Laboratorio de Fisiología Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Universidad Nacional de Cuyo, CONICET, Facultad de Ciencias Agrarias, Almirante Brown 500, Chacras de Coria, M5528AHB, Argentina; Cátedra de Fisiología Vegetal, Universidad Nacional de Cuyo, Almirante Brown 500, Luján de Cuyo, Mendoza, M5528 AHB, Argentina.
Cátedra de Fisiología Vegetal, Universidad Nacional de Cuyo, Almirante Brown 500, Luján de Cuyo, Mendoza, M5528 AHB, Argentina.
Plant Sci. 2017 May;258:137-145. doi: 10.1016/j.plantsci.2017.01.015. Epub 2017 Jan 31.
Malbec and Bonarda are the two most widely cultivated grape varieties in Argentina, and their derived red wines are recognized worldwide, being their intense color a major quality trait. The temperature during fruit ripening conditions berries color intensity. In the main viticulture region of Malbec and Bonarda a 2-3°C increase in temperature has been predicted for the upcoming years as consequence of the global climate change. In the present study, this predicted temperature raise was simulated under field-crop conditions, and its effect on anthocyanin pigmentation in berries of Malbec and Bonarda was monitored by HPLC analysis throughout the ripening process, in two growing seasons. Additionally, expression levels of regulatory (MYBA1 and MYB4) and structural (UFGT and Vv3AT) anthocyanin genes were monitored in Malbec berry skins. Although cultivar-dependent time-course variation was observed for total anthocyanin content, in general, the berries of both cultivars grown under high temperature (HT) conditions had significantly lower total anthocyanins (∼28-41% reduction), and a higher proportion of acylated anthocyanins, than their respective controls. Expression of MYBA1 and UFGT, but not MYB4, was correlated with anthocyanin pigmentation at half ripening and harvest, whereas overexpression of the acyltransferase gene Vv3AT was associated with higher anthocyanin acylation in HT berries. These results suggest that color development and pigment modifications in Malbec berries under HT are regulated at transcriptional level by MYBA1, UFGT, and Vv3AT genes. These data contribute to the general understanding on the effect of high temperatures on anthocyanin biochemistry and genetic regulation, and may have direct implications in the production of high-quality wines from Malbec and Bonarda.
马尔贝克和伯纳达是阿根廷种植最广泛的两个葡萄品种，其酿造的红葡萄酒在世界范围内得到认可，其浓郁的颜色是其主要的质量特征。果实成熟过程中的温度条件影响浆果的颜色强度。在马尔贝克和伯纳达的主要葡萄种植区，由于全球气候变化，预计未来几年温度将升高 2-3°C。在本研究中，在田间作物条件下模拟了这一预测的温度升高，并通过 HPLC 分析监测了其对马尔贝克和伯纳达浆果中花色苷色素形成的影响，整个成熟过程在两个生长季节进行。此外，还监测了调控基因（MYBA1 和 MYB4）和结构基因（UFGT 和 Vv3AT）在马尔贝克果皮中的表达水平。尽管观察到总花色苷含量存在品种依赖性的时程变化，但一般来说，在高温（HT）条件下生长的两个品种的浆果总花色苷含量明显较低（约 28-41%减少），且酰化花色苷比例较高，与其各自的对照相比。MYBA1 和 UFGT 的表达与半成熟和收获时的花色苷色素形成相关，但酰基转移酶基因 Vv3AT 的过表达与 HT 浆果中较高的花色苷酰化相关。这些结果表明，HT 下马尔贝克浆果的颜色发育和色素修饰受 MYBA1、UFGT 和 Vv3AT 基因的转录水平调控。这些数据有助于全面了解高温对花色苷生物化学和遗传调控的影响，并且可能对从马尔贝克和伯纳达生产优质葡萄酒具有直接影响。
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