High Temperature Influence Anthocyanins levels in Grapevine

DEIS L.; DI MUCCIO N.; MAZZA M.; GOMEZ RUEDA M.; ABRAHAM A.; BARBEITO, M.E.; GARGANTINI M.; CAVAGNARO B.

San Luis, Argentina

Congreso; XXXII Reunión de la Soc. de Biología de Cuyo; 2009

Soc. de Biología de Cuyo

The predicted increase of temperature by effect of climatic change (1,5°C to 4,5°C), will affect some berry components of grapevine. Anthocyanins (AN) and flavonols concentration are responsible of wine color. The level of AN is affected by light intensity, temperature (T), sugars, growth regulators and cultural practices in the vineyard. Abscisic acid (ABA) increases the synthesis of AN. The object of this work was to evaluate the effect of different T in berries, in vitro, of two cultivars combined with ABA treatments. Grape clusters were sampled along the ripening process. Berries of similar size were placed in sodium hypochlorite (15%) during 15 minutes and then separated into control (water) and ABA treatment (1000 ppm) and immediately they were incubated in cameras at different T (25, 33 and 40 oC). In Cabernet Sauvignon, 25 and 33 oC did not affect AN concentration but 40°C produced a 15-30 % decrease in AN. ABA treatment increased AN respect the control at 25 and 33 oC, mainly due to glucosylated forms But ABA + 40 oC showed a 44-60 % decrease in all these compounds. Response of Malbec to the highest temperature (40 oC), at the end of ripening, was different; AT produced only slight decrease of AN concentration. AT + ABA at 21 and 33 oC increased AN. But AT + ABA at 40 oC decreased glucosylated and cumarylated forms of ABA.. treatments. Grape clusters were sampled along the ripening process. Berries of similar size were placed in sodium hypochlorite (15%) during 15 minutes and then separated into control (water) and ABA treatment (1000 ppm) and immediately they were incubated in cameras at different T (25, 33 and 40 oC). In Cabernet Sauvignon, 25 and 33 oC did not affect AN concentration but 40°C produced a 15-30 % decrease in AN. ABA treatment increased AN respect the control at 25 and 33 oC, mainly due to glucosylated forms But ABA + 40 oC showed a 44-60 % decrease in all these compounds. Response of Malbec to the highest temperature (40 oC), at the end of ripening, was different; AT produced only slight decrease of AN concentration. AT + ABA at 21 and 33 oC increased AN. But AT + ABA at 40 oC decreased glucosylated and cumarylated forms of ABA.. treatments. Grape clusters were sampled along the ripening process. Berries of similar size were placed in sodium hypochlorite (15%) during 15 minutes and then separated into control (water) and ABA treatment (1000 ppm) and immediately they were incubated in cameras at different T (25, 33 and 40 oC). In Cabernet Sauvignon, 25 and 33 oC did not affect AN concentration but 40°C produced a 15-30 % decrease in AN. ABA treatment increased AN respect the control at 25 and 33 oC, mainly due to glucosylated forms But ABA + 40 oC showed a 44-60 % decrease in all these compounds. Response of Malbec to the highest temperature (40 oC), at the end of ripening, was different; AT produced only slight decrease of AN concentration. AT + ABA at 21 and 33 oC increased AN. But AT + ABA at 40 oC decreased glucosylated and cumarylated forms of ABA.. treatments. Grape clusters were sampled along the ripening process. Berries of similar size were placed in sodium hypochlorite (15%) during 15 minutes and then separated into control (water) and ABA treatment (1000 ppm) and immediately they were incubated in cameras at different T (25, 33 and 40 oC). In Cabernet Sauvignon, 25 and 33 oC did not affect AN concentration but 40°C produced a 15-30 % decrease in AN. ABA treatment increased AN respect the control at 25 and 33 oC, mainly due to glucosylated forms But ABA + 40 oC showed a 44-60 % decrease in all these compounds. Response of Malbec to the highest temperature (40 oC), at the end of ripening, was different; AT produced only slight decrease of AN concentration. AT + ABA at 21 and 33 oC increased AN. But AT + ABA at 40 oC decreased glucosylated and cumarylated forms of ABA.. treatments. Grape clusters were sampled along the ripening process. Berries of similar size were placed in sodium hypochlorite (15%) during 15 minutes and then separated into control (water) and ABA treatment (1000 ppm) and immediately they were incubated in cameras at different T (25, 33 and 40 oC). In Cabernet Sauvignon, 25 and 33 oC did not affect AN concentration but 40°C produced a 15-30 % decrease in AN. ABA treatment increased AN respect the control at 25 and 33 oC, mainly due to glucosylated forms But ABA + 40 oC showed a 44-60 % decrease in all these compounds. Response of Malbec to the highest temperature (40 oC), at the end of ripening, was different; AT produced only slight decrease of AN concentration. AT + ABA at 21 and 33 oC increased AN. But AT + ABA at 40 oC decreased glucosylated and cumarylated forms of ABA.. treatments. Grape clusters were sampled along the ripening process. Berries of similar size were placed in sodium hypochlorite (15%) during 15 minutes and then separated into control (water) and ABA treatment (1000 ppm) and immediately they were incubated in cameras at different T (25, 33 and 40 oC). In Cabernet Sauvignon, 25 and 33 oC did not affect AN concentration but 40°C produced a 15-30 % decrease in AN. ABA treatment increased AN respect the control at 25 and 33 oC, mainly due to glucosylated forms But ABA + 40 oC showed a 44-60 % decrease in all these compounds. Response of Malbec to the highest temperature (40 oC), at the end of ripening, was different; AT produced only slight decrease of AN concentration. AT + ABA at 21 and 33 oC increased AN. But AT + ABA at 40 oC decreased glucosylated and cumarylated forms of ABA.. treatments. Grape clusters were sampled along the ripening process. Berries of similar size were placed in sodium hypochlorite (15%) during 15 minutes and then separated into control (water) and ABA treatment (1000 ppm) and immediately they were incubated in cameras at different T (25, 33 and 40 oC). In Cabernet Sauvignon, 25 and 33 oC did not affect AN concentration but 40°C produced a 15-30 % decrease in AN. ABA treatment increased AN respect the control at 25 and 33 oC, mainly due to glucosylated forms But ABA + 40 oC showed a 44-60 % decrease in all these compounds. Response of Malbec to the highest temperature (40 oC), at the end of ripening, was different; AT produced only slight decrease of AN concentration. AT + ABA at 21 and 33 oC increased AN. But AT + ABA at 40 oC decreased glucosylated and cumarylated forms of ABA.. treatments. Grape clusters were sampled along the ripening process. Berries of similar size were placed in sodium hypochlorite (15%) during 15 minutes and then separated into control (water) and ABA treatment (1000 ppm) and immediately they were incubated in cameras at different T (25, 33 and 40 oC). In Cabernet Sauvignon, 25 and 33 oC did not affect AN concentration but 40°C produced a 15-30 % decrease in AN. ABA treatment increased AN respect the control at 25 and 33 oC, mainly due to glucosylated forms But ABA + 40 oC showed a 44-60 % decrease in all these compounds. Response of Malbec to the highest temperature (40 oC), at the end of ripening, was different; AT produced only slight decrease of AN concentration. AT + ABA at 21 and 33 oC increased AN. But AT + ABA at 40 oC decreased glucosylated and cumarylated forms of ABA.. treatments. Grape clusters were sampled along the ripening process. Berries of similar size were placed in sodium hypochlorite (15%) during 15 minutes and then separated into control (water) and ABA treatment (1000 ppm) and immediately they were incubated in cameras at different T (25, 33 and 40 oC). In Cabernet Sauvignon, 25 and 33 oC did not affect AN concentration but 40°C produced a 15-30 % decrease in AN. ABA treatment increased AN respect the control at 25 and 33 oC, mainly due to glucosylated forms But ABA + 40 oC showed a 44-60 % decrease in all these compounds. Response of Malbec to the highest temperature (40 oC), at the end of ripening, was different; AT produced only slight decrease of AN concentration. AT + ABA at 21 and 33 oC increased AN. But AT + ABA at 40 oC decreased glucosylated and cumarylated forms of ABA.. treatments. Grape clusters were sampled along the ripening process. Berries of similar size were placed in sodium hypochlorite (15%) during 15 minutes and then separated into control (water) and ABA treatment (1000 ppm) and immediately they were incubated in cameras at different T (25, 33 and 40 oC). In Cabernet Sauvignon, 25 and 33 oC did not affect AN concentration but 40°C produced a 15-30 % decrease in AN. ABA treatment increased AN respect the control at 25 and 33 oC, mainly due to glucosylated forms But ABA + 40 oC showed a 44-60 % decrease in all these compounds. Response of Malbec to the highest temperature (40 oC), at the end of ripening, was different; AT produced only slight decrease of AN concentration. AT + ABA at 21 and 33 oC increased AN. But AT + ABA at 40 oC decreased glucosylated and cumarylated forms of ABA.. treatments. Grape clusters were sampled along the ripening process. Berries of similar size were placed in sodium hypochlorite (15%) during 15 minutes and then separated into control (water) and ABA treatment (1000 ppm) and immediately they were incubated in cameras at different T (25, 33 and 40 oC). In Cabernet Sauvignon, 25 and 33 oC did not affect AN concentration but 40°C produced a 15-30 % decrease in AN. ABA treatment increased AN respect the control at 25 and 33 oC, mainly due to glucosylated forms But ABA + 40 oC showed a 44-60 % decrease in all these compounds. Response of Malbec to the highest temperature (40 oC), at the end of ripening, was different; AT produced only slight decrease of AN concentration. AT + ABA at 21 and 33 oC increased AN. But AT + ABA at 40 oC decreased glucosylated and cumarylated forms of ABA.. in vitro, of two cultivars combined with ABA treatments. Grape clusters were sampled along the ripening process. Berries of similar size were placed in sodium hypochlorite (15%) during 15 minutes and then separated into control (water) and ABA treatment (1000 ppm) and immediately they were incubated in cameras at different T (25, 33 and 40 oC). In Cabernet Sauvignon, 25 and 33 oC did not affect AN concentration but 40°C produced a 15-30 % decrease in AN. ABA treatment increased AN respect the control at 25 and 33 oC, mainly due to glucosylated forms But ABA + 40 oC showed a 44-60 % decrease in all these compounds. Response of Malbec to the highest temperature (40 oC), at the end of ripening, was different; AT produced only slight decrease of AN concentration. AT + ABA at 21 and 33 oC increased AN. But AT + ABA at 40 oC decreased glucosylated and cumarylated forms of ABA..