Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/158065
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Tempranillo clones differ in the response of berry sugar and anthocyanin accumulation to elevated temperature |
Autor: | Arrizabalaga-Arriazu, Marta; Morales Iribas, Fermín CSIC ORCID; Oyarzun, Mónica; Delrot, Serge; Gomès, Eric; Irigoyen, Juan José CSIC ORCID; Hilbert, Ghislaine; Pascual, Inmaculada | Palabras clave: | Anthocyanins sugars decoupling Berry development Clone Grapevine (Vitis vinifera L.) Intra-varietal variability Temperatures |
Fecha de publicación: | feb-2018 | Editor: | Elsevier | Citación: | Arrizabalaga M, Morales F, Oyarzun M, Delrot S, Gomès E, Irigoyen JJ, Hilbert G, Pascual I. Tempranillo clones differ in the response of berry sugar and anthocyanin accumulation to elevated temperature. Plant Science 267: 74-83 (2018) | Resumen: | The intra-varietal genetic diversity of grapevine (Vitis vinifera L.) may be exploited to maintain grape quality under future warm conditions, which may alter grape berry development and composition. The present study assesses the effects of elevated temperature on the development of berry, grape composition and anthocyanins:sugars ratio of thirteen clones of V. vinifera. cv. Tempranillo that differed in length of the ripening period (time from veraison to berry total soluble solids, mainly sugars, of ca. 22 °Brix). Two temperature regimes (24 °C/14 °C or 28 °C/18 °C, day/night) were imposed to grapevine fruit-bearing cuttings from fruit set to maturity under greenhouse-controlled conditions. Elevated temperature hastened berry development, with a greater influence before the onset of ripening, and reduced anthocyanin concentration, colour intensity and titratable acidity. The clones significantly differed in the number of days that elapsed between fruit set and maturity. At the same concentration of total soluble solids, the anthocyanin concentration was lower at 28 °C/18 °C than 24 °C/14 °C, indicating a decoupling effect of elevated temperature during berry ripening. Thermal decoupling was explained by changes in the relative rate of response of anthocyanin and sugar build-up, rather than delayed onset of anthocyanin accumulation. Clones differed in the degree of thermal decoupling, but it was directly associated with differences neither in the length of their ripening period nor in plant vigour. | Descripción: | 10 Pags.- 1 Tabl.- 8 Figs. | Versión del editor: | https://doi.org/10.1016/j.plantsci.2017.11.009 | URI: | http://hdl.handle.net/10261/158065 | DOI: | 10.1016/j.plantsci.2017.11.009 | ISSN: | 0168-9452 |
Aparece en las colecciones: | (EEAD) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
56
checked on 15-mar-2024
WEB OF SCIENCETM
Citations
54
checked on 24-feb-2024
Page view(s)
351
checked on 18-mar-2024
Download(s)
131
checked on 18-mar-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.