title: Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries.
abstract: The anthocyanin composition, fatty acids, and volatile aromas are important for Cabernet Sauvignon grape quality. This study evaluated the effect of exogenous abscisic acid (ABA) and methyl jasmonate (MeJA) on the anthocyanin composition, fatty acids, lipoxygenase activity, and the volatile compounds of Cabernet Sauvignon grape berries. Exogenous ABA and MeJA improved the content of total anthocyanins (TAC) and individual anthocyanins. Lipoxygenase (LOX) activity also increased after treatment. Furthermore, 16 fatty acids were detected. The linoleic acid concentration gradually increased with ABA concentration. The fatty acid content decreased with increasing MeJA concentration and then increased again, with the exception of linoleic acid. After exogenous ABA and MeJA treatment, the C6 aroma content increased significantly. Interestingly, the exogenous ABA and MeJA treatments improved mainly the content of 1-hexanol, hexanal, and 2-heptanol. These results provide insight into the effect of plant hormones on wine grapes, which is useful for grape quality improvement.
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China. juyanlun@163.com.
authors.forename: Yan-Lun
authors.initials: YL
authors.lastname: Ju
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China. liumin272@163.com.
authors.forename: Min
authors.initials: M
authors.lastname: Liu
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China. zhaohuizh163@163.com.
authors.forename: Hui
authors.initials: H
authors.lastname: Zhao
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China. mjfwine@nwsuaf.edu.cn.
authors.forename: Jiang-Fei
authors.initials: JF
authors.lastname: Meng
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China. fangyulin@nwsuaf.edu.cn.|Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shaanxi, China. fangyulin@nwsuaf.edu.cn.
authors.forename: Yu-Lin
authors.initials: YL
authors.lastname: Fang
mesh_terms: D000040:Abscisic Acid / Q000494:pharmacology; D000085:Acetates / Q000494:pharmacology; D000872:Anthocyanins / Q000032:analysis; D003517:Cyclopentanes / Q000494:pharmacology; D005227:Fatty Acids / Q000032:analysis; D005638:Fruit / Q000737:chemistry* / Q000187:drug effects; D054883:Oxylipins / Q000494:pharmacology; D010936:Plant Extracts / Q000032:analysis*; D010937:Plant Growth Regulators / Q000494:pharmacology*; D027843:Vitis / Q000737:chemistry* / Q000187:drug effects; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D000085:Acetates; D000872:Anthocyanins; D003517:Cyclopentanes; D005227:Fatty Acids; D054883:Oxylipins; D010936:Plant Extracts; D010937:Plant Growth Regulators; D055549:Volatile Organic Compounds; D000040:Abscisic Acid; C072239:methyl jasmonate
keywords: Cabernet Sauvignon; physicochemical; plant hormones; volatile aroma