| Abstract Detail
Physiological Section Villegas, Daniel [1], Handford, Michael [2], Perez, Alonso [3]. Effect of application of pectin derived oligosaccharides on the accumulation of anthocyanin in berries of Cabernet Sauvignon. During the 2012-2013 season, full clusters of Cabernet Sauvignon grapes were treated before veraison with a 1.5 mg/ml solution of pectin derived oligosaccharides (PDOs) obtained through partial enzymatic hydrolysis of poly-galacturonic acid. After the application date, berry samples were taken at periodic intervals in order to determine growth and maturity parameters, total anthocyanin content as well as the anthocyanin profile and relative expression of key genes in the phenylpropanoid pathway. The result show that PDO application significantly increase total anthocyanin content at 16 days after treatment (d.a.t.) compared to untreated samples, without generating significant effect in growth and maturity parameters measured in this assay. Beside the effect on total anthocyanin content, PDO treatment also modified anthocyanin profile (percentage distribution of the different anthocyanin present in grapes berries). In this way, PDO treated berries possess significant increases in malvidin percentage as well as significant changes in tri-hydroxylated versus di-hydroxylated forms and methylated versus non-methylated forms. Relative expression of PAL, UFGT, F-3´-H and F-3´5´-H genes was determined by quantitative RT-PCR. Of the studied genes, only UFGT present significant increase in relative expression when compared to untreated samples. This increase was evident at 9 d.a.t., which might be related to the increase in total anthocyanin content observed at 16 d.a.t. However, this increased expression was transient and any difference disappeared in subsequent samplings. In conclusion, the application of PDOs leads to increased anthocyanin content and change in the anthocyanin profile, accompanied by specific changes in the expression of key genes of the phenylpropanoid pathway. Work is currently focussed on quantification other phenolic compounds and determined relative expression of other phenylpropanoid genes.
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1 - Agronomia, Universidad Catolica De Chile, Doctor Johow 348-d, Vicuņa Mackenna 4860, Ņuņoa, Santiago, N/A, 776-0114, Chile
2 - Universidad de Chile, Ciencias, Las Palmeras, Santiago, RM
3 - Universidad Catolica de Chile, Agronomia, Vicuņa Mackenna 4860, Santiago, RM
Keywords:
Oligosaccharides Pectin Derived
Anthocyanin
Phenolic compound.
Presentation Type: Oral Paper:Papers for Sections
Session: 42
Location: Pines South/Boise Centre
Date: Wednesday, July 30th, 2014
Time: 2:30 PM
Number: 42005
Abstract ID:252
Candidate for Awards:None |
