terclim by ICS banner
IVES 9 IVES Conference Series 9 Molecular characterization of a variegated grapevine mutant cv Bruce’s Sport

Molecular characterization of a variegated grapevine mutant cv Bruce’s Sport

Abstract

Variegation, a frequently observed trait in plants, is characterized by the occurrence of white or discoloured plant tissue. This phenomenon is attributed to genetic mosaicism or chimerism, potentially impacting the epidermal (L1) and subepidermal (L2) cell layers. In grapevine, variegation manifests as white or paler leaf, flower, or berry tissues, often leading to stunted growth and impeded development. Despite its prevalence, variegation in grapevines remains understudied. Notably, a natural mutant derived from Sultana, namely Bruce’s Sport, exhibits colour variegation in the leaves, although this occurrence only appears later in the growing season. Conversely, the flowers and berries are always variegated and are paler in colour. Furthermore, studies have observed that Bruce’s Sport displays a lower berry yield compared to the Sultana variety, along with reduced polyphenol oxidase (PPO) activity in the variegated tissues. This study aims to investigate the genetic basis of variegation in Bruce’s Sport and its effects on plant growth and development. To this extent, a transcriptomic analysis was employed comparing data obtained from flower tissue of Sultana and Bruce’s Sport. Additionally, differentially expressed genes were confirmed, aiding in the identification and characterization of genes associated with variegation in the Vitis genome, potentially uncovering candidates for future functional studies.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Clara Holm1*, Nina Wiese1, Manuela Campa1, Johan Burger1, Justin Lashbrooke1

1 Genetics Department, Stellenbosch University, South Africa

Contact the author*

Keywords

variegation, grapevine, polyphenol oxidase activity, gene expression

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Methyljasmonate versus nanomethyljasmonate: effect on monastrell nitrogen composition

The aim of this work was to evaluate the effect of preharvest application in Monastrell berries using two different types of applications: conventional treatments

Read More

Influence of the malolactic fermentation on wine metabolomics or drastic metabolomics changes due to malolactic fermentation

It is well known that lactic acid bacteria modify the wine volatile compound. However, very few data are available regarding metabolite changes that occurred during the malolactic fermentation (MLF).

Read More

An overview of wine sensory characterization: from classical descriptive analysis to the emergence of novel profiling techniques

The wine industry requires coexistence between tradition and innovation to meet consumers’ preferences. Sensory science allows the objective quantification of consumers’ understanding of a product and subjective feedback of consumer’s perception through acceptance or rejection of stimulus or even describing emotions evoked [1]. To measure sensations, emotions and liking, and their dynamics over time, time-intensity methods are crucial tools with growing interest in sensory science [2].

Read More

DNA and type of grain: which factor does better explain sensory differences of sessile and pedunculate oaks?

Sessile oak and pedunculate oak have shown several differences of interest for enological purposes. Tannic and aromatic composition among sessile oak or pedonculate oak has been well studied. Sessile oak is generally more aromatic than pedunculated, while the later is more tannic. This scientific point of view is rarely applied to classify oak in cooperages. Most coopers use the type of grain to distinguish wide and thin grain.

Read More

An operational model for capturing grape ripening dynamics to support harvest decisions

Grape ripening is a critical phenophase during which many metabolites driving wine quality are accumulated in berries. Major changes in berry composition include a rapid increase in sugar and a decrease in malic acid content and concentration. Its duration is highly variable depending on grapevine variety, climatic parameters, soil type and management practices.

Read More