| Effects of water stress on the expression of volatile compounds and related genes in ‘Cabernet Sauvignon’ grape berries |
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| DOI：10.7606/j.issn.1000-7601.2024.02.21 |
| Key Words: Cabernet Sauvignon water stress volatile compounds genes expression fruit quality |
| Author Name | Affiliation | | HOU Chenyang | School of Wine and Horticulture，Ningxia University, Yinchuan, Ningxia 750021, China | | ZHANG Yanxia | School of Wine and Horticulture，Ningxia University, Yinchuan, Ningxia 750021, China | | XUE Xiaobin | School of Wine and Horticulture，Ningxia University, Yinchuan, Ningxia 750021, China | | WANG Zhenping | School of Wine and Horticulture，Ningxia University, Yinchuan, Ningxia 750021, China | | LI Dongmei | School of Wine and Horticulture，Ningxia University, Yinchuan, Ningxia 750021, China |
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| Abstract: |
| In order to study the effects of water stress on volatile compounds in Cabernet Sauvignon grape berries, the experiment was conducted with 3-year-old Cabernet Sauvignon grapes as test material. The four treatments included control (CK), mild stress (T1), moderate stress (T2) and severe stress (T3). The volatile compound fractions of the fruits were determined by gas chromatography\|mass spectrometry (GC-MS). The carotenoid cleavage dioxygenase gene (VvCCD1), E-(β)-butene synthase (VvEcar) and phytolipids hydrogen peroxidase gene (VvHPLA), and linalool synthase gene (Vvlis) expression levels in grape berries were examined by qRT-PCR. The results showed that at 110 d after anthesis, compared with CK, fruit 100-grain weight was significantly reduced by 7.32% and 20.97% under T1 and T2 treatments, respectively, and by 31.80% under T3 treatment. Fruit soluble solids (TSS) increased by 10.33% and 5.68% under T1 and T2 treatments (P＞0.05), respectively, compared with CK, but significantly decreased by 15.74% under T3 treatment. Fruit organic acid content decreased by 11.66% (P＞0.05) and 25.56% (P＜0.05) under T1 and T2 treatments, respectively, and significantly increased by 18.61% under T3 treatment. Total phenol content was significantly higher under the treatments compared with CK, fruit anthocyanin content increased significantly by 9.35% under T2 treatment compared with CK, and the differences were not significant between T1， T3 treatment and CK. Tannin content under water stress treatments of T1, T2 and T3 was 2.3 times, 1.3 times, and 2.8 times higher than that of CK, respectivly, and the differences were significant in T3 treatment. For the synthesis of volatile flavor substances in Cabernet Sauvignon grapes, a total of 42 main volatile substances were screened. T1 and T2 treatments reduced the content of aldehydes, ketones, esters, and hydrocarbons in the fruits, but promoted the synthesis of alcohols. Aldehydes were the most abundant volatile substances, among which 2-hexanal had the highest content during the whole fruit development period, which was reduced by 24.61% and 71.95% in T1 and T2 treatments compared with the control at 110 d after anthesis. The content of 2-hexanal in T3 treatments was two times higher than that of CK treatments. The expression of VvCCD1, VvEcar, VvHPLA, and Vvlis genes was significantly elevated in T1 treatment and suppressed in T3 treatment under water stress. |
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