Trunk girdling increased stomatal conductance in Cabernet Sauvignon Grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest.

PEREIRA, G. E.; PADHI, E. M. T.; GIRARDELLO, R. C.; MEDINA-PLAZA, C.; TSENG, D.; BRUCE, R. C.; ERDMANN, J. N.; KURTURAL, S. K.; SLUPSKY, C. M.; OBERHOLSTER, A.; GIULIANO ELIAS PEREIRA, CNPUV

Trunk girdling increased stomatal conductance in Cabernet Sauvignon Grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest.

Girdling is a traditional horticultural practice applied at fruit set or other phenological stages, and is used mostly as a vine management. In grapevines, it is used primarily for table grapes to improve berry weight, sugar content, color, and to promote early harvest. The objective of this study was to evaluate the effect of trunk girdling applied at veraison, in ?Cabernet Sauvignon? wine grapes (Vitis vinifera L.), on agronomical and physiological parameters during vine development from the onset of ripening (veraison) to harvest, and additionally to quantify the effect of girdling on primary and secondary metabolism. Girdling was applied 146 days after pruning (dap) at veraison, when berry sampling for metabolomics and agronomical evaluations commenced, with a further three sampling dates until harvest, at 156 dap (30% maturation, 10 days after girdling-dag), 181 dap (70% maturation, 35 dag), and 223 dap (commercial harvest, 77 dag). Skin/pulp and seed tissues were extracted separately and metabolomics was performed using one-dimensional proton nuclear magnetic resonance (1D 1H NMR) spectroscopy and high performance liquid chromatography (HPLC-DAD). At harvest, girdling significantly increased stomatal conductance (gs) in vines, decreased glutamine concentrations, and increased anthocyanin and flavonol concentrations in the skin/pulp tissues of grape berries. Berry weight was reduced by 27% from 181 dap to harvest, and was significantly higher in grapes from girdled vines at 181 dap. Sugars, organic acids, and other amino acids in skin/pulp or seeds were not significantly different, possibly due to extra-fascicular phloem vessels transporting metabolites from leaves to the roots. Using a metabolomics approach, differences between skin/pulp and seeds tissues were meaningful, and a greater number of secondary metabolites in skin/pulp was affected by girdling than in seeds. Girdling is a simple technique that could easily be applied commercially on vine management to improve berry color and other phenolics in ?Cabernet Sauvignon? grapes. Keywords: amino acids, biosynthesis, grape and wine, 1H NMR spectroscopy, metabolome, organic acids, phenolic compounds and sugars, Vitis vinifera L.

Saved in:

Bibliographic Details
Main Authors:	PEREIRA, G. E., PADHI, E. M. T., GIRARDELLO, R. C., MEDINA-PLAZA, C., TSENG, D., BRUCE, R. C., ERDMANN, J. N., KURTURAL, S. K., SLUPSKY, C. M., OBERHOLSTER, A.
Other Authors:	GIULIANO ELIAS PEREIRA, CNPUV
Format:	Artigo de periódico biblioteca
Language:	Ingles English
Published:	2020-06-10
Subjects:	H NMR spectroscopy, Vitis vinifera L, Phenolic compounds and sugars, Organic acids, Vitis Vinifera, Amino acids, Biosynthesis, Grapes, Wines, Wine grapes, Spectroscopy, Metabolome, Phenolic compounds,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1123195
Tags:	Add Tag No Tags, Be the first to tag this record!

id	dig-alice-doc-1123195
record_format	koha
institution	EMBRAPA
collection	DSpace
country	Brasil
countrycode	BR
component	Bibliográfico
access	En linea
databasecode	dig-alice
tag	biblioteca
region	America del Sur
libraryname	Sistema de bibliotecas de EMBRAPA
language	Ingles English
topic	H NMR spectroscopy Vitis vinifera L Phenolic compounds and sugars Organic acids Vitis Vinifera Amino acids Biosynthesis Grapes Wines Wine grapes Spectroscopy Metabolome Phenolic compounds H NMR spectroscopy Vitis vinifera L Phenolic compounds and sugars Organic acids Vitis Vinifera Amino acids Biosynthesis Grapes Wines Wine grapes Spectroscopy Metabolome Phenolic compounds
spellingShingle	H NMR spectroscopy Vitis vinifera L Phenolic compounds and sugars Organic acids Vitis Vinifera Amino acids Biosynthesis Grapes Wines Wine grapes Spectroscopy Metabolome Phenolic compounds H NMR spectroscopy Vitis vinifera L Phenolic compounds and sugars Organic acids Vitis Vinifera Amino acids Biosynthesis Grapes Wines Wine grapes Spectroscopy Metabolome Phenolic compounds PEREIRA, G. E. PADHI, E. M. T. GIRARDELLO, R. C. MEDINA-PLAZA, C. TSENG, D. BRUCE, R. C. ERDMANN, J. N. KURTURAL, S. K. SLUPSKY, C. M. OBERHOLSTER, A. Trunk girdling increased stomatal conductance in Cabernet Sauvignon Grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest.
description	Girdling is a traditional horticultural practice applied at fruit set or other phenological stages, and is used mostly as a vine management. In grapevines, it is used primarily for table grapes to improve berry weight, sugar content, color, and to promote early harvest. The objective of this study was to evaluate the effect of trunk girdling applied at veraison, in ?Cabernet Sauvignon? wine grapes (Vitis vinifera L.), on agronomical and physiological parameters during vine development from the onset of ripening (veraison) to harvest, and additionally to quantify the effect of girdling on primary and secondary metabolism. Girdling was applied 146 days after pruning (dap) at veraison, when berry sampling for metabolomics and agronomical evaluations commenced, with a further three sampling dates until harvest, at 156 dap (30% maturation, 10 days after girdling-dag), 181 dap (70% maturation, 35 dag), and 223 dap (commercial harvest, 77 dag). Skin/pulp and seed tissues were extracted separately and metabolomics was performed using one-dimensional proton nuclear magnetic resonance (1D 1H NMR) spectroscopy and high performance liquid chromatography (HPLC-DAD). At harvest, girdling significantly increased stomatal conductance (gs) in vines, decreased glutamine concentrations, and increased anthocyanin and flavonol concentrations in the skin/pulp tissues of grape berries. Berry weight was reduced by 27% from 181 dap to harvest, and was significantly higher in grapes from girdled vines at 181 dap. Sugars, organic acids, and other amino acids in skin/pulp or seeds were not significantly different, possibly due to extra-fascicular phloem vessels transporting metabolites from leaves to the roots. Using a metabolomics approach, differences between skin/pulp and seeds tissues were meaningful, and a greater number of secondary metabolites in skin/pulp was affected by girdling than in seeds. Girdling is a simple technique that could easily be applied commercially on vine management to improve berry color and other phenolics in ?Cabernet Sauvignon? grapes. Keywords: amino acids, biosynthesis, grape and wine, 1H NMR spectroscopy, metabolome, organic acids, phenolic compounds and sugars, Vitis vinifera L.
author2	GIULIANO ELIAS PEREIRA, CNPUV
author_facet	GIULIANO ELIAS PEREIRA, CNPUV PEREIRA, G. E. PADHI, E. M. T. GIRARDELLO, R. C. MEDINA-PLAZA, C. TSENG, D. BRUCE, R. C. ERDMANN, J. N. KURTURAL, S. K. SLUPSKY, C. M. OBERHOLSTER, A.
format	Artigo de periódico
topic_facet	H NMR spectroscopy Vitis vinifera L Phenolic compounds and sugars Organic acids Vitis Vinifera Amino acids Biosynthesis Grapes Wines Wine grapes Spectroscopy Metabolome Phenolic compounds
author	PEREIRA, G. E. PADHI, E. M. T. GIRARDELLO, R. C. MEDINA-PLAZA, C. TSENG, D. BRUCE, R. C. ERDMANN, J. N. KURTURAL, S. K. SLUPSKY, C. M. OBERHOLSTER, A.
author_sort	PEREIRA, G. E.
title	Trunk girdling increased stomatal conductance in Cabernet Sauvignon Grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest.
title_short	Trunk girdling increased stomatal conductance in Cabernet Sauvignon Grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest.
title_full	Trunk girdling increased stomatal conductance in Cabernet Sauvignon Grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest.
title_fullStr	Trunk girdling increased stomatal conductance in Cabernet Sauvignon Grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest.
title_full_unstemmed	Trunk girdling increased stomatal conductance in Cabernet Sauvignon Grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest.
title_sort	trunk girdling increased stomatal conductance in cabernet sauvignon grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest.
publishDate	2020-06-10
url	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1123195
work_keys_str_mv	AT pereirage trunkgirdlingincreasedstomatalconductanceincabernetsauvignongrapevinesreducedglutamineandincreasedmalvidin3glucosideandquercetin3glucosideconcentrationsinskinsandpulpatharvest AT padhiemt trunkgirdlingincreasedstomatalconductanceincabernetsauvignongrapevinesreducedglutamineandincreasedmalvidin3glucosideandquercetin3glucosideconcentrationsinskinsandpulpatharvest AT girardellorc trunkgirdlingincreasedstomatalconductanceincabernetsauvignongrapevinesreducedglutamineandincreasedmalvidin3glucosideandquercetin3glucosideconcentrationsinskinsandpulpatharvest AT medinaplazac trunkgirdlingincreasedstomatalconductanceincabernetsauvignongrapevinesreducedglutamineandincreasedmalvidin3glucosideandquercetin3glucosideconcentrationsinskinsandpulpatharvest AT tsengd trunkgirdlingincreasedstomatalconductanceincabernetsauvignongrapevinesreducedglutamineandincreasedmalvidin3glucosideandquercetin3glucosideconcentrationsinskinsandpulpatharvest AT brucerc trunkgirdlingincreasedstomatalconductanceincabernetsauvignongrapevinesreducedglutamineandincreasedmalvidin3glucosideandquercetin3glucosideconcentrationsinskinsandpulpatharvest AT erdmannjn trunkgirdlingincreasedstomatalconductanceincabernetsauvignongrapevinesreducedglutamineandincreasedmalvidin3glucosideandquercetin3glucosideconcentrationsinskinsandpulpatharvest AT kurturalsk trunkgirdlingincreasedstomatalconductanceincabernetsauvignongrapevinesreducedglutamineandincreasedmalvidin3glucosideandquercetin3glucosideconcentrationsinskinsandpulpatharvest AT slupskycm trunkgirdlingincreasedstomatalconductanceincabernetsauvignongrapevinesreducedglutamineandincreasedmalvidin3glucosideandquercetin3glucosideconcentrationsinskinsandpulpatharvest AT oberholstera trunkgirdlingincreasedstomatalconductanceincabernetsauvignongrapevinesreducedglutamineandincreasedmalvidin3glucosideandquercetin3glucosideconcentrationsinskinsandpulpatharvest
_version_	1756027018311368704
spelling	dig-alice-doc-11231952020-06-17T02:05:23Z Trunk girdling increased stomatal conductance in Cabernet Sauvignon Grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest. PEREIRA, G. E. PADHI, E. M. T. GIRARDELLO, R. C. MEDINA-PLAZA, C. TSENG, D. BRUCE, R. C. ERDMANN, J. N. KURTURAL, S. K. SLUPSKY, C. M. OBERHOLSTER, A. GIULIANO ELIAS PEREIRA, CNPUV CAROLYN M. SLUPSKY, Department of Food Science and Technology, University of California, Davis, Davis, CA, United States ANITA OBERHOLSTER, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States. EMILY M. T. PADHI, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States RAUL C. GIRARDELLO, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States CRISTINA MEDINA-PLAZA, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States DAVE TSENG, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States ROBERT C. BRUCE, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States JESSE N. ERDMANN, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States SAHAP K. KURTURAL, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States H NMR spectroscopy Vitis vinifera L Phenolic compounds and sugars Organic acids Vitis Vinifera Amino acids Biosynthesis Grapes Wines Wine grapes Spectroscopy Metabolome Phenolic compounds Girdling is a traditional horticultural practice applied at fruit set or other phenological stages, and is used mostly as a vine management. In grapevines, it is used primarily for table grapes to improve berry weight, sugar content, color, and to promote early harvest. The objective of this study was to evaluate the effect of trunk girdling applied at veraison, in ?Cabernet Sauvignon? wine grapes (Vitis vinifera L.), on agronomical and physiological parameters during vine development from the onset of ripening (veraison) to harvest, and additionally to quantify the effect of girdling on primary and secondary metabolism. Girdling was applied 146 days after pruning (dap) at veraison, when berry sampling for metabolomics and agronomical evaluations commenced, with a further three sampling dates until harvest, at 156 dap (30% maturation, 10 days after girdling-dag), 181 dap (70% maturation, 35 dag), and 223 dap (commercial harvest, 77 dag). Skin/pulp and seed tissues were extracted separately and metabolomics was performed using one-dimensional proton nuclear magnetic resonance (1D 1H NMR) spectroscopy and high performance liquid chromatography (HPLC-DAD). At harvest, girdling significantly increased stomatal conductance (gs) in vines, decreased glutamine concentrations, and increased anthocyanin and flavonol concentrations in the skin/pulp tissues of grape berries. Berry weight was reduced by 27% from 181 dap to harvest, and was significantly higher in grapes from girdled vines at 181 dap. Sugars, organic acids, and other amino acids in skin/pulp or seeds were not significantly different, possibly due to extra-fascicular phloem vessels transporting metabolites from leaves to the roots. Using a metabolomics approach, differences between skin/pulp and seeds tissues were meaningful, and a greater number of secondary metabolites in skin/pulp was affected by girdling than in seeds. Girdling is a simple technique that could easily be applied commercially on vine management to improve berry color and other phenolics in ?Cabernet Sauvignon? grapes. Keywords: amino acids, biosynthesis, grape and wine, 1H NMR spectroscopy, metabolome, organic acids, phenolic compounds and sugars, Vitis vinifera L. 2020-06-17T02:05:16Z 2020-06-17T02:05:16Z 2020-06-10 2020 Artigo de periódico Frontiers in Plant Science, v. 11, e707, June 2020. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1123195 10.3389/fpls.2020.00707 Ingles en openAccess

Trunk girdling increased stomatal conductance in Cabernet Sauvignon Grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest.

Similar Items

Resource Map