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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Vydané v:	Journal of plant research Ročník 129; číslo 3; s. 513 - 526
Hlavní autori:	Movahed, Nooshin, Pastore, Chiara, Cellini, Antonio, Allegro, Gianluca, Valentini, Gabriele, Zenoni, Sara, Cavallini, Erika, D’Incà, Erica, Tornielli, Giovanni Battista, Filippetti, Ilaria
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	Tokyo Springer Japan 01.05.2016 Springer Nature B.V
Predmet:	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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Shrnutí:	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.
Bibliografia:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23
ISSN:	0918-9440 1618-0860
DOI:	10.1007/s10265-016-0786-3