Abscisic Acid and Chitosan Modulate Polyphenol Metabolism and Berry Qualities in the Domestic White-Colored Cultivar Savvatiano
Dimitrios Evangelos Miliordos,
Anastasios Alatzas,
Nikolaos Kontoudakis,
Angeliki Kouki,
Marianne Unlubayir,
Marin-Pierre Gémin,
Alexandros Tako,
Polydefkis Hatzopoulos,
Arnaud Lanoue,
Yorgos Kotseridis
Affiliations
Dimitrios Evangelos Miliordos
Laboratory of Oenology and Alcoholic Beverage Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Anastasios Alatzas
Molecular Biology Laboratory, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Nikolaos Kontoudakis
Laboratory of Oenology and Alcoholic Beverage Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Angeliki Kouki
Laboratory of Oenology and Alcoholic Beverage Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Marianne Unlubayir
EA 2106 «Biomolécules et Biotechnologie Végétales», UFR des Sciences Pharmaceutiques, Université de Tours, 31 Av. Monge, F37200 Tours, France
Marin-Pierre Gémin
EA 2106 «Biomolécules et Biotechnologie Végétales», UFR des Sciences Pharmaceutiques, Université de Tours, 31 Av. Monge, F37200 Tours, France
Alexandros Tako
Molecular Biology Laboratory, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Polydefkis Hatzopoulos
Molecular Biology Laboratory, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Arnaud Lanoue
EA 2106 «Biomolécules et Biotechnologie Végétales», UFR des Sciences Pharmaceutiques, Université de Tours, 31 Av. Monge, F37200 Tours, France
Yorgos Kotseridis
Laboratory of Oenology and Alcoholic Beverage Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
During the last decade, several studies demonstrated the effect of biostimulants on the transcriptional and metabolic profile of grape berries, suggesting their application as a useful viticultural practice to improve grape and wine quality. Herein, we investigated the impact of two biostimulants—abscisic acid (0.04% w/v and 0.08% w/v) and chitosan (0.3% w/v and 0.6% w/v)—on the polyphenol metabolism of the Greek grapevine cultivar, Savvatiano, in order to determine the impact of biostimulants’ application in the concentration of phenolic compounds. The applications were performed at the veraison stage and the impact on yield, berry quality traits, metabolome and gene expression was examined at three phenological stages (veraison, middle veraison and harvest) during the 2019 and 2020 vintages. Results showed that anthocyanins increased during veraison after treatment with chitosan and abscisic acid. Additionally, stilbenoids were recorded in higher amount following the chitosan and abscisic acid treatments at harvest. Both of the abscisic acid and chitosan applications induced the expression of genes involved in stilbenoids and anthocyanin biosynthesis and resulted in increased accumulation, regardless of the vintage. Alterations in other phenylpropanoid gene expression profiles and phenolic compound concentrations were observed as well. Nevertheless, they were mostly restricted to the first vintage. Therefore, the application of abscisic acid and chitosan on the Greek cultivar Savvatiano showed promising results to induce stilbenoid metabolism and potentially increase grape defense and quality traits.
