Transcriptional control of anthocyanin biosynthetic genes in extreme phenotypes for berry pigmentation of naturally occurring grapevines

Table 1 Anthocyanin content in full ripe berries and cumulative gene expression of anthocyanin genes throughout ripening in nine cultivars

Total anthocyanins, percentage of 3-monoglucoside (% 3-G), acetyl-3-glucoside (% acetyl-3-G) and p-coumaryl-3-glucoside (% p-coumaryl-3-G), percentage of single monoglucoside anthocyanins (petunidin, % PT-3-G; cyanidin, % C-3-G; delphinidin, % D-3-G; peonidin, % PN-3-G; malvidin, % M-3-G), percentage of di-hydroxylated monoglucoside anthocyanins (% 3'4'-OH 3-G) and tri-hydroxylated monoglucoside anthocyanins (% 3'4'5'-OH 3-G), percentage of peonidin among di-hydroxylated anthocyanins (% PN-3-G/3'4'-OH 3-G), percentage of malvidin and/or petunidin among tri-hydroxylated anthocyanins (% M-3-G/3'4'5'-OH 3-G), (% PT-3-G/3'4'5'-OH 3-G) and [(M-3-G + PT-3-G)/3'4'5'-OH 3-G], percentage of all methoxylated anthocyanins among 3-glucoside anthocyanins [(PN-3-G + PT-3-G + M-3-G)/3-G] and cumulative expression of six genes of the anthocyanin biosynthetic pathway (F3H, F3'H, F3'5'H, UFGT, OMT, GST), along with four transcription factors (MybA, MybB, MybC, MybD) in eight pigmented cultivars and one white cultivar ('Sauvignonasse'). Cumulative transcription of each gene from the onset of véraison to full maturity was calculated as the area below the expression curves as those reported in Figure 1B, 1C, 2C, 2D, 4B and 4C. SA, Sauvignonasse; GR, Grignolino; MR, Moscato rosa; GE, Gewürztraminer; NE, Nebbiolo; PG, Pinot gris; PN, Pinot noir; TE, Tempranillo; AG, Aglianico; -, not detectable.

ISSN: 1471-2229