Bagging Affecting Sugar and Anthocyanin Metabolism in the Ripening Period of Grape Berries
Keywords:fructose; glucose; grapevine; light stress
Grapevine is one of the most important fruit-bearing plants worldwide, for which bagging treatments can effectively improve fruit quality. However, the low-light conditions caused by bagging can delay grape berry maturation. Here, we analyzed glucose, fructose, and anthocyanin contents and the expression of sugar and anthocyanin-metabolism pathway genes in the grape berries of two cultivars, ‘Shenhua’ and ‘Shenfeng’, under different bagging treatments. Color development was incomplete in bagged grape berries and their soluble sugar contents were lower than those detected in un-bagged fruits. However, fruit color and SSC could be rapidly restored to normal levels after removing bags. Light affects the accumulation of sugar in grape berries, especially near the maturation period, as well as the contents and compositions of anthocyanins in the skin of grape berries. Although light helps in the accumulation of anthocyanins, significant differences were detected in anthocyanin composition between the two grapevine varieties. In addition, the expressions of myofibroblastic regulatory genes in the anthocyanin pathway were affected by light, and the light-responsive elements elongated hypocotyl 5 and constitutive photomorphogenic 1 acted synergistically to control grape berry coloration. Overall, these results provide a theoretical basis for the maturation mechanism in grape berries.
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