Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries

Haining Yin; Lin Wang; Fucheng Wang; Zhumei Xi

doi:10.1016/j.fochms.2022.100142

Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries

Food Chem (Oxf). 2022 Oct 18:5:100142. doi: 10.1016/j.fochms.2022.100142. eCollection 2022 Dec 30.

Authors

Haining Yin¹, Lin Wang¹, Fucheng Wang², Zhumei Xi¹

Affiliations

¹ College of Enology, Northwest A&F University, Yangling, Shannxi Province, People's Republic of China.
² Penglai Vine and Wine Technology Research Extension Center, Penglai, Shandong Province, People's Republic of China.

Abstract

Ultraviolet A (UVA), the major component of the UV, plays a crucial role in formatting the characteristics of color in wine grapes by influencing its anthocyanin composition and contents. Results showed that anthocyanin biosynthesis was suppressed by UVA screening and enhanced by irradiation. The acetylation and p-coumaroylation of anthocyanins were more pronounced and showed positive correlation with a* and negative correlation with L*, b*, C*, and h, thereby leading to changes in color. Weighted gene co-expression network analysis showed that two modules (red and turquoise) were significantly related to the acetylation and p-coumaroylation of peonidin. In addition, relative gene expression assays and correlation analysis also indicated that VvMYBA1 might influence anthocyanin accumulation by directly regulating VvOMT expression and increasing the flux to the vacuole through VvGST4. In conclusion, the results helped in improving our understanding of the role of UVA in skin color formation.

Keywords: Anthocyanin; Skin color; UVA; WGCNA; Wine grape.