ArticlePlants (Basel, Switzerland)2020
Variation of Growth-to-Ripening Time Interval Induced by Abscisic Acid and Synthetic Auxin Affecting Transcriptome and Flavor Compounds in Cabernet Sauvignon Grape Berry.
Article in Plants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 23 citations in OpenAlex.
- Effect of Cluster-Zone Leaf Removal at Different Stages on Cabernet Sauvignon and Marselan (Plants (Basel, Switzerland) · 2024Article
- Influence of rootstock on endogenous hormones and color change in Cabernet Sauvignon grapes.Scientific reports · 2023Article
- Secondary metabolites in grapevine: crosstalk of transcriptional, metabolic and hormonal signals controlling stress defence responses in berries and vegetative organs.Frontiers in plant science · 2023Review
- Dynamic Network Biomarker Analysis Reveals the Critical Phase Transition of Fruit Ripening in Grapevine.Genes · 2022Article
- The Effects of NAA on the Tuberous Root Yield and Quality ofCurrent issues in molecular biology · 2022Article
- Combined Metabolite and Transcriptome Profiling Reveals the Norisoprenoid Responses in Grape Berries to Abscisic Acid and Synthetic Auxin.International journal of molecular sciences · 2021Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
Abscisic acid (ABA) and auxin are important hormones controlling the ripening progression of grape berry, and both the initiation and duration of ripening can dramatically affect the berry quality. However, the responses of flavor compounds to the hormones are inadequately understood. In this study, ABA and synthetic auxin α-naphthaleneacetic acid (NAA) were sprayed on Cabernet Sauvignon berries before véraison, and comparative transcriptomic and metabolic analysis were conducted to investigate the influence on berry quality-related metabolites. The 1000 mg/L ABA (ABA1000) and 200 mg/L NAA (NAA200) treated grapes exhibited shorter and longer phenological intervals compared to the control, respectively. The transcriptomic comparison between pre-véraison and véraison revealed that the varied ripening initiation and duration significantly affected the expression of genes related to specific metabolism, particularly in the biosynthetic metabolism of anthocyanin and volatile compounds. The up-regulated
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