terclim by ICS banner
IVES 9 IVES Conference Series 9 NACs intra-family hierarchical transcriptional regulatory network orchestrating grape berry ripening

NACs intra-family hierarchical transcriptional regulatory network orchestrating grape berry ripening

Abstract

Considering that global warming is changing berry ripening timing and progression, uncovering the molecular mechanisms and identifying key regulators governing berry ripening could provide important tools in maintaining high quality grapes and wine. NAC (NAM/ATAF/CUC) transcription factors represent an interesting family due to their key role in the developmental processes control, such as fruit-ripening-associated genes expression, and in the regulation of multiple stress responses. Between the 74 NAC family members, we selected 12 of them as putative regulators of berry ripening: NAC01, NAC03, NAC05, NAC11, NAC13, NAC17, NAC18, NAC26, NAC33, NAC37, NAC60 and NAC61. Genome wide analyses and functional assays permitted to reconstruct a hierarchical intra-family regulatory network in which most of the selected NACs resulted as transcriptional activators of other NACs. Moreover, to investigate the common regulative role of the selected NACs on the grapevine transcriptome, all the annotated V. vinifera genes were listed and the most represented genes between all the DAP-seq results were identified. Interestingly, at the top of the ranking we found many genes related to maturation and senescence such as an indole-3-acetic acid-amido synthetase, which could be involved in the establishment and maintenance of low IAA concentrations in ripening berries, a laccase, encoding for a phenylpropanoid pathway-related enzyme, the senescence-inducible chloroplast stay-green protein 1, triggering Chl degradation, and the UTP-glucose-1-phosphate uridylyltransferase, encoding for a carbohydrate-metabolism-related enzyme which is highly expressed in berries at veraison. All these results lay a foundation stone in understanding the genetic regulation of such a complex process as fruit ripening.

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Chiara Foresti1*, Alessandra Amato1, Luis Orduña2, Chiara Fattorini1, Erica D’Incà1, Nicola Vitulo1, José Tomás Matus2, Sara Zenoni1

1Department of Biotechnology, University of Verona, Verona, Italy.
2Institute for Integrative Systems Biology (I2SysBio), Universitat de València-CSIC, Valencia, Spain

Contact the author*

Keywords

Berry ripening, cistrome, NAC, hierarchical intra-family network

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Pruning vine-shoots as a new enological additive to differentiate and improve the quality of wines

The objective of these work was to demonstrate that toasted fragments of pruning vine-shoots added to the wines after fermentation provide them with differentiated aromatic notes and improve their quality.

Evolution of flavonols during Merlot winemaking processes

The phenomenon of quercetin precipitation in wine (flanovol haze), has been manifested for many years in several wine-producing regions

High throughput winter pruning weight estimation based on wood volume evaluation 

There is currently a real need to improve and speed-up phenotyping in experimental set-ups to increase the number of modalities studied. Accurate information acquisition on plant status with high-throughput capacity is the main appeal of on-board systems.
A proximal sensing camera for a proxy of winter pruning weight was tested. We estimated the shoot volume of the vine by image analysis using algorithms that integrate the local shoot section area estimate along the shoot skeleton obtained by a morphological distance transform.
The study was carried out on the GreffAdapt experimental vineyard in Guyot simple training and a canopy management using vertical trellising. The planting density is 6250 vines/ha with a row spacing of 1.6×1m. Five scions grafted onto 55 rootstocks are present and the combination rootstock×scion is different every five plants.

Determination of steviol glycosides in wine by HPLC

The SCL laboratory in Bordeaux is one of the two official control laboratories for wine and wine products in france, under the authority of the ministry of finance and two of its general directorates: the DGCCRF (directorate general for competition, consumer affairs and fraud control) and the DGDDI (directorate general of customs and excise duties). In this capacity, it verifies the regulatory compliance of wines and investigates any possible falsifications or fraud. Steviol glycosides are natural sweeteners that are not authorized as additives in wine.

Zonazione del comprensorio soave sulla base delle caratteristiche climatiche, pedologiche e viticole

[English version below]

A tre anni dal suo inizio, nel 1997 si è conclusa la prima fase della ricerca “Caratterizzazione della produzione DOC Soave”. Lo studio ha basato il suo percorso sperimentale su alcuni punti fondamentali tra i quali:
• Recupero di tutte le informazioni storico-colturali sul vino Soave e sul suo territorio di produzione.