(Z)-3-hexenyl butyrate induces stomata closure and ripening in vitis vinifera

Agronomy solutions for modifying pre-harvest grape ripening are needed for a more sustainable viticulture. Field experiments were performed in Vitis vinifera L. vines to study the effect of the previously described stomata-closing compound (Z)-3-hexenyl butyrate (HB). Exogenous treatments at differe...

Full description

Bibliographic Details
Authors: Payá, C., López-Gresa, Pilar, Intrigliolo, Diego S., Rodrigo, Ismael, Bellés Albert, José-María, Lisón Párraga, Purificación
Format: article
Publication Date:2020
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/234263
Online Access:http://hdl.handle.net/10261/234263
Access Level:Open access
id ES_04010d3f52dde43859ae171ade91c7a7
oai_identifier_str oai:digital.csic.es:10261/234263
network_acronym_str ES
network_name_str España
repository_id_str
spelling (Z)-3-hexenyl butyrate induces stomata closure and ripening in vitis viniferaPayá, C.López-Gresa, PilarIntrigliolo, Diego S.Rodrigo, IsmaelBellés Albert, José-MaríaLisón Párraga, PurificaciónAgronomy solutions for modifying pre-harvest grape ripening are needed for a more sustainable viticulture. Field experiments were performed in Vitis vinifera L. vines to study the effect of the previously described stomata-closing compound (Z)-3-hexenyl butyrate (HB). Exogenous treatments at different doses were periodically carried out using a randomized block design. Firstly, we observed that HB was able to induce stomatal closure in grapevine plants. Under field conditions, the application of HB around veraison induced a higher color intensity in berries, and vines treated at higher doses reached this stage earlier than the un-treated controls. There was also a clear increase in both grape anthocyanin concentration and total soluble solids without having a negative impact on total yield. We therefore, confirm the role of HB as a universal natural stomatal closure compound and propose a new use for HB in viticulture as a ripening inducer, by accelerating anthocyanin accumulation.Multidisciplinary Digital Publishing InstituteConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2021202120202021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/234263reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.3390/agronomy10081122Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2342632026-05-22T06:33:51Z
dc.title.none.fl_str_mv (Z)-3-hexenyl butyrate induces stomata closure and ripening in vitis vinifera
title (Z)-3-hexenyl butyrate induces stomata closure and ripening in vitis vinifera
spellingShingle (Z)-3-hexenyl butyrate induces stomata closure and ripening in vitis vinifera
Payá, C.
title_short (Z)-3-hexenyl butyrate induces stomata closure and ripening in vitis vinifera
title_full (Z)-3-hexenyl butyrate induces stomata closure and ripening in vitis vinifera
title_fullStr (Z)-3-hexenyl butyrate induces stomata closure and ripening in vitis vinifera
title_full_unstemmed (Z)-3-hexenyl butyrate induces stomata closure and ripening in vitis vinifera
title_sort (Z)-3-hexenyl butyrate induces stomata closure and ripening in vitis vinifera
dc.creator.none.fl_str_mv Payá, C.
López-Gresa, Pilar
Intrigliolo, Diego S.
Rodrigo, Ismael
Bellés Albert, José-María
Lisón Párraga, Purificación
author Payá, C.
author_facet Payá, C.
López-Gresa, Pilar
Intrigliolo, Diego S.
Rodrigo, Ismael
Bellés Albert, José-María
Lisón Párraga, Purificación
author_role author
author2 López-Gresa, Pilar
Intrigliolo, Diego S.
Rodrigo, Ismael
Bellés Albert, José-María
Lisón Párraga, Purificación
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
description Agronomy solutions for modifying pre-harvest grape ripening are needed for a more sustainable viticulture. Field experiments were performed in Vitis vinifera L. vines to study the effect of the previously described stomata-closing compound (Z)-3-hexenyl butyrate (HB). Exogenous treatments at different doses were periodically carried out using a randomized block design. Firstly, we observed that HB was able to induce stomatal closure in grapevine plants. Under field conditions, the application of HB around veraison induced a higher color intensity in berries, and vines treated at higher doses reached this stage earlier than the un-treated controls. There was also a clear increase in both grape anthocyanin concentration and total soluble solids without having a negative impact on total yield. We therefore, confirm the role of HB as a universal natural stomatal closure compound and propose a new use for HB in viticulture as a ripening inducer, by accelerating anthocyanin accumulation.
publishDate 2020
dc.date.none.fl_str_mv 2020
2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/234263
url http://hdl.handle.net/10261/234263
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.3390/agronomy10081122
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869402764647333888
score 15,811543

Similar Items