The grapevine VviPrx31 peroxidase as a candidate gene involved in anthocyanin degradation in ripening berries under high temperature

Anthocyanin levels decline in some red grape berry varieties ripened under high-temperature conditions, but the underlying mechanism is not yet clear. Here we studied the effects of two different temperature regimes, representing actual Sangiovese ( Vitis vinifera L.) viticulture regions, on the acc...

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Bibliographic Details
Published in:Journal of plant research Vol. 129; no. 3; pp. 513 - 526
Main Authors: Movahed, Nooshin, Pastore, Chiara, Cellini, Antonio, Allegro, Gianluca, Valentini, Gabriele, Zenoni, Sara, Cavallini, Erika, D’Incà, Erica, Tornielli, Giovanni Battista, Filippetti, Ilaria
Format: Journal Article
Language:English
Published: Tokyo Springer Japan 01.05.2016
Springer Nature B.V
Subjects:
Air temperature
anthocyanins
Anthocyanins - metabolism
Berries
Biodegradation
Biomedical and Life Sciences
Biosynthesis
corolla
Flowers - metabolism
Fruit - enzymology
Fruit - genetics
Fruits
Gene Expression Regulation, Plant
Genes
Genes, Plant
Genetic Association Studies
Glucosyltransferases - genetics
Glucosyltransferases - metabolism
grapes
harvesting
heat stress
Heat tolerance
Heat-Shock Response - genetics
High temperature
Hot Temperature
Hydrogen-Ion Concentration
Life Sciences
Low temperature
messenger RNA
peroxidase
Peroxidases - genetics
Peroxidases - metabolism
Petunia - genetics
Petunia hybrida
Phylogeny
Plant Biochemistry
Plant Ecology
Plant Physiology
Plant Proteins - genetics
Plant Proteins - metabolism
Plant Sciences
Plants, Genetically Modified
plastic greenhouses
Regular Paper
ripening
RNA, Messenger - genetics
RNA, Messenger - metabolism
small fruits
Solubility
transcription (genetics)
Vitaceae
Viticulture
Vitis - enzymology
Vitis - genetics
Vitis vinifera
Wineries & vineyards
Climate change
Skin color
Petunia
Peroxidase activity
Grape
ISSN:0918-9440, 1618-0860
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Summary:Anthocyanin levels decline in some red grape berry varieties ripened under high-temperature conditions, but the underlying mechanism is not yet clear. Here we studied the effects of two different temperature regimes, representing actual Sangiovese ( Vitis vinifera L.) viticulture regions, on the accumulation of mRNAs and enzymes controlling berry skin anthocyanins. Potted uniform plants of Sangiovese were kept from veraison to harvest, in two plastic greenhouses with different temperature conditions. The low temperature (LT) conditions featured average and maximum daily air temperatures of 20 and 29 °C, respectively, whereas the corresponding high temperature (HT) conditions were 22 and 36 °C, respectively. The anthocyanin concentration at harvest was much lower in HT berries than LT berries although their profile was similar under both conditions. Under HT conditions, the biosynthesis of anthocyanins was suppressed at both the transcriptional and enzymatic levels, but peroxidase activity was higher. This suggests that the low anthocyanin content of HT berries reflects the combined impact of reduced biosynthesis and increased degradation, particularly the direct role of peroxidases in anthocyanin catabolism. Overexpression of VviPrx31 decreased anthocyanin contents in Petunia hybrida petals under heat stress condition. These data suggest that high temperature can stimulate peroxidase activity thus anthocyanin degradation in ripening grape berries.
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ISSN:0918-9440
1618-0860
DOI:10.1007/s10265-016-0786-3