The effects of salinity stress on the biosynthesis of proanthocyanidins and anthocyanins in grape suspension cells
The study investigated the effects of NaCl stress on PA and anthocyanin biosynthesis in grape suspension cells derived from berry skins of Vitis vinifera L. Cabernet Sauvignon using metabolite profiling and transcriptome analysis. The cells were treated with low (75 mM NaCl) and high (150 mM NaCl) salinity for 4 days and 7 days, respectively.