(<i>Z</i>)-3-Hexenyl Butyrate Induces Stomata Closure and Ripening in <i>Vitis vinifera</i>
Celia Payá,
M. Pilar López-Gresa,
Diego S. Intrigliolo,
Ismael Rodrigo,
José María Bellés,
Purificación Lisón
Affiliations
Celia Payá
Instituto de Biología Molecular y Celular de Plantas, Universitat Politècnica de València-Consejo Superior de Investigaciones Científicas, 46022 Valencia, Spain
M. Pilar López-Gresa
Instituto de Biología Molecular y Celular de Plantas, Universitat Politècnica de València-Consejo Superior de Investigaciones Científicas, 46022 Valencia, Spain
Diego S. Intrigliolo
Consejo Superior de Investigaciones Científicas, Centro de Edafología y Biología Aplicada del Segura, Dept. Riego, 30100 Murcia, Spain
Ismael Rodrigo
Instituto de Biología Molecular y Celular de Plantas, Universitat Politècnica de València-Consejo Superior de Investigaciones Científicas, 46022 Valencia, Spain
José María Bellés
Instituto de Biología Molecular y Celular de Plantas, Universitat Politècnica de València-Consejo Superior de Investigaciones Científicas, 46022 Valencia, Spain
Purificación Lisón
Instituto de Biología Molecular y Celular de Plantas, Universitat Politècnica de València-Consejo Superior de Investigaciones Científicas, 46022 Valencia, Spain
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.
