Abstract
Importance of the work:The effects of melatonin on fruit maturation are still unclear and these effects may vary according to treatment concentrations.Objectives: To investigate the effects of melatonin treatment on anthocyanin, sugar, abscisic acid (ABA) and indole 3-acetic acid (IAA) concentrations and their related genes. Materials & Methods:In the first and second groups, clusters of 'Kyoho' grape vines were randomly immersed in 100 μM and 1,000 μM melatonin, respectively, with the surfactant Approach BI at 30 d after full bloom.In the third group, clusters of the untreated control were treated with Approach BI only.Results: Treatment with 100 μM melatonin promoted anthocyanin accumulation and expression of the VlMYBA1-2 and VvUF3GT genes.In addition, it increased the concentrations of sugars, such as fructose, glucose and sucrose, and upregulated the expression of sugar biosynthesis-related genes (VvSUT11, VvSUS4, VvAI and VvHT1).Melatonin treatment increased ABA concentrations with the upregulation of VvNCED1 at 24 d after treatment.IAA concentrations and the expression of VvGH3-1 decreased in the 100 μM melatonin-treated berries.In contrast, the 1,000 μM melatonin treatment did not influence the anthocyanin or sugar concentrations.Main finding: Melwatonin may affect anthocyanin and sugar metabolism through ABA and IAA biosynthesis.Treatment with 100 µM melatonin was most effective at increasing the anthocyanin and sugar concentrations in grapes.
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Claims 11
Claim · model-written summary
Melatonin at 100 μM promoted anthocyanin accumulation in grape berries relative to untreated control
Verbatim
t0“grapes (Vitis labruscana L.)”
e1“Treatment with 100 μM melatonin promoted anthocyanin accumulation and expression of the VlMYBA1-2 and VvUF3GT genes”
e2“In the third group, clusters of the untreated control were treated with Approach BI only”
Claim · model-written summary
Melatonin at 100 μM promoted expression of the VlMYBA1-2 and VvUF3GT genes in grape berries relative to untreated control
Verbatim
t0“grapes (Vitis labruscana L.)”
e1“Treatment with 100 μM melatonin promoted anthocyanin accumulation and expression of the VlMYBA1-2 and VvUF3GT genes”
e2“In the third group, clusters of the untreated control were treated with Approach BI only”
Claim · model-written summary
Melatonin at 100 μM increased concentrations of fructose, glucose and sucrose in grape berries relative to untreated control
Verbatim
t0“grapes (Vitis labruscana L.)”
e1“Treatment with 100 μM melatonin promoted anthocyanin accumulation and expression of the VlMYBA1-2 and VvUF3GT genes”
e2“In the third group, clusters of the untreated control were treated with Approach BI only”
e3“In addition, it increased the concentrations of sugars, such as fructose, glucose and sucrose, and upregulated the expression of sugar biosynthesis-related genes (VvSUT11, VvSUS4, VvAI and VvHT1)”
Claim · model-written summary
Melatonin at 100 μM upregulated expression of sugar biosynthesis genes VvSUT11, VvSUS4 and VvAI
Verbatim
t0“grapes (Vitis labruscana L.)”
e1“Treatment with 100 μM melatonin promoted anthocyanin accumulation and expression of the VlMYBA1-2 and VvUF3GT genes”
e2“In the third group, clusters of the untreated control were treated with Approach BI only”
e3“In addition, it increased the concentrations of sugars, such as fructose, glucose and sucrose, and upregulated the expression of sugar biosynthesis-related genes (VvSUT11, VvSUS4, VvAI and VvHT1)”
Claim · model-written summary
Melatonin at 100 μM upregulated expression of sugar biosynthesis gene VvHT1
Verbatim
t0“grapes (Vitis labruscana L.)”
e1“Treatment with 100 μM melatonin promoted anthocyanin accumulation and expression of the VlMYBA1-2 and VvUF3GT genes”
e2“In the third group, clusters of the untreated control were treated with Approach BI only”
e3“In addition, it increased the concentrations of sugars, such as fructose, glucose and sucrose, and upregulated the expression of sugar biosynthesis-related genes (VvSUT11, VvSUS4, VvAI and VvHT1)”
Claim · model-written summary
Melatonin treatment increased ABA concentrations in grape berries relative to untreated control
Verbatim
t0“grapes (Vitis labruscana L.)”
e1“Melatonin treatment increased ABA concentrations with the upregulation of VvNCED1 at 24 d after treatment”
e2“In the third group, clusters of the untreated control were treated with Approach BI only”
Claim · model-written summary
Melatonin treatment upregulated VvNCED1 at 24 d after treatment
Verbatim
t0“grapes (Vitis labruscana L.)”
e1“Melatonin treatment increased ABA concentrations with the upregulation of VvNCED1 at 24 d after treatment”
e2“In the third group, clusters of the untreated control were treated with Approach BI only”
Claim · model-written summary
Melatonin at 100 μM decreased IAA concentrations and expression of VvGH3-1 in grape berries relative to untreated control
Verbatim
t0“grapes (Vitis labruscana L.)”
e1“IAA concentrations and the expression of VvGH3-1 decreased in the 100 μM melatonin-treated berries”
e2“In the third group, clusters of the untreated control were treated with Approach BI only”
Claim · model-written summary
Melatonin at 1,000 μM did not influence anthocyanin or sugar concentrations in grape berries
Verbatim
t0“grapes (Vitis labruscana L.)”
e1“In contrast, the 1,000 μM melatonin treatment did not influence the anthocyanin or sugar concentrations”
e2“In the third group, clusters of the untreated control were treated with Approach BI only”
Claim · model-written summary
Melatonin may affect anthocyanin and sugar metabolism through ABA and IAA biosynthesis
Verbatim
t0“grapes (Vitis labruscana L.)”
e1“Melwatonin may affect anthocyanin and sugar metabolism through ABA and IAA biosynthesis”
Claim · model-written summary
Melatonin at 100 µM was most effective at increasing anthocyanin and sugar concentrations in grapes
- Taxon
- grapese1
- Treatment
- Treatment with 100 µM melatonine1
- Outcome
- anthocyanin and sugar concentrationse1
- Direction
- most effective at increasinge1
Not reportedComparator
Verbatim
e1“Treatment with 100 µM melatonin was most effective at increasing the anthocyanin and sugar concentrations in grapes”
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