Unraveling the occasional occurrence of berry astringency in table grape cv. Scarlet Royal: a physiological and transcriptomic analysis
Scarlet Royal, a mid-season ripening table grape, is one of the popular red grape varieties in California. However, its berries develop an undesirable astringent taste under certain conditions. Among the various factors contributing to the degradation of berry attributes, the levels and compositions...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-10-01
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| Series: | Frontiers in Plant Science |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fpls.2023.1271251/full |
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| author | Ahmed Ismail Ahmed Ismail Tariq Pervaiz Stacey Comstock Sohrab Bodaghi Alaaeldin Rezk Georgios Vidalakis Islam El-Sharkawy David Obenland Ashraf El-kereamy |
| author_facet | Ahmed Ismail Ahmed Ismail Tariq Pervaiz Stacey Comstock Sohrab Bodaghi Alaaeldin Rezk Georgios Vidalakis Islam El-Sharkawy David Obenland Ashraf El-kereamy |
| author_sort | Ahmed Ismail |
| collection | DOAJ |
| description | Scarlet Royal, a mid-season ripening table grape, is one of the popular red grape varieties in California. However, its berries develop an undesirable astringent taste under certain conditions. Among the various factors contributing to the degradation of berry attributes, the levels and compositions of polyphenols play a fundamental role in defining berry quality and sensory characteristics. To comprehend the underlying mechanism of astringency development, Scarlet Royal berries with non-astringent attributes at the V7 vineyard were compared to astringent ones at the V9 vineyard. Biochemical analysis revealed that the divergence in berry astringency stemmed from alterations in its polyphenol composition, particularly tannins, during the late ripening stage at the V9 vineyard. Furthermore, transcriptomic profiling of berries positively associated nineteen flavonoid/proanthocyanidins (PAs) structural genes with the accumulation of PAs in V9 berries. The identification of these genes holds significance for table grape genetic improvement programs. At a practical level, the correlation between the taste panel and tannin content revealed a threshold level of tannins causing an astringent taste at approximately 400 mg/L. Additionally, berry astringency at the V9 vineyard was linked to a lower number of clusters and yield during the two study seasons, 2016 and 2017. Furthermore, petiole nutrient analysis at bloom showed differences in nutrient levels between the two vineyards, including higher levels of nitrogen and potassium in V9 vines compared to V7. It’s worth noting that V9 berries at harvest displayed a lower level of total soluble solids and higher titratable acidity compared to V7 berries. In conclusion, our results indicate that the accumulation of tannins in berries during the ripening process results in a reduction in their red color intensity but significantly increases the astringency taste, thereby degrading the berry quality attributes. This study also highlights the association of high nitrogen nutrient levels and a lower crop load with berry astringency in table grapes, paving the way for further research in this area |
| first_indexed | 2024-03-11T15:32:01Z |
| format | Article |
| id | doaj.art-50d37f1214cf47fe99b092b84c20597b |
| institution | Directory Open Access Journal |
| issn | 1664-462X |
| language | English |
| last_indexed | 2024-03-11T15:32:01Z |
| publishDate | 2023-10-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Plant Science |
| spelling | doaj.art-50d37f1214cf47fe99b092b84c20597b2023-10-27T03:46:33ZengFrontiers Media S.A.Frontiers in Plant Science1664-462X2023-10-011410.3389/fpls.2023.12712511271251Unraveling the occasional occurrence of berry astringency in table grape cv. Scarlet Royal: a physiological and transcriptomic analysisAhmed Ismail0Ahmed Ismail1Tariq Pervaiz2Stacey Comstock3Sohrab Bodaghi4Alaaeldin Rezk5Georgios Vidalakis6Islam El-Sharkawy7David Obenland8Ashraf El-kereamy9Department of Botany and Plant Sciences, University of California Riverside, Riverside, Riverside, CA, United StatesDepartment of Horticulture, Faculty of Agriculture, Damanhour University, Damanhour, EgyptDepartment of Botany and Plant Sciences, University of California Riverside, Riverside, Riverside, CA, United StatesDepartment of Microbiology & Plant Pathology, University of California Riverside, Riverside, Riverside, CA, United StatesDepartment of Microbiology & Plant Pathology, University of California Riverside, Riverside, Riverside, CA, United StatesDepartment of Botany and Plant Sciences, University of California Riverside, Riverside, Riverside, CA, United StatesDepartment of Microbiology & Plant Pathology, University of California Riverside, Riverside, Riverside, CA, United StatesCenter for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL, United StatesUnited States Department of Agriculture (USDA), Agricultural Research Service, San Joaquin Valley Agricultural Sciences Center, Parlier, CA, United StatesDepartment of Botany and Plant Sciences, University of California Riverside, Riverside, Riverside, CA, United StatesScarlet Royal, a mid-season ripening table grape, is one of the popular red grape varieties in California. However, its berries develop an undesirable astringent taste under certain conditions. Among the various factors contributing to the degradation of berry attributes, the levels and compositions of polyphenols play a fundamental role in defining berry quality and sensory characteristics. To comprehend the underlying mechanism of astringency development, Scarlet Royal berries with non-astringent attributes at the V7 vineyard were compared to astringent ones at the V9 vineyard. Biochemical analysis revealed that the divergence in berry astringency stemmed from alterations in its polyphenol composition, particularly tannins, during the late ripening stage at the V9 vineyard. Furthermore, transcriptomic profiling of berries positively associated nineteen flavonoid/proanthocyanidins (PAs) structural genes with the accumulation of PAs in V9 berries. The identification of these genes holds significance for table grape genetic improvement programs. At a practical level, the correlation between the taste panel and tannin content revealed a threshold level of tannins causing an astringent taste at approximately 400 mg/L. Additionally, berry astringency at the V9 vineyard was linked to a lower number of clusters and yield during the two study seasons, 2016 and 2017. Furthermore, petiole nutrient analysis at bloom showed differences in nutrient levels between the two vineyards, including higher levels of nitrogen and potassium in V9 vines compared to V7. It’s worth noting that V9 berries at harvest displayed a lower level of total soluble solids and higher titratable acidity compared to V7 berries. In conclusion, our results indicate that the accumulation of tannins in berries during the ripening process results in a reduction in their red color intensity but significantly increases the astringency taste, thereby degrading the berry quality attributes. This study also highlights the association of high nitrogen nutrient levels and a lower crop load with berry astringency in table grapes, paving the way for further research in this areahttps://www.frontiersin.org/articles/10.3389/fpls.2023.1271251/fullberry qualitypolyphenolstanninstable grapesgene expressiongrapevine nutrients |
| spellingShingle | Ahmed Ismail Ahmed Ismail Tariq Pervaiz Stacey Comstock Sohrab Bodaghi Alaaeldin Rezk Georgios Vidalakis Islam El-Sharkawy David Obenland Ashraf El-kereamy Unraveling the occasional occurrence of berry astringency in table grape cv. Scarlet Royal: a physiological and transcriptomic analysis Frontiers in Plant Science berry quality polyphenols tannins table grapes gene expression grapevine nutrients |
| title | Unraveling the occasional occurrence of berry astringency in table grape cv. Scarlet Royal: a physiological and transcriptomic analysis |
| title_full | Unraveling the occasional occurrence of berry astringency in table grape cv. Scarlet Royal: a physiological and transcriptomic analysis |
| title_fullStr | Unraveling the occasional occurrence of berry astringency in table grape cv. Scarlet Royal: a physiological and transcriptomic analysis |
| title_full_unstemmed | Unraveling the occasional occurrence of berry astringency in table grape cv. Scarlet Royal: a physiological and transcriptomic analysis |
| title_short | Unraveling the occasional occurrence of berry astringency in table grape cv. Scarlet Royal: a physiological and transcriptomic analysis |
| title_sort | unraveling the occasional occurrence of berry astringency in table grape cv scarlet royal a physiological and transcriptomic analysis |
| topic | berry quality polyphenols tannins table grapes gene expression grapevine nutrients |
| url | https://www.frontiersin.org/articles/10.3389/fpls.2023.1271251/full |
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