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dc.contributor.authorPEREIRA, G. E.
dc.contributor.authorPADHI, E. M. T.
dc.contributor.authorGIRARDELLO, R. C.
dc.contributor.authorMEDINA-PLAZA, C.
dc.contributor.authorTSENG, D.
dc.contributor.authorBRUCE, R. C.
dc.contributor.authorERDMANN, J. N.
dc.contributor.authorKURTURAL, S. K.
dc.contributor.authorSLUPSKY, C. M.
dc.contributor.authorOBERHOLSTER, A.
dc.date.accessioned2020-06-17T02:05:16Z-
dc.date.available2020-06-17T02:05:16Z-
dc.date.created2020-06-10
dc.date.issued2020
dc.identifier.citationFrontiers in Plant Science, v. 11, e707, June 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1123195-
dc.descriptionGirdling 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.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectH NMR spectroscopy
dc.subjectVitis vinifera L
dc.subjectPhenolic compounds and sugars
dc.subjectOrganic acids
dc.titleTrunk 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.
dc.typeArtigo de periódico
dc.subject.thesagroVitis Vinifera
dc.subject.nalthesaurusAmino acids
dc.subject.nalthesaurusBiosynthesis
dc.subject.nalthesaurusGrapes
dc.subject.nalthesaurusWines
dc.subject.nalthesaurusWine grapes
dc.subject.nalthesaurusSpectroscopy
dc.subject.nalthesaurusMetabolome
dc.subject.nalthesaurusPhenolic compounds
riaa.ainfo.id1123195
riaa.ainfo.lastupdate2020-11-20 -02:00:00
dc.identifier.doi10.3389/fpls.2020.00707
dc.contributor.institutionGIULIANO ELIAS PEREIRA, CNPUV
dc.contributor.institutionEMILY M. T. PADHI, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United Stateseng
dc.contributor.institutionRAUL C. GIRARDELLO, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United Stateseng
dc.contributor.institutionCRISTINA MEDINA-PLAZA, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United Stateseng
dc.contributor.institutionDAVE TSENG, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United Stateseng
dc.contributor.institutionROBERT C. BRUCE, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United Stateseng
dc.contributor.institutionJESSE N. ERDMANN, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United Stateseng
dc.contributor.institutionSAHAP K. KURTURAL, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United Stateseng
dc.contributor.institutionCAROLYN M. SLUPSKY, Department of Food Science and Technology, University of California, Davis, Davis, CA, United Stateseng
dc.contributor.institutionANITA OBERHOLSTER, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States.eng
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