Effects of Different Color Bags on Anthocyanin Accumulation in‘Cabernet Sauvignon’Grape Skin

doi:10.16420/j.issn.0513-353x.2022-0618

Acta Horticulturae Sinica ›› 2023, Vol. 50 ›› Issue (8): 1723-1738.doi: 10.16420/j.issn.0513-353x.2022-0618

• Cultivation Physiology & Biochemistry • Previous Articles Next Articles

Effects of Different Color Bags on Anthocyanin Accumulation in‘Cabernet Sauvignon’Grape Skin

WANG Wen¹, ZHANG Kenan¹, FANG Mofei¹, DING Siyue¹, WANG Xuefei¹, XI Zhumei¹^,²^,^*()

¹ College of Enology，Northwest A & F University，Yangling，Shaanxi 712100，China
² Shaanxi Engineering Research Center for Viti-Viniculture，Yangling，Shaanxi 712100，China

Received:2023-02-28 Revised:2023-05-30 Online:2023-08-25 Published:2023-08-23
Contact: XI Zhumei

Abstract

Abstract:

‘Cabernet Sauvignon’grape were used in this study and bagged with the white，red，green and blue fruit paper bags before veraison，respectively. The fruit clusters with no bagging were served as the control. The changes of different colors of fruit bags on the light intensity，light transmittance，temperature，fruit quality，individual anthocyanin，enzyme activities and the gene expressions related to anthocyanin accumulation of‘Cabernet Sauvignon’were measured and analyzed，but there was no difference in the temperature inside the red，green and blue bags. The results showed that the bag color has selective transmittance of the light wavelengths. Light intensity and temperature in the bagging treatments were significantly lower than those in the control. Bagging treatments delayed the grape growth，ripening and variation，but the reducing sugar，soluble solids and total anthocyanins contents significantly increased in the blue，red and green bag treatments at harvest，while the blue bag presented the most obvious improvement. The blue，green and red bags increased acetylated anthocyanins contents in grape skin at harvest，while white bag decreased acylated anthocyanin content. In addition，blue，red and green bag treatments significantly increased the enzymes activities of F3′H and DFR at harvest in grape skin，and the up-regulated expressions of anthocyanin synthesis genes，modification genes and transport genes，and correlation analysis results showed that transport of acylated and non-acylated anthocyanins is different. In conclusion，blue and red bags are beneficial to anthocyanin biosynthesis in grape skin，and the blue bag is better，which can be used in viticulture production.

Key words: grape, bagging, fruit quality, anthocyanin, biosynthesis, transport

WANG Wen, ZHANG Kenan, FANG Mofei, DING Siyue, WANG Xuefei, XI Zhumei. Effects of Different Color Bags on Anthocyanin Accumulation in‘Cabernet Sauvignon’Grape Skin[J]. Acta Horticulturae Sinica, 2023, 50(8): 1723-1738.

Figures/Tables 10

References 42

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基因名称 Gene name	登录号 Accession number	引物序列（5′-3′） Primer sequence
VvActin	XM_002283903	F:TTGCATCCCTCAGCACCTT;R:TCCTGTGGACAATGGATGGA
VvPAL	XM_002268696	F：GCAGATTGGGAGAGGAGCA;R：CCGAACCGAATCAAGGAGT
VvCH4	NM_128601	F：GGCAAGCACAAAGAGCACAGAT;R：TTCTTCTGGATGTGAGGGTGGTT
Vv4CL	XM_002274958	F：ACCACCTCCCTCTCCACAC;R：GCTCCGAGAAAGGAGAACG
VvCHI	NM_001281104	F：ACCAGGCAACTCCATTCT;R：AACTCTTCTTCGCTTCAGG
VvF3’H	NM_001280987	F：CAACAAGAGCTGGACGCAGT;R：AGCCGTTGATCTCACAGCTC
VvF3’5’H	NM_001281235	F：CAACAAGAGCTGGACGCAGT;R：AGCCGTTGATCTCACAGCTC
VvDFR	NM_001281215	F：GAAACCTGTAGATGGCAGGA;R：GGCCAAATCAAACTACCAGA
VvLDOX	NM_001281218	F：AGGGAAGGGAAAACAAGTAG;R：ACTCTTTGGGGATTGACTGG
VvUFGT	XM_002276999	F：GGGATGGTGATGGCTGTGG;R：ACATGGGTGGAGAGTGAGTT
VvOMT	BQ796057	F：CTCTGCAGGCGCCTCTATTA;R：CCCAAAACAGAGTCTGGACA
VvAM1^*		F：CAAGTTACAGCCTTTTGGAGTGG;R：TGCTCCACAGTACCCCTTTC
VvAM3^*		F：TGCTTTTGTGATTTTGTTAGAGG;R：CCCTTCCCCGATTGAGAGTA
VvGST1^*		F：CCAAAGAGCAAAAGCCAAGT;R：TGTCCAGAAAACCCAAAGTC
VvGST2^*		F：CCCAACCCCTGAAAATCTTGCT;R：AGCGACAACTCGCATCACTG
VvGST3^*		F：GTGGAACAATGGCTGGAGGT;R：CACTTTCGCATCTGGGGGAA
VvGST4^*		F：CTGTTTGAGTCGAGGGCGAT;R：GAGCTTCCACTTCCAGCCAT
VvHY5	XM_002275530	F：AGAGGTGAGGGTCAAAGACTTGGA;R：CTCCTGCTTGCTGTGGTGTTCT
VvMYB5b	NM_001280925	F：GGTGTTCTTTAATTTGGCTTCA;R：CACAACAACACAACCACATACA

基因名称 Gene name	登录号 Accession number	引物序列（5′-3′） Primer sequence
VvActin	XM_002283903	F:TTGCATCCCTCAGCACCTT;R:TCCTGTGGACAATGGATGGA
VvPAL	XM_002268696	F：GCAGATTGGGAGAGGAGCA;R：CCGAACCGAATCAAGGAGT
VvCH4	NM_128601	F：GGCAAGCACAAAGAGCACAGAT;R：TTCTTCTGGATGTGAGGGTGGTT
Vv4CL	XM_002274958	F：ACCACCTCCCTCTCCACAC;R：GCTCCGAGAAAGGAGAACG
VvCHI	NM_001281104	F：ACCAGGCAACTCCATTCT;R：AACTCTTCTTCGCTTCAGG
VvF3’H	NM_001280987	F：CAACAAGAGCTGGACGCAGT;R：AGCCGTTGATCTCACAGCTC
VvF3’5’H	NM_001281235	F：CAACAAGAGCTGGACGCAGT;R：AGCCGTTGATCTCACAGCTC
VvDFR	NM_001281215	F：GAAACCTGTAGATGGCAGGA;R：GGCCAAATCAAACTACCAGA
VvLDOX	NM_001281218	F：AGGGAAGGGAAAACAAGTAG;R：ACTCTTTGGGGATTGACTGG
VvUFGT	XM_002276999	F：GGGATGGTGATGGCTGTGG;R：ACATGGGTGGAGAGTGAGTT
VvOMT	BQ796057	F：CTCTGCAGGCGCCTCTATTA;R：CCCAAAACAGAGTCTGGACA
VvAM1^*		F：CAAGTTACAGCCTTTTGGAGTGG;R：TGCTCCACAGTACCCCTTTC
VvAM3^*		F：TGCTTTTGTGATTTTGTTAGAGG;R：CCCTTCCCCGATTGAGAGTA
VvGST1^*		F：CCAAAGAGCAAAAGCCAAGT;R：TGTCCAGAAAACCCAAAGTC
VvGST2^*		F：CCCAACCCCTGAAAATCTTGCT;R：AGCGACAACTCGCATCACTG
VvGST3^*		F：GTGGAACAATGGCTGGAGGT;R：CACTTTCGCATCTGGGGGAA
VvGST4^*		F：CTGTTTGAGTCGAGGGCGAT;R：GAGCTTCCACTTCCAGCCAT
VvHY5	XM_002275530	F：AGAGGTGAGGGTCAAAGACTTGGA;R：CTCCTGCTTGCTGTGGTGTTCT
VvMYB5b	NM_001280925	F：GGTGTTCTTTAATTTGGCTTCA;R：CACAACAACACAACCACATACA

处理 Treatment	波长/nm Wavelength
处理 Treatment	300 ~ 390 紫外Ultraviolet	390 ~ 435 紫Purple	400 ~ 460 蓝Blue	460 ~ 492 青Green	492 ~ 577 绿Orange	492 ~ 577 黄Yellow	597 ~ 622 橙Orange	622 ~ 760 红Red	760 ~ 1 100 红外Infrared
白袋 White bag	6.97	2.25	1.16	4.39	23.56	5.57	5.93	26.32	18.58
红袋 Red bag	3.88	2.30	1.47	3.63	19.94	3.52	4.79	30.88	19.63
绿袋 Green bag	3.85	2.52	1.82	5.28	26.12	3.05	3.45	19.37	23.21
蓝袋 Blue bag	2.67	2.80	2.52	4.16	18.85	3.19	4.16	21.44	24.56

处理 Treatment	波长/nm Wavelength
处理 Treatment	300 ~ 390 紫外Ultraviolet	390 ~ 435 紫Purple	400 ~ 460 蓝Blue	460 ~ 492 青Green	492 ~ 577 绿Orange	492 ~ 577 黄Yellow	597 ~ 622 橙Orange	622 ~ 760 红Red	760 ~ 1 100 红外Infrared
白袋 White bag	6.97	2.25	1.16	4.39	23.56	5.57	5.93	26.32	18.58
红袋 Red bag	3.88	2.30	1.47	3.63	19.94	3.52	4.79	30.88	19.63
绿袋 Green bag	3.85	2.52	1.82	5.28	26.12	3.05	3.45	19.37	23.21
蓝袋 Blue bag	2.67	2.80	2.52	4.16	18.85	3.19	4.16	21.44	24.56

时期 Stage	处理 Treatment	百粒质量/g Hundred-berry weight	横径/mm Horizontal diameter	纵径/mm Vertital diameter
转色前E-L 34 Before veraison	对照 Control	76.41 ± 1.65 a	10.44 ± 0.24 a	11.17 ± 0.92 a
	白袋 White bag	74.69 ± 2.29 b	9.97 ± 0.76 b	10.58 ± 0.79 b
	红袋 Red bag	68.05 ± 2.87 c	9.90 ± 0.89 b	10.45 ± 0.18 b
	绿袋 Green bag	67.97 ± 2.93 c	9.31 ± 0.83 c	9.67 ± 0.53 d
	蓝袋 Blue bag	65.0 8± 1.80 d	9.22 ± 0.60 c	10.01 ± 0.73 c
转色初期 E-L 35 Onset of veraison	对照 Control	93.02 ± 2.48 a	11.00 ± 0.26 a	11.87 ±0.37 a
	白袋 White bag	85.50 ± 2.03 b	10.30 ± 0.28 b	11.09 ± 0.21 b
	红袋 Red bag	84.68 ± 4.66 b	10.32 ± 0.38 b	11.16 ± 0.42 b
	绿袋 Green bag	72.37 ± 3.04 c	10.14 ± 0.34 c	10.82 ± 0.59 c
	蓝袋 Blue bag	77.45 ± 1.09 d	10.16 ± 0.77 c	10.99 ± 0.38 c
转色中期 E-L 36 The stage of 50% colored berries	对照 Control	102.96 ± 2.70 a	10.84 ± 0.48 c	12.08 ± 0.92 a
	白袋 White bag	87.07 ± 2.65 c	10.54 ± 0.59 d	11.92 ± 0.76 b
	红袋 Red bag	90.83 ± 4.34 b	10.98 ± 0.96 bc	11.61 ± 0.75 c
	绿袋 Green bag	91.50 ± 1.53 b	11.22 ± 0.74 a	12.09 ± 0.54 a
	蓝袋 Blue bag	103.18 ± 2.45 a	10.99 ± 0.31 b	11.93 ± 0.93 b
转色后期 E-L 37 The stage of 100% colored berries	对照 Control	108.81 ± 3.94 b	11.07 ± 0.27 d	12.35 ± 0.39 b
	白袋 White bag	113.88 ± 3.21 a	11.38 ± 0.43 c	12.13 ± 0.36 c
	红袋 Red bag	100.64 ± 1.65 c	11.64 ± 0.56 b	12.28 ± 0.23 c
	绿袋 Green bag	108.49 ± 0.79 b	11.89 ± 0.87 a	12.62 ± 0.66 a
	蓝袋 Blue bag	114.94 ± 2.47 a	12.05 ± 0.51 a	12.81 ± 0.75 b
成熟期 E-L 38 Harvest	对照 Control	128.64 ± 0.79 b	12.38 ± 0.85 b	12.71 ± 0.85 b
	白袋 White bag	131.88 ± 3.21 a	12.52 ± 0.52 a	13.41 ± 0.91 a
	红袋 Red bag	130.45 ± 1.65 a	12.62 ± 0.69 a	13.67 ± 0.72 a
	绿袋 Green bag	131.94 ± 2.09 a	12.50 ± 0.47 a	13.35 ± 0.29 a
	蓝袋 Blue bag	132.04 ± 2.47 a	12.65 ± 0.57 a	13.94 ± 0.64 a

Effects of Different Color Bags on Anthocyanin Accumulation in‘Cabernet Sauvignon’Grape Skin

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处理 Treatment	基本花色苷 Basic anthocyanins
处理 Treatment	Dp	Cy	Pt	Pn	Mv
对照Control	395.10 ± 20.24 d	195.47 ± 10.47 c	932.32 ± 24.35 a	864.35 ± 26.76 c	5 005.45 ± 37.61 c
白袋White bag	455.90 ± 41.69 bc	99.00 ± 29.31 e	587.10 ± 20.52 d	634.22 ± 25.89 e	4 669.57 ± 37.83 d
红袋Red bag	527.59 ± 79.90 b	246.26 ± 44.95 b	801.13 ± 30.05 b	726.28 ± 52.27 d	6 533.56 ± 33.64 a
绿袋Green bag	447.76 ± 52.92 c	167.50 ± 9.37 d	735.87 ± 36.57 c	989.96 ± 36.74 b	5 288.74 ± 49.13 c
蓝袋Blue bag	620.89 ± 60.51 a	329.14 ± 24.06 a	924.71 ± 24.07 a	1 047.69 ± 13.35 a	6 263.17 ± 39.81 b
处理 Treatment	酰化花色苷 Acylated anthocyanins
处理 Treatment	Pn-ac	Mv-ac	Cy-co	Mv-co
对照Control	2 707.75 ± 65.32 c	1 011.07 ± 15.76 d	707.76 ± 38.89 c	981.52 ± 34.58 c
白袋White bag	2 916.47 ± 27.56 c	924.87 ± 37.83 e	634.38 ± 54.26 d	972.02 ± 51.68 c
红袋Red bag	3 535.74 ± 33.6 a	1 403.16 ± 33.64 b	882.38 ± 16.69 b	1 094.13 ± 22.45 b
绿袋Green bag	3 275.51 ± 41.15 b	1 315.31 ± 67.46 c	723.04 ± 49.38 c	819.45 ± 24.08 d
蓝袋Blue bag	3 442.33 ± 19.82 a	1 519.55 ± 57.44 a	910.97 ± 14.02 a	1 337.27 ± 65.24 a
处理 Treatment	总花色苷/（μg · g^-1） Total anthocyanins content	乙酰化花色苷/ （μg · g^-1） Acetyl anthocyanin content	香豆酰化花色苷/ （μg · g^-1） Coumarin anthocyanin content	乙酰化花色苷比例/% Proportion of acetylated anthocyanins	香豆酰化花色苷比例/% Proportion of coumarylated anthocyanins
对照Control	11 740.96 ± 132.42 e	3 841.34 ± 73.29 c	1 453.83 ± 90.45 d	32.72	12.38
白袋White bag	12 800.79 ± 205.17 d	3 718.82 ± 41.57 c	1 689.28 ± 81.85 c	29.05	13.20
红袋Red bag	15 750.15 ± 145.52 b	4 938.90 ± 93.36 a	1 976.43 ± 55.40 b	31.36	12.55
绿袋Green bag	13 915.71 ± 179.86 c	4 590.82 ± 84.02 b	1 695.06 ± 62.74 c	32.99	12.18
蓝袋Blue bag	16 395.72 ± 218.94 a	4 961.88 ± 86.84 a	2 248.24 ± 37.61 a	30.26	13.71

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