases the synthesis of anthocyanin in grape. The object of study was to evaluate the effect of different temperature in berries in vitro, of two cultivars combined with ABA treatments. The treatments were control (C, water) and ABA treatment (1,000 ppm) and temperature: 25, 33 and 40 ºC. In Cabernet Sauvignon, 25 and 33 ºC did not affect anthocyanin total concentration but 40 °C produced a 30% decrease in anthocyanin. ABA treatment increased anthocyanin vs. C at 25 and 33 ºC, mainly due to glucosylated forms. But ABA + 40 ºC showed a 44-60% decrease in all anthocyanins forms compounds. Response of Malbec to the highest temperature (40 ºC), at the end of ripening, was different; higher temperature produced only slight decrease of total anthocyanins concentration (decrease of 7%). Combination of temperature + ABA at 20 °C and 33 ºC increased anthocyanin. But ABA + 40 ºC decreased glucosylated and cumarylated forms of anthocyanin.
publishDate 2012
dc.date.none.fl_str_mv 2012-07
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/11336/216439
Deis, Leonor; de Rosas, María Inés; Cavagnaro, Juan Bruno; High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis Vinífera L.); David Publishing; Journal of life sciences; 7; 7; 7-2012; 758-765
1934-7391
CONICET Digital
CONICET
url http://hdl.handle.net/11336/216439
identifier_str_mv Deis, Leonor; de Rosas, María Inés; Cavagnaro, Juan Bruno; High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis Vinífera L.); David Publishing; Journal of life sciences; 7; 7; 7-2012; 758-765
1934-7391
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.17265/1934-7391/2012.07.008
info:eu-repo/semantics/altIdentifier/url/https://www.davidpublisher.com/index.php/Home/Article/index?id=10102.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
application/pdf
dc.publisher.none.fl_str_mv David Publishing
publisher.none.fl_str_mv David Publishing
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 13.070432

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