SUNRED, a natural extract-based biostimulant, application stimulates anthocyanin production in the skins of grapes

@article{Deng2019SUNREDAN,
  title={SUNRED, a natural extract-based biostimulant, application stimulates anthocyanin production in the skins of grapes},
  author={Qunxian Deng and Hui Xia and Lijin Lin and Jin Wang and Lu Yuan and Kangning Li and Jinrong Zhang and Xiu-lan Lv and Dong Liang},
  journal={Scientific Reports},
  year={2019},
  volume={9}
}
Anthocyanins are important components in skins of red table grapes and contribute to the berries appearance, a key quality characteristic for customers. In recent years, exogenous foliage fertilizers has been applied to grapevines to improve the pigmentation of the fruit. The present study examines the effect on a biostimulant (SUNRED) pre-véraison application in the accumulation of anthocyanins in ‘Red Globe’ grapes, and investigates the related changes in expression of key genes and their… Expand

Figures, Tables, and Topics from this paper

Application of abscisic acid at veraison improves red pigmentation and accumulation of dietary antioxidants in red table grapes cv. Red Globe at harvest
TLDR
Two spray applications of ABA, combined with the substandard dose (125 ppm) of Eth at veraison, substantially enhanced red pigmentation and increased the accumulation of dietary antioxidants in ‘Red Globe’ grape-berries grown under the non-conductive climatic conditions for anthocyanin biosynthesis. Expand
Anthocyanins: Biosynthesis, Distribution, Ecological Role, and Use of Biostimulants to Increase Their Content in Plant Foods—A Review
TLDR
The chemical structure, biosynthetic pathway, plant distribution, and physiological role of anthocyanins in plants are elucidated and the potential implications for human health derived from the consumption of foods rich in these molecules are discussed. Expand
Effects of Biostimulants on Annurca Fruit Quality and Potential Nutraceutical Compounds at Harvest and during Storage
TLDR
The results obtained suggest that biostimulants are involved in the regulation of the secondary metabolism of the treated plants, acting positively on the quality of the Annurca fruits and their nutritional value. Expand
Foliar application of specific yeast derivative enhances anthocyanins accumulation and gene expression in Sangiovese cv (Vitis vinifera L.)
TLDR
The research highlights the possibility of applying a specific inactivated yeast to increase the anthocyanin concentration even under the current climate change conditions, in Sangiovese, a cultivar extremely sensitive to high temperatures. Expand
Influence of seaweed foliar application to Tempranillo grapevines on grape and wine phenolic compounds over two vintages.
TLDR
This trial aimed to study the effects of foliar applications of an Ascophyllum nodosum extract at low and high dosages on grape and wine phenolic compounds in 2017 and 2018 and found that 2017 wines had more color than the 2018 wines, which coincided with color intensity parameters. Expand
The Application of a Plant Biostimulant Based on Seaweed and Yeast Extract Improved Tomato Fruit Development and Quality
TLDR
The biostimulant application of Expando was able to reduce the ripening times and fruit size, while slightly increasing nutritional and nutraceutical values, leading to more marketable tomato fruits. Expand
Protein hydrolysates effects on grapevine (Vitis vinifera L., cv. Corvina) performance and water stress tolerance
Abstract The effects of animal- and plant-derived protein hydrolysates (PHs), namely casein (Cas), soybean (Soy) and lupin (Lup), in improving grapevine performance and inducing water stressExpand
Effects of Several Preharvest Canopy Applications on Yield and Quality of Table Grapes (Vitis vinifera L.) Cv. Crimson Seedless
TLDR
Results clearly demonstrate that applying Sunred® can improve the yield and qualitative parameters of the red table grape variety ‘Crimson Seedless’, indicating that this biostimulant could be a viable alternative to the most widely used plant growth regulator, ethephon. Expand
Effects of grape pomace flour on quality parameters of salmon burger
By‐products from the juice industry contain a large proportion of high‐value compounds, such as polyphenols, that can be applied as natural antioxidants in foods. The effects of grape pomace flourExpand
Organic Plant Biostimulants and Fruit Quality—A Review
TLDR
As fruits have differentiated metabolism, from pollination to harvest and after-harvesting, it is suggested that further research should focus separately on each stage, and research should aim at quality formation, when the fruits are still attached to the plant, and shelf life extension, after harvesting. Expand
...
1
2
...

References

SHOWING 1-10 OF 47 REFERENCES
Exogenous application of pectin-derived oligosaccharides to grape berries modifies anthocyanin accumulation, composition and gene expression.
TLDR
Application of PDO is a novel means of altering specific grape berry anthocyanins, and could be a means of positively influencing wine quality without the addition of agrochemicals. Expand
Effects of exogenous abscisic acid on antioxidant capacities, anthocyanins, and flavonol contents of muscadine grape (Vitis rotundifolia) skins
Abstract The objective of this study was to evaluate the effect of exogenous abscisic acid (ABA) on the antioxidant capacity and phenolic content of muscadine grape skins (cvs. Noble and Alachua).Expand
Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera × Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice
Abstract Hybrid grape Isabel ( Vitis vinifera  ×  Vitis labrusca ) is the main cultivar used to produce grape juice in Brazil. However Isabel grape is deficient in anthocyanins. Application ofExpand
Brassinosteroids Regulate Anthocyanin Biosynthesis in the Ripening of Grape Berries
TLDR
The induction of structural and regulatory genes of the flavonoid pathway suggests that the interrelationships between developmental and environmental signalling pathways were magnified by BR treatment, which actively promoted fruit coloration, namely anthocyanin biosynthesis. Expand
Effect of ABA on colour of berries, anthocyanin accumulation and total phenolic compounds of ‘Rubi’ table grape (Vitis vinifera)
TLDR
The abscisic acid (S-ABA) promoted the physical characteristics of the bunch and berries slightly with no effect on the stems, however, it triggered significant increase in soluble solids content and in the solublesolids/acidity ratio. Expand
Exogenous Abscisic Acid Increases the Anthocyanin Concentration of Berry and Juice from ‘Isabel’ Grapes (Vitis labrusca L.)
TLDR
A single application of S-ABA at 400 mg·L at 7 DAV is sufficient to increase the anthocyanins concentration of ‘Isabel’ grapes, improving the acceptance of juice by consumers. Expand
Kaolin Foliar Application Has a Stimulatory Effect on Phenylpropanoid and Flavonoid Pathways in Grape Berries
TLDR
Several kaolin-induced modifications including a significant increase in the quantities of several secondary metabolites including flavonoids and anthocyanins in the latter ripening stages are confirmed, probably resulting from the general stimulation of the phenylpropanoid and flavonoid pathways. Expand
Application timing and concentration of abscisic acid improve color of ‘Benitaka’ table grape
TLDR
In both seasons, S-ABA improved the color of ‘Benitaka’ grapes, especially when it was applied twice, i.e., 400 mg/L 7 days after veraison and 400  mg/L 15 days before harvest. Expand
Effects of Forchlorfenuron and Abscisic Acid on the Quality of ‘Flame Seedless’ Grapes
Forchlorfenuron (CPPU), a synthetic cytokinin, applied after fruit set increases the size and firmness of table grapes (Vitis vinifera L.) beyond what is possible without CPPU treatment. However,Expand
Berry Phenolics of Grapevine under Challenging Environments
TLDR
The full understanding of how and when specific phenolic compounds accumulate in the berry, and how the varietal grape berry metabolism responds to the environment is of utmost importance to adjust agricultural practices and thus, modify wine profile. Expand
...
1
2
3
4
5
...